🔕 🔔
Loading…

My Basket ()

All questions

I’m making acorn squash gnocchi with sage and brown butter tomorrow. I don’t know what to serve with it. I was the gnocchi to be the center of attention, but I know I need to serve something with it!

asked by liamoran almost 6 years ago
10 answers 2529 views
C7510721 e177 481e 8125 7c4d04f5c4e8  canposter
added almost 6 years ago

Depending on your geographic region....some farm fresh sauteed green vegetables with a little olive oil and garlic would taste mighty nice! Say, green beans, or chard, or kale, or other greens.

42e3512e 6db3 444c 95b0 960af357338d  bmp 9375
added almost 6 years ago

I would serve a crisp, cold salad --dark greens with finely sliced red onions, grape tomatoes, fresh oregano, salt and pepper finished with a sherry vinegrette.

73cd846c b69c 41fe 8f8b 7a3aa8dd3b93  desert
added almost 6 years ago

First I have to say that your gnocchi sounds great. But typically gnocchi is considered a pasta which in an italian meal is usually first course (primo). But who cares right. I would serve several different small courses and then let the gnocchi shine in abundance. And being that it's fall and your serving squash gnocchi I would go with some fall menu Items. Suate'd mushrroms, some kind of bread, a cold green salad, maybe a few thin slices of pork tenderloin w/sage (if not going vegetarian), and sauted green beans or asparagus possibly even a soup. Good luck!

8446617e 2a44 48d6 bb85 2f1dc3feb000  n768884774 851343 4507
added almost 6 years ago

@liamoran - I love the idea of the squash gnocchi as well, can you please post the recipe when you have the time?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Personally I don't like salad with pasta. It's a temperature thing. I would serve a platter of oven roasted asparagus. The color would be a nice contrast and the flavor wouldn't overwhelm the gnocchi. (Place trimmed asparagus on a baking sheet and drizzle with olive oil until coated but not drenched, 2 or 3 tablespoons. Add a little salt and pepper and roast in a 425 degree oven for 15 minutes, less if skinny)

C4c10cd5 69e8 4d54 b39c c5870da2826b  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

I agree with DonnyG's take. The gnocchi in Italy is a pre-lim, but here in America it can be the star attraction. If that's the case (and I don't know that it is), I would suggest a salad of shaved fennnel and grapefruit and thinly sliced red onion. If you need something meat-a-tarian, almost anything porkish would be good. Sage, fennel and pig all complement each other.

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added almost 6 years ago

I like the idea of a salad with roasted pears, a few walnuts, and just a few shavings of gorgonzola cheese.

E92118ac 6309 46d5 87d2 497f9b5e8683  img 5215
added almost 6 years ago

Thank for the help, everyone. My parents have lots of asparagus at the house, so I'll be roasting that and drizzling it wih balsamic and sprinkling some asiago over it. For my sister (who *claims* to be allergic to asparagus) I'm making her a small salad with pears, walnuts and Gorgonzola.

C4c10cd5 69e8 4d54 b39c c5870da2826b  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

I have a sister like that! She would tell me that our late mother "hated" beets. Turned out Mom loved beets---it was my sister who hated beets. The little conniver also disliked anchovies so I started hiding them in everything.

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added almost 6 years ago

When I told my mentor/cook that I hated liver, she slipped it into all sorts of dishes - of course, I loved everything she made with liver in it, although I was clueless.