Squash gnocchi

Squash gnocchi

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(8 ratings)

Prep: 40 mins Cook: 1 hr, 30 mins

More effort

Serves 4
This hearty vegetarian main course, or quick family supper, is healthy as well as delicious

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal580
  • fat39g
  • saturates21g
  • carbs40g
  • sugars17g
  • fibre6g
  • protein20g
  • salt1.15g
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Ingredients

  • 2 butternut squash, halved, deseeded and cut into wedges
  • 2 garlic cloves
  • sprig thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • freshly grated nutmeg
  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • up to 4 tbsp plain flour
  • 140g Parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

For the sauce

  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • handful sage leaves
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 red chilli, deseeded and chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

Method

  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.

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Comments, questions and tips

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jofranks
6th Sep, 2016
In addition to the garlic and thyme I added some honey during the roasting process. I agree with other comments, this recipe is a overly convoluted. I used a potato ricer instead of a fine sieve, it was a lot easier and produced a similar texture to that when making potato gnocchi. I don't feel it is necessary to take the mixture as far as a purée to achieve soft pillows of gnocchi. Don't forget to season well.
NikkiJ7791's picture
NikkiJ7791
30th Nov, 2015
Wish I had read these comments before trying this recipe. Ended up throwing it away. As someone says the timings in this recipe are way out and the 4tbsp of flour to get a dough are a joke. After I had used nearly a quarter of a bag of flour and it was still too wet to be a dough it went in the bin. Complete waste of time, effort and money!
dbarnettuk
18th Oct, 2014
0.05
This recipe is terrible. Wasted a squash on these tasteless things. Needed so much more flour than 4 tbs. Don't even try this.
laonie
6th Mar, 2013
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.
emmadenham
25th Nov, 2011
5.05
This was delicious. A real hit at my dinner last night with friends. Much, much more flour needed than is described.
ljl144
9th Oct, 2011
5.05
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*
hapagirl
28th Dec, 2010
1.05
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.
raincloud_
13th Dec, 2010
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.
schizofish
31st Oct, 2010
3.05
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.
k_harper04
5th Nov, 2009
4.05
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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