November 4, 2011

.you'll fall for this.

Har har. Cause it's fall. Get it? I'm awesome.

Anyways, a few weeks ago the man, bebe and I headed to Wintergreen, Virginia to meet up with friends. Brian and his friend, Dennis, competed in the Tough Mudder, which was awesome. We ate at the Devils Backbone Brewing Company one night and although I did not get any beer or wine (booooo!) I did eat the most quintessentially fall meal I've ever had. I mean, they call it Fall gnocchi! And it was delicious, at that. I decided that I absolutely must recreate this dish. All I had to go on was the meal description but it's all fairly simple ingredients so I felt confident I could nail it.

Boy, did I! Obviously my dish isn't exact but it's pretty tasty regardless. I used whole Brussels sprouts, rather than petals and store bought gnocchi. Potato gnocchi is on my bucket list to make but the wee one isn't allowing me quite that much free time yet. Next time I make this I'm hoping I can make my own gnocchi. Y'all know I'll tell you all about it when I do! The measurements on the veggies are approximate. I kind of just threw in as much as I thought looked good. I also added some skillet steak at the end, pretty good, but not as good as the flank steak I had at the restaurant. I need to work on my steak cooking abilities, for sure.

Recreated Fall Gnocchi serves 4
1.5 cups carrots
1 cup Brussels sprouts
1.5 cups cherry tomatoes
1.5 cups butternut squash
2-4 cloves garlic
1/3 cup olive oil
Salt and pepper for taste
1 small box of potato gnocchi

Preheat oven to 400 degrees.

Prep all the veggies and chop them into bite size pieces. The Brussels sprouts take the longest, peeling the outer layers off. Mince the garlic. Add together and toss with the olive oil and salt and pepper. I did this in a large tupperware container. It made it much easier to make sure each vegetable was coated!

Place in a thin layer on a baking sheet and roast for 45 minutes. After the veggies are roasted cook the gnocchi according to the package. Mix together.

You can eat it like this or add whatever protein you desire. Enjoy!



  1. Yeah..that looks great!!! I am fo sho making it next week! I have never roasted brussel sprouts...but I do love em..and combine it with other veggies..mmm mmm good. Thank Ya Ma'am!

  2. we are loving you are back both of these recent ones

    Auntie B

  3. I had this at Devil's Backbone a few weeks ago and have been searching for a similar recipe ever since! I'll be trying this soon :)


  4. Let me know how it turns out Sandy! Mine was pretty good but the meal at the restaurant was super delicious. I think all these veggies would go great with a few sun-dried tomatoes as well.