I saw this at a weekly linky party I join and it grabbed my attention immediately. Kabocha Squash Gnocchi with Curried Fig Butter. Wow. Yum. Then I began to explore the blog - Beyond the Peel - and I am smitten. "Healthy food, uncompromising flavor." That's a motto I can get behind.
Of course, since I can't follow a recipe to save my life, I used it more as a point of inspiration. Seeing as I didn't have any kabocha squash and I already had three leftover roasted sweet potatoes, I went with sweet potato gnocchi, made slightly differently then Beyond the Peel did. But I think the sweetness will complement the complex fig butter just as well. Also I went with a more rustic, chunky fig butter, adding capers and sundried tomatoes. Thanks for the inspiration, France and Joshua!
Curried Fig Butter
15 dried figs (soaked in hot water for ten minutes), minced
1/2 C organic butter
1 T minced garlic
1 t fresh thyme leaves
1 t curry powder
1/4 red wine
2 T capers
2 T sundried tomatoes
Soak the dried figs in hot water until they soften. Drain off the water and remove the stem. Mince and set aside. In a large flat-bottomed pan, soften garlic in butter. Add figs, fresh thyme, and red wine. Simmer till the wine is almost evaporated. Stir in capers, sundried tomates. Spoon over gnocchi. Top with crumbled feta cheese and more fresh thyme leaves.