Even if our dinner parties are on the intimate side right now, we still want to have a little fun in the kitchen. A treat yourself moment, in dinner party form. This episode we’re celebrating our 140th episode with fall comfort foods like sausages cooked with onions and apples, and butternut squash gnocchi. Round out the cozy Italian classics with a Rustic Pear Crostata, flaky and fruity. Make them all in a big blow out like we did, or pick one to jazz up a Saturday night. You deserve a special dinner.
Sausages and Apples, Butternut Squash Gnocchi, and Rustic Pear Crostata
Sausages and Apples : Lidia Bastianich
Cooking sausage, apples, and onions together will make your house smell like the most delicious fall dinner ever. Even though this comes together in a half hour, you will hardly be able to wait. (Or maybe that was just us…) A pot of this, a crisp cider and you’re in autumnal heaven.
Tips:
- Kate accidentally used spicy sausage and it was delicious.
- Macoun or Granny Smith apples were both great in this recipe.
- We could easily see how Lidia’s suggestion of doubling the recipe would be a winner for a crowd.
Butternut Squash Gnocchi in Sage Butter Sauce: Lidia Bastianich
Gnocchi are tops on Kate’s pasta favorites and this version is no exception. Butternut squash is in place of some of the traditional potato for a lovely yellow hued fall treat. We also liked extra finishing step of added pasta water to the butter sauce for a velvety finish.
Tips:
- Truth be told this is not a complicated dish but it does take time. Consider roasting and boiling your squash and potatoes ahead of time. Or make this into a Saturday project.
- The gnocchi will freeze easily. Make them but don’t cook them. Place on a parchment lined baking sheet and freeze solid. Transfer into a freezer bag and store for several months. Boil from frozen; just like fresh they will be done when they float.
Rustic Pear Crostata: Lidia Bastianich
Apples are the Queen of autumn but we do love the sweet flavors of a fall pear. Take those flavors, toss them in a little jam, and pile onto a flaky crust. Sounds like a simple yet dinner party worthy fall dessert to us.
Tips:
- We both made the crust this time but think a store bought crust would work in a pinch.
- Make sure to bake the crust until absolute golden brown for a flaky, crispy result.
From the Smorgasbord:
Family Favorite: Nacho-Style Baked Potatoes: Episode 135
Surprise Favorite: Cumin Beef Stir Fry with Squash: Episode 136, Woks of Life
Overall Favorite: BLT Flatbread: Episode 131, Greek Salad Wraps with White Beans and Greek Yogurt: Episode 132