EASY ENTERTAINING: From the Italian for Let’s Eat Together
As the Christmas break winds down and 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.” 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. 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.
* For a quicker meal you can use PC Butternut Squash Gnocchi, which is available at Atlantic Superstore locations.
Wine Selection
Caparzo Sangiovese (Bishops Cellar, $18)
When I want a simple red wine for an Italian-inspired meal, it’s hard to resist the bright cherry fruitiness of this Tuscan red.