Gnocchi wraps combine sage butter, Thanksgiving vegetables, and festive flavor in a satisfying holiday main.
# Components:
→ Gnocchi
01 - 500 grams potato gnocchi
→ Sage Butter Sauce
02 - 80 grams unsalted butter
03 - 12 fresh sage leaves, finely sliced
04 - 1 small garlic clove, minced
05 - Salt, to taste
06 - Black pepper, to taste
→ Thanksgiving Filling
07 - 200 grams cooked butternut squash, diced
08 - 100 grams cooked green beans, chopped
09 - 80 grams dried cranberries, roughly chopped
10 - 80 grams cooked chestnuts or walnuts, chopped
11 - 2 tablespoons grated Parmesan cheese
12 - 1 teaspoon fresh thyme leaves
→ Wraps
13 - 8 large fresh lasagna sheets or 8 large flour tortillas
→ Garnish (Optional)
14 - Extra sage leaves, fried in butter
15 - Grated Parmesan cheese
# Directions:
01 - In a large mixing bowl, combine the diced butternut squash, chopped green beans, roughly chopped dried cranberries, chopped chestnuts or walnuts. Stir in the grated Parmesan cheese and fresh thyme leaves. Gently mix to ensure all components are well distributed. Set aside.
02 - Bring a large pot of generously salted water to a rolling boil. Add the potato gnocchi and cook until they rise to the surface, approximately 2-3 minutes. Once floated, carefully drain the gnocchi using a slotted spoon and set aside.
03 - In a large skillet, melt the unsalted butter over medium heat. Add the finely sliced fresh sage leaves and minced garlic. Sauté for 2-3 minutes until the garlic is fragrant and the butter begins to turn a light golden brown. Season the sauce with salt and freshly ground black pepper to your preference.
04 - Introduce the cooked gnocchi and the prepared Thanksgiving filling into the skillet containing the sage butter sauce. Gently toss the ingredients together, ensuring the gnocchi and filling are evenly coated with the flavorful sauce. Remove the skillet from the heat.
05 - If using lasagna sheets, cook them in boiling water until al dente according to package instructions. Drain them thoroughly and pat dry with paper towels. Lay out each prepared lasagna sheet or flour tortilla flat. Spoon a generous portion of the gnocchi and filling mixture down the center of each. Tightly roll each sheet or tortilla to create a wrap.
06 - For an enhanced texture, heat a nonstick skillet over medium heat. Carefully place the assembled wraps seam-side down in the skillet. Cook for 2-3 minutes per side, or until the wraps achieve a golden-brown, crisp exterior.
07 - Arrange the finished wraps attractively on individual serving plates. Garnish each plate with fried sage leaves and an additional sprinkle of grated Parmesan cheese. Serve immediately for optimal enjoyment.
