My Fall Italian Dinner Party ✨
My Menu, Prep and What I'd Do Differently
I just hosted a fall dinner and wanted to share everything I made, how I prepped, and what I’d do differently next time.
The theme for the dinner was a cozy Italian fall evening. I wanted it to feel warm and seasonal: full of comforting flavors like squash, sweet potato, browned butter, and sage.
The Menu
I designed the menu on Canva and printed it at Staples, and I really liked how it turned out. I always love printing menus, there’s something so special about having a physical piece to remember the evening by. (Cena Autunnale means Fall Dinner in Italian).
When planning the menu, I wanted to feature seasonal ingredients and cozy flavors, but also balance dishes I could prep ahead with dishes that needed to be made in the moment.
The Prep
Hosting feels much easier when you do most of the work the day before. Here’s how I split everything up:
The Day Before
Made the ricotta (15 mins)
Made the sourdough bread dough
Steamed the sweet and russet potatoes and made the the gnocchi (1.5 hrs)
Roasted the butternut squash for the ricotta and for the croquettes (30 mins)
Made the crème caramel (40 mins, plus chilling overnight)
Grated all the parmigiano
Picked up the printed menus
The Day Of
Morning:
Baked the sourdough loaves
Evening:
Set the table
Made the croquettes (45 minutes)
Roasted the delicata squash (30 minutes)
Put together the salad and made the dressing (10 mins)
Cooked the gnocchi once my guests arrived (10 mins)
The Dishes
🥖 Sourdough Toast with Butternut Squash Ricotta
Time: 1 hour (including ricotta and squash prep)
Rating: 8/10
This was one of my favorite bites of the night. The warm wholewheat sourdough bread paired perfectly with the subtle sweetness of the butternut squash ricotta. I finished it with browned butter, crispy sage, and toasted pumpkin seeds for texture and warmth.
To make the butternut squash ricotta, I used my usual ricotta recipe, then blended in some roasted butternut squash until smooth and creamy. It was simple but felt special, I’ll definetly be making this again.
🧀 Pumpkin Mozzarella Croquettes
Time: 45 minutes
Rating: 9/10
Crispy on the outside with some melted creamy mozzarella inside. To make these I mixed mashed roasted butternut squash with ricotta, Parmigiano, some sage, then placed a small piece of mozzarella in the center of each one. I rolled the croquettes in panko breadcrumbs (that I toasted lightly in a pan for some color and extra crunch), then baked them for 25 minutes at 420°F (215C) until golden.
I served them over a thin layer of ricotta and finished with browned butter and sage. They were rich, cozy, and exactly what I wanted for a fall dinner. One of my friends said this was her favorite bite of the night and I think they might have been mine too!
🥬 Citrusy Fennel & Arugula Salad
Time: 15 minutes
Rating: 7.5/10
This was the bright contrast to all the cozy dishes. The salad had roasted delicata squash, shaved fennel, diced apple, pumpkin seeds, and arugula and was tossed in a lemon, mustard, and olive oil dressing. I loved how it looked on the table and it was also a refreshing contrast to the other richer dishes.
🍠 Sweet Potato Gnocchi with Browned Butter & Sage
Time: 1½ hours (plus freezing time)
Rating: 6/10
I made the gnocchi the day before and froze them so all I’d have to do was cook them in boiling water, then finish them in browned butter, sage, and Parmigiano. The dough was a mix of sweet potato and regular potato.
I learned something making these this time: when you add a big batch of frozen gnocchi to boiling water, the temperature drops fast, which makes them softer than ideal (almost a little mushy). Next time, I’ll cook them in smaller batches so the water stays hot and they hold their shape better.
🍮 Crème Caramel
Time: 40 minutes (plus overnight chilling)
Rating: 7/10
I wanted something light but comforting for dessert, and this was perfect: silky, sweet, vanilla-forward and with that deep caramel flavor I love. I also liked making these in advance so I didn’t have to worry about them the day of the dinner.
The Table
I kept everything simple: a cream linen tablecloth, neutral plates, and a few small pumpkins scattered around. The printed menus were my favorite part of the table setup. The whole night felt cozy, relaxed, and really special.
Next time, I might add a few candles just to make the lighting feel even warmer.
Final Reflection
Overall, I loved how this dinner came together: the flavors, the vibe, and the company. There’s something so special about making a meal featuring seasonal ingredients, even with a few little imperfections. I always love putting these evenings together.
This is amazing, great work!