Squash gnocchi
- Barney Desmazery
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Serves 4
More effort
Prep: 40 mins
Cook: 1 hr and 30 mins
A star rating of 2.5 out of 5.15 ratingsRate
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This hearty vegetarian main course, or quick family supper, is healthy as well as delicious
Freezable
Vegetarian
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Easy baked pears with amaretti
A star rating of 4.2 out of 5.21 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 butternut squash
halved, deseeded and cut into wedges
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2 garlic cloves
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sprig of thyme
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2 tbsp olive oil
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freshly grated nutmeg
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up to 3-4 tbsp plain flour
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105g parmesan
grated
For the sauce
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100g butter
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handful sage
leaves
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1 red chilli
deseeded and chopped
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Nutrition: per serving
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kcal580
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fat39g
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saturates21g
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carbs40g
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sugars17g
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fibre6g
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protein20g
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salt1.15g
low
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Method
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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.
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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.
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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.
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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.
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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.
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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.
Recipe from Good Food magazine, November 2007
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A star rating of 2.5 out of 5.15 ratings
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