Squash gnocchi

Recipe uploaded by

Barney Desmazery

2 ratings

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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• 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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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 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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