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
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 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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glorious
2nd Apr, 2009
I used 2 medium butternut squash and it worked well the consistency was good, did not bother weighing them to see what they weighed.
acapoferri
1st Apr, 2009
Can you specify the amount of butternut squash in Kg or pounds? I've no idea how much of it to use. Thanks!
hobbychef's picture
hobbychef
9th Jan, 2008
2.05
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.
lostloopy's picture
lostloopy
14th Nov, 2007
Blitzing in a recipe means putting it into a blender and whizzing it untul smooth
pia1482
13th Nov, 2007
What exactly does "blitzing" mean as far as cooking is concerned?

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