TravelWorld International Magazine Winter 2022

The exquisite and intimate Ranch at
Emerald Valley Dining Room.
Photo courtesy of The Broadmoor
The Ranch at Emerald Valley Recipes
YUKON GOLD POTATO GNOCCHI
At the Ranch at Emerald Valley, their Yukon Gold Potato Gnocchi is made from scratch and served as
an appetizer, but it can easily be enjoyed as an entree, made even easier with store-bought gnocchi.
INGREDIENTS
1/2 cup butternut squash, peeled and diced
1/4 cup walnuts
3 TBL butter
1/2 shallot, minced
1 garlic clove, minced
4 leaves sage, sliced
1/2 cup dried cranberries
1 lb gnocchi
This was the lunch spread just for two of us at The
Ranch at Emerald Valley! Numerous ingredients were
harvested from The Broadmoor’s garden off-site.
1. Preheat oven to 400 degrees. Toss butternut squash with oil, salt and pepper. Place on a baking pan
and roast for 10 minutes or until soft when pierced with a fork. Remove and let cool. Lower the oven
temp to 350 degrees.
2. Place the walnuts on a baking sheet and toast at 350 for no longer than 5 minutes. Set aside.
3. Melt the butter in a large skillet over high heat. Stir until the butter smells nutty - but watch closely
to keep from burning. Remove from heat.
4. Bring a large pot of salted water to a boil. Add the gnocchi. Wait until they float to the surface, then
simmer another 30 seconds. Remove and set aside, and toss with a little olive oil so they don't stick
together.
5. In a hot skillet, add a dash of oil and saute the shallots and garlic for about 30 seconds. Add the
brown butter to the pan. Add the gnocchi and toss until some of the browned butter flecks stick to
the gnocchi. Add the roasted squash, walnuts, sage, and cranberries. Toss again and let cook for a few
minutes until garnishes are heated through. Remove from heat, season to taste, and serve.
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