Gnocchi with Butternut Squash Béchamel Sauce

Instructions

Preheat oven to 400 degrees (only if you are roasting the butternut squash)

TO ROAST SQUASH:

Cut the squash in half the long way. Brush with olive oil and sprinkle with salt and pepper. Place face down on a baking sheet. If you line the sheet with foil you will have less clean up. Bake about 35- 40 minutes until the squash is tender.

Scoop the seeds from the squash and discard. Scoop the squash into a food processor or blender to puree.

SAUCE AND GNOCCHI:

Fill a large pot with water and bring to a boil to cook the gnocchi. Follow the cooking time on the package. Drain.

In a large saucepan, over medium low heat, melt the butter. Add the shallots and the garlic and cook, stirring for 2 minutes. Do not let them brown.

Add the flour and stir. Cook, stirring constantly for 1 minute. Add the vegetable broth slowly. Stir constantly so the mixture is smooth. Add the milk and continue stirring. Raise the heat to medium and stir until the mixture bubbles and thickens. Add the nutmeg, salt, pepper and brown sugar. Stir well. Add the butternut puree and stir until mixed in well and warm.

Pour over cooked gnocchi and serve.

* The gnocchi cooks very fast so this should not be done until the sauce is nearly completed.