Mint—rather than traditional parsley—makes this gremolata herb sauce a perfect pairing for lamb.
These Gnocchi alla Romana are infused with rosemary, garlic and sage while the butternut squash is caramelizing and roasting in the oven. The squash is then added to the polenta like dough while cooking on the stove top. It was a winner and a technique I will use over and over again.
This dish was inspired by left over parts of pasta when we were making ravioli. The mushroom was a filling for ravioli and the roasted asparagus was left-overs from the night before.
After breading chicken or fish with this flavourful mix, you can either cook it right away or freeze it for future use. Be sure to use fresh (not thawed) chicken or fish if you plan to freeze the breaded pieces.
Garnish these Caribbean-inspired tacos with baked tortilla chips and low-fat sour cream. Serve any extra salsa on the side.
