HomeOur DepartmentsOur HistoryEmployment InfoOur Weekly AdsContact D'Onofrios Food Center
     

GIFT CARDS AVAILABLE





RECIPES
 

Here at D'Onofrio's Food Center we know our customers love to cook and rich traditions in their family recipes. We would would love to share some of ours with you. Each month we will be featuring a recipe of some of our favorite dishes. Please feel free to try them out at home and let us know if they were as delicious for you as they were for us!!

 
November 2012 Recipe
JAN | FEB | MAR | APR | MAY | JUN | JUL | AUG | SEP | OCT |NOV| DEC
 
Gnocchi with Pumpkin Sage Sauce
INGREDIENTS:
  • 2 (1-pound) packages Potato Gnocchi
  • 3/4 cup water
  • 1 teaspoon dried porcini
  • 1 winter squash or pie pumpkin
  • 2 teaspoon Extra Virgin Olive Oil
  • 2 cloves garlic
  • 3 tablespoons butter
  • 4 fresh sage leaves
  • 1 teaspoon salt, plus more to taste
  • Fresh ground pepper
  • 1/2 cup walnuts
  • Grated Romano or Parmesan Cheese
 
DIRECTIONS:
Preheat the oven to 450˚F.

Split the squash in half; scoop out the seeds and white pulp. Pour the olive oil into your palm and rub the cut side of the squash, then place face down on a baking sheet. Roast until tender, about 40 minutes. Remove from the oven and allow to cool. This step can be done hours in advance.

While roasting squash, set a dry skillet over medium heat to toast walnuts for topping. Brown until fragrant. Chop once cooled.

Boil small amount of water for mushrooms. Place the dried porcini in a measuring cup and cover with 3/4 cup boiling water. Allow to steep while starting the sauce. If any porcini pieces are large, wait until they are tender from the hot water, then chop and return to the liquid.

In a large pot, boil water for gnocchi.

Melt butter in a large skillet. Mince the garlic. Sauté the garlic until it turns golden, then scoop the pulp from one half of the squash into the pan, avoiding the skin. Snip two of the sage leaves into ribbons and add to the squash. Add 1 teaspoon of salt and a few grinds of pepper, and stir to combine. Flatten any lumps in the squash using a fork. When the squash is heated and beginning to brown, add the porcini water, followed by the second half of the squash pulp. Cover and simmer until heated through and tender, about five minutes. Use the fork to press flat any remaining chunks of squash, so the sauce is reasonably smooth. Add more water if needed. Taste for salt, and correct as needed.

Add salt to boiling water. Cook gnocchi in boiling water until they float to the top, approximately 5 to 6 minutes. Toss gnocchi in saucepan with sauce for approximately 2 minutes on medium heat.

Top with walnuts and fresh grated cheese.


For Nov 23 - Nov 29

Check this week's ad for great savings and extra values!!

Monday thru Sunday
8:00am to 10:00PM



Check out this month's featured recipe!

English Roast in Bourbon Sauce





© 2011-14 D'Onofrios Food Center - 1749 North Hermitage Road   Hermitage, PA 16148
Phone: 724-962-9538 Fax: 724-962-4553     Email: dfcinfo@donofriosfoodcenter.com

Site Designed by Landmark Information Services