Does anyone else do this, and if so, have you had any success?
This past weekend, Ms. TTK and I recreated a gnocchi dish with wild mushrooms, spinach, and roasted squash. It was in a white creamy sauce that I think was mostly mushrooms, onions, and cream. In addition to the usual salt, pepper, onion, and garlic (mild), the main spice was sage, which I sautéed separately in butter until it was crispy, and then added to main sauté pan. The squash was partially roasted in advance, and cooked the rest of the way with everything else. When served, the dish was topped sparingly with crumbled feta.
I got the flavors pretty close; the consistency, not so much.
Anyway, the butter and sage give this dish an autumnal quality. It may become my signature Thanksgiving dish. It also may work well as a side dish without the gnocchi, but I will have to give this some additional thought.