I’m offering up this tasty little dish as a bribe for your opinion.
We had this as a first course.
We always have a first course on the weekends.
In case you’re wondering how / why we eat so much on the weekends… We don’t.
Yes we have a first course, but our main course is smaller to accommodate it.
The two combined make a reasonable meal.
If we have dessert (which is rare) the rest of the meal is balanced accordingly.
I like first courses and I like to make them.
They’re ever so much more fun than the main course.
You can play with them, make them a teeny bit decadent, make them a bit fancy or fussy or keep them simple but with stronger flavors than one would want for a main course.
All that being said – enjoy the recipe and continue on to render your advice.
Fried Gnocchi with Butternut Squash and Walnuts
Total time: 25 min
- 20 – 24 fresh gnocchi
- 2 cups butternut squash in 1/2″ (1.5cm) cubes
- 1/2 cup walnuts, roughly chopped
- 10 – 15 whole, fresh sage leaves
- 1 shallot, chopped
- 4 tsp olive oil, divided
- 1 tsp paprika
- 1 tsp sweet soy sauce
- Heat water in a medium pot for gnocchi.
- When boiling, add the gnocchi and cook just until they all float, 1 – 2 minutes. Drain.
- Heat 2 tsp oil in a medium nonstick skillet over medium-low heat. Add gnocchi and sauté until light brown, stirring and turning occasionally, 12 – 15 minutes.
- In another skillet, heat remaining 2 tsp olive oil
- Add butternut squash, shallots and sauté until squash is tender and starting to brown.
- Add paprika, walnuts, sage and sauté 5 minutes longer.
- Add soy sauce and browned gnocchi, stir to combine and serve.
Now…. The opinions.
I am planning on publishing a Kindle cook book.
For those wondering – all the recipes will have color photos, and even though it will be on the Kindle platform, it will be readable on PC’s, laptops, tablets, iPads, etc. (hint, hint)
It’s a collection of our favorite first courses, but all would work equally well as a light lunch or supper… Some as is, some with a bit more of this or that added.
As I was writing and selecting recipes, I realized it was getting rather long, over 80 recipes, which I think is a lot for a Kindle cook book.
My current plan is to offer it as 2 volumes, with the option of buying the combined volume at a discounted price.
Okay, now you know the basics.
What I need help with are the covers….
Initially, I thought I would make a few different covers and ask which you liked best.
Then I decided, before I invest that much time and become to attached to any one design, I’d ask opinions early on.
So be honest, tell me what you think…. everything is open to change – colors, fonts, words. titles, photos…..
There are two sizes – the larger just so you can see it; the smaller because that is roughly the size it will be on Amazon….
Thanks for your help….
Any volunteers for proof-reading?