This week's meal was butternut squash gnocchi with stewed collard greens. I defrosted two packets of squash from my garden (not really butternut but a variety called Amber Cup).
Add salt, pepper, a little nutmeg and enough flour to make a dough. In this case, about 3 cups.
Take a piece and roll out and then cut into 1 inch pieces
Little gnocchi men!
Collard greens, bought Sat at farmer's market. Boil for 10 min or so until softened. Then take a spoonful of bacon grease (saved from last year's local bacon) and melt in pan. Add chopped greens and some chicken broth. Simmer for several minutes, add salt and pepper to taste.
Boil gnocchi until they come to the surface of pot. I made a white sauce and mix with dumplings, top with grated parmesan cheese and bake in the oven until hot and bubbly.