Squash gnocchi

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• jinny

  13 November 2007

  jinny commented on this recipe

  What exactly does "blitzing" mean as far as cooking is concerned?

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• Michelle Lewis

  14 November 2007

  Michelle Lewis commented on this recipe

  Blitzing in a recipe means putting it into a blender and whizzing it untul smooth

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• hobbycook

  09 January 2008

  hobbycook rated and commented on this recipe

  

  It says up to 4 TBSP of flour but I ended up using about 5 times the amount to get it to the right consistency. Obviously I didn't use the correct amount, because they ended up being extremely doughy tasting.

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• acapoferri

  01 April 2009

  acapoferri commented on this recipe

  Can you specify the amount of butternut squash in Kg or pounds? I've no idea how much of it to use. Thanks!

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• glorious

  02 April 2009

  glorious commented on this recipe

  I used 2 medium butternut squash and it worked well the consistency was good, did not bother weighing them to see what they weighed.

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• cathmurphy

  07 September 2009

  cathmurphy commented on this recipe

  I thought two squashes sounded like too much and used half a pumpkin (about one squash). I was wrong - not enough for 4. You need to reduce the pumpkin/squash puree until it is really, really thick. Don't skimp on this bit. I put the thyme direct into the mixture rather than at the roasting stage, because I find adding herbs to roasts smells great but that's about it. At the boiling stage - I let them rise to the top then fished 'em out. 1 minute further cooking reduced them to soup. Served with a garlicky tomato sauce topped with grated cheese. Verdict - delicious if time consuming. Will definitely use again.

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• k_london08

  05 November 2009

  k_london08 rated and commented on this recipe

  

  Great results-but very time consuming! Despite cutting into very small wedges it took me over an hour to roast the squash,10 mins to cool, 30 mins to puree,40 mins to cook,10 mins to cool,30mins to cook in batches then another 10 to grill-including prep and tidying about 2.5 hours in the kitchen! I agree with the flour comment, I added 100g more until I had a good dough.I followed all other instructions to the letter and was amazed to find perfect gnocchi! I've never made gnocchi before always assumed it would be too tricky so ate it at italian restaurants at every opppertunity. I thought the squash might make it too different from potato gnocchi to enjoy, but the texture was near identical.

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• Colleen

  18 January 2010

  Colleen rated this recipe

  

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• schizofish

  31 October 2010

  schizofish rated and commented on this recipe

  

  Only used 1 squash because I only wanted a small amount. Roasted ok, pureed ok, but could not get to a dense mass that 'comes away from the sides of the pan' and I tried for about 60 minutes. Eventually mixed in the flour (more than stated) and dropped spoonfuls into boiling water. They were nice, very filling, but will probably not make again as too time consuming.

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• Lorraine

  13 December 2010

  Lorraine commented on this recipe

  After reading some of these comments, I wish I'd persevered with the recipe. I, like schizofish, could not get the density that it described and I also ended up using far too much flour like hobbycook, probably because I couldn't get the density therefore too much moisture in the puree. Sooo.. by this time I thought I'd gone too far wrong and threw it all away!!!!! Boo Hoo!! Sounds like some other people's gnocchis turned out OK. I think I'll leave it a (looooong) while before I try it again though... very time consuming.

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• hapagirl

  28 December 2010

  hapagirl rated and commented on this recipe

  

  I made this dish exactly a year ago because it looked so delicious. I remember at the time it took me two days and it took me another year to try again. I am doing that now. And I am remembering why. This thing does NOT take 40 minutes prep and 1.5 hours cooking. It takes FOREVER. I had to put the sieved squash in the pan to reduce for at least an hour and a half just now. In the end I got so frustrated that I wacked up the heat for the last half an hour and just stood next to it and stirred so it wouldn't burn. Also need lots more flour than stated. It makes you wonder if they tried these recipes before they publish them. It is pretty good in the end but not sure if its worth the effort.

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• Lisa

  09 October 2011

  Lisa rated and commented on this recipe

  

  Yes it is a bit fiddly, yes it takes time but it is so worth it! I love cooking - which is why I use this site, so the fact that it's not 'easy' is appealing. Lovely combination of flavours and perfect with a glass of Red! A*

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• Microbiologist

  25 November 2011

  Microbiologist rated and commented on this recipe

  

  This was delicious. A real hit at my dinner last night with friends. Much, much more flour needed than is described.

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• Noonoo

  06 March 2013

  Noonoo commented on this recipe

  I think part of the problem here is that the the recipe is too vague. Butternut pumpkin/squash can vary hugely in size, so simply saying to use 'two' doesn't make sense. Potato gnocchi usually takes up flour to around a 1/4 of the weight of the potato (my recipe is 900g of potato to 250g flour). Assuming that the purpose of the second cooking of the pumpkin is to bring the consistancy up to more or less that of mashed potato, 'up to' 4 tablespoons of flour seems like far too little to me. I'm not even going to try these.

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Ingredients

• 2 butternut squash , halved, deseeded and cut into wedges
• 2 garlic cloves
• sprig thyme
• 2 tbsp olive oil
• freshly grated nutmeg
• 1 egg
• up to 4 tbsp plain flour
• 140g parmesan , grated

FOR THE SAUCE

• 100g butter
• handful sage leaves
• 1 red chilli , deseeded and chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 40 mins

Cook 1 hr 30 mins

Vegetarian

Ingredients

• 2 butternut squash , halved, deseeded and cut into wedges
• 2 garlic cloves
• sprig thyme
• 2 tbsp olive oil
• freshly grated nutmeg
• 1 egg
• up to 4 tbsp plain flour
• 140g parmesan , grated

FOR THE SAUCE

• 100g butter
• handful sage leaves
• 1 red chilli , deseeded and chopped

Per serving

580 kcalories, protein 20.0g, carbohydrate 40.0g, fat 39.0 g, saturated fat 21.0g, fibre 6.0g, sugar 17.0g, salt 1.15 g

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