Squash gnocchi

Recipe uploaded by

Barney Desmazery

1 rating

Recipe by Barney Desmazery

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1. Heat oven to 220C/fan 200C/gas 7. Tip the squash into a roasting tray. Toss with the garlic, thyme and olive oil, then season. Cover the dish with foil and roast for 40 mins until soft. Leave to cool slightly.
2. When the squash is cool enough to handle, remove the flesh and use a spatula to force it through a fine sieve. Tip into a clean pan, then gently cook for 30-40 mins until reduced to a dense mass that comes away from the sides of the pan. Leave to cool.
3. Tip purée into a bowl, then season with the nutmeg, salt and pepper. Mix in the egg, flour and 100g of the parmesan. You should have a soft pliable dough so, if it's too wet, add more flour until it's the right consistency.
4. Take a third of the dough and, on a floured surface, roll into a long strip about the thickness of your thumb. Cut the strip into little pillows about 3cm long, then press each one gently with the back of a fork. repeat with the remaining dough.
5. Bring a large pan of water to the boil, then drop in the gnocchi in batches. Cook until they float, then give them a minute more before scooping out and putting them in a bowl of iced water. When they're all cooked, drain well.
6. To serve, heat a grill to high. Melt the butter in a large pan until sizzling, then throw in the chilli and sage - sizzle for a minute before throwing in the gnocchi and tossing through. tip into a heatproof dish, scatter with parmesan, flash under the grill until browned, then serve immediately.

Or why not try...

Making a simple soup by cooking chunks of peeled squash in stock with curry paste and coconut milk, then blitzing until smooth.

Per serving

580 kcalories, protein 20g, carbohydrate 40g, fat 39 g, saturated fat 21g, fibre 6g, salt 1.15 g

Latest comments and suggestions

• 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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  Please let us know your name and the reason you find the above comment inappropriate.

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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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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

Preperation and cooking times

Prep 40 mins

Cook 1 hr min

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 20g, carbohydrate 40g, fat 39 g, saturated fat 21g, fibre 6g, salt 1.15 g

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