Yummy note: I love this part of the month, what is it you ask... it's Secret Recipe Club time, when I read about all the fun that the other food bloggers are having. There are so many wonderful blogs out there where people are opening their kitchen windows and letting us peek in at their passion of food, writing, and photography. For September’s Secret Recipe Club recipe post, I am featuring Jenny's Butternut Squash Gnocchi with Moroccan Lamb Sauce from her blog called Savour the Senses. I began my search on Jenny's blog and realized this her first month to the Secret Recipe Club fun, so say make sure you welcome Jenny to the club! So as I began this month's journey, it often requires some searching through my assigned blogger’s site for hours, then I get distracted and see several recipes I love, and then, it seems like days later, I find that just right recipe. I really enjoyed this blog post by Jenny as it totally sounded like something that would happen to me, as she mentioned, “Don’t get me wrong, the dish was delicious, I just had a few mishaps while trying to prepare it.” – Oh, that is totally me, I thought, as I always seem to hit bump in the road to steer me a bit off track no matter what I do. This gnocchi is so versatile that I used it in two different dishes already this month! Also the meat sauce I'm sure would be delicious on top of rice or any other pasta, as the seasonings are just wonderful. So don't be afraid of the heat or spices in this dish, as it is similar to the heat of a good bowl of chili. Jenny, thank you for inspiring me to take the challenge this month and make some wonderfully tasting homemade gnocchi with a Moroccan-inspired sauce.
Butternut Squash Gnocchi with Moroccan Sauce
Original recipe adapted slightly from Savour the Senses
For the Butternut Squash Gnocchi:
About a 2-2.5 lb butternut squash (need to yield about 1 ½ cups of squash flesh)
1 cup flour (plus a few tablespoons more if needed)
1/2 cup grated parmesan cheese
1 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
Also note, it was super easy to freeze too, just let them dry a bit before putting them into the freezer so that they don't stick together. Ok, as I wander thinking about other yummy food, back to the Moroccan Meat Sauce from Savour the Senses.
For the sauce- Heat the olive oil, onion and minced garlic over medium heat for about 5 minutes, just until the onions start to get soft. Then add in your ground meat choice and brown the meat; I used beef, but in Jenny’s original recipe she used lamb, so use what you’d like. At the same time, add in your spices, and stir. Next, add in can of tomatoes and chopped squash and zucchini chunks.