The BBC Good Food logo
Squash gnocchi

Squash gnocchi

By
A star rating of 2.8 out of 5.13 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal580
fat39g
saturates21g
carbs40g
sugars17g
fibre6g
protein20g
low insalt1.15g
Advertisement

Ingredients

  • 2 butternut squash , halved, deseeded and cut into wedges
  • 2 garlic cloves
  • sprig of thyme
  • 2 tbsp olive oil
  • freshly grated nutmeg
  • up to 3-4 tbsp plain flour
  • 105g parmesan , grated

For the sauce

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    You will have around 175g once cooked down. Tip purée into a bowl, then season with the nutmeg, salt and pepper. Mix in the egg, flour and 65g 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, November 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 2.8 out of 5.13 ratings
Advertisement
Advertisement
Advertisement

Sponsored content