Two Thousand and Dine

And so, herewith I announce my return to blogdom, with a seasonal and delicious recipe fit for a New Year filled with joy and aspiration, empty of resolutions. (In other words: this don't mean my New Year's resolution is to "blog more." I take it as it comes, there are no rules).

The recipe spawned off last year's attempt at this bnutsqsh ravioli, when I ran out of fresh pasta and made gnocchi with the rest of the filling. That's where the sage came from--the nuts came from an unforgettable Christmas Eve meal in Italy of pumpkin ravioli in a creamy walnut sauce, and the Gruyere came from somewhere deep inside my heart, I love it that much. I don't dig cream or butter (I do, however, dig cheese), so it's the virginiest of olive oils, all the way.

[There I am, right of center, caddy corner to the Maker's Mark]

RESOLUTIONLESS BNUTSQSH BALLS, Or Butternut Squash gnocchi with sage, toasted walnuts, and Gruyere

1) Butternut squash (1--halved, cooked, scraped, mashed)
2) Flour (a bunch)
3) Olive Oil (enough)
4) Sage (1 tsp? - fresh, minced, and then about 2 tbsp scattered whole leaves)
5) Onion (1-chopped)
6) Walnuts (handfuls, the more the nuttier)
7) Gruyere cheese (the stankier the better, enough to cover gnocchi with dank cheesey layer)
8) Egg (1, beated)
9) Salt (filler ingredient, to taste)


Bake butternut squash in the oven until cooked thoroughly (about 40 minutes? an hour? Long enough for a sufficient pre-new years nap).

While the bnutsqsh is baking, heat a largeish circle of olive oil in frying pan, and add onion. Sautee onion until translucent, add sage leaves, relish aroma. Set aside, nap.

Remove baked bnutsh, and once cool enough to handle, scoop out contents into large bowl. Add onion/sage mixture, egg, salt and a good mess of flour. Mash with hands, adding flour until the mash reaches doughy consistancy.

Sous chef: While chef is mashing, sautee walnuts in a pan (use the same pan the onions were cooked in, don't rinse) with olive oil and whole sage leaves. Sautee until nuts become golden brown and crunchy.

Form bnutsqsh mixture into evenly sized balls, roll in a plate of flour to coat.

Bring a large pot of water to boil (adding salt, duh). Add bnutsqsh balls. They are cooked when they rise to the top. Remove with a slotted spoon, and place in pan with walnuts, simmering, stirring until coated.

Spread contents of pan on an oiled cookie sheet, and sprinkle with shredded cheese. Bake until cheese melts.

Serve with champagne. No resolutions necessary.