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.
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.
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!