Gnocchi

While the full menu for my November 10th dinner isn't set yet, I have decided on one dish. I'm going to make a french style gnocchi with squash, fried sage, brown butter, and crispy sweetbreads. This dish is inspired by Thomas Keller and the gnocchi he serves at Bouchon in Napa. I had the pleasure of tasting it this past summer and it was probably the best gnocchi I had ever had. This dish is also really convenient for a large dinner party for a couple of reasons:

• Gnocchi is cheap and fairly easy to make in quantity, helping make my party budget more manageable
• Sweetbreads, although they require some work, are also fairly cheap
• They can be made ahead of time and frozen. This is incredibly helpful because it means I have one course more or less out of the way with no prep work the day before or of my dinner
• Gnocchi is good

This little video also provided some inspiration:

http://www.epicurious.com/articlesguides/chefsexperts/interviews/thomaskeller_video

The recipe is also in Bouchon Cookbook. Of course I added my own little twists.