From the Italian for Let’s Eat Together

As the new year gets ushered in, our family spends more time together nestled in the comfort of our home. During hockey and football playoff season, the dining space is more often than not the living room, rather than the kitchen table, and meals become homey celebrations reflective of our best times spent together.

Despite the fact that I have no Italian lineage, many of those meals become inspired by Italy — a country we have had the privilege of visiting on a number of occasions. To borrow a line from President’s Choice’s #EatTogether campaign, “no matter where life takes you, together at the table is the place to be.” 1 baguette, sliced on bias, toasted 2 cloves garlic

Olive oil

3/4 cup ricotta cheese

1/4 cup Parmesan, finely grated 1/4 cup pesto

1/2 lemon, zest, juice

Salt, to taste

Pepper, to taste

1 bunch asparagus, steamed, sliced into 1/4-inch long pieces*

Directions:

Toast baguette. Rub slices of toasted baguette with garlic. Drizzle with olive oil. In a bowl combine ricotta, Parmesan, pesto, lemon zest and lemon juice. Season with salt and pepper. Spread ricotta mixture over crostini. Top with asparagus slices.

*If fresh Asparagus isn’t available, PC offers frozen asparagus spears. Which can be reheated in 2 to 3 minutes in the microwave.

Substitution Tip: If time is of the essence, consider serving PC Squash, Kale & Beet Flatbread. This Italian inspired flatbread can be served as an appetizer or accompanied with a salad as a main dish.

Directions:

Start by making the sauce. Plan a sauté over medium-low heat. Add butter and onion. Sauté until onions are soft and translucent. Add the cream. Raise heat to mediumhigh. Reduce until sauce is thick enough to coat the back of a spoon. Add Parmesan and stir to combine. Finish with nutmeg, sage, and nuts. Season with salt and pepper.

Preheat the oven to 400°F. Cut squash in half lengthwise. Scoop out seeds with a spoon. Place on a baking sheet and drizzle with olive oil. Bake until very tender, about 40 minutes. Let cool then scrape the flesh out. Mash well. Stir in the cheese, salt, and nutmeg. Add more salt if desired. Fold in the flour. Transfer dough to a floured surface. Knead gently, gradually adding more flour until the dough is soft. Divide into four pieces. Roll each piece into a long tube about 3/4-inch in diameter.

Butternut Squash Gnocchi

Cut the tubes into 3/4-inch pieces. Bring a large pot of salted water to a boil. Drop in gnocchi in batches. When the gnocchi rise to top, they are cooked. Remove with slotted spoons and repeat until all are cooked. Toss gnocchi in sauce and serve immediately. Garnish with arugula, and

serve with extra Parmesan.

Serves 4Ingredients (sauce):2 tbsp butter1/2 small onion, minced3 cups heavy cream2 cloves garlic, minced1/4 cup Parmesan, finely grated 1/4 tsp nutmeg3 sprigs sage, chopped3/4 cup hazelnuts, toasted, chopped 1/4 cup walnuts, toasted, chopped Ingredients (gnocchi*):2 cups butternut squash, cooked, mashed1/2 cup finely grated Parmesan, plus more to serve1/2 tsp salt, plus more to taste 1/4 tsp nutmeg1 cup flour2 tbsp olive oilArugula, for garnish