Monday, 25 October 2010

Butternut Squash Gnocci

Ingredients

1 butternut squash, peeled and de-seeded
225 g peeled potatoes
1 egg yolk
125 g plain flour
Salt and pepper to taste
125 g butter
2 tbsp fresh sage leaves
Parmesan shavings to serve

Cut the squash and potato into small cubes and steam gently over simmering water until tender. Once cooked, mash together in a clean pan.

Place over a low heat for a few seconds to 'dry out'. Transfer to a bowl and cool. Beat in the egg yolk, flour, 1/2tsp salt and pepper slowly. Mix together to form a sticky dough.

Spoon the gnocchi mixture into a piping bag  with a large plain nozzle. Bring a large pan of water to the boil. When the water reaches a rolling boil, cook the gnocchi in batches. Pipe about 12 bits of the mixture into the water, cutting them from the end of the nozzle with a sharp knife.

Once the water returns to the boil simmer for around 1 1/2 minutes until the gnocchi start to soften around the edges. Remove and then cook the next batch.

Next melt some butter in a frying pan, add the sage leaves and fry gently until the butter turns golden. Immediately add the gnocchi and stir over a low heat for around 30 seconds making sure all the gnocchi is covered in the sage mixture.

Serve immediately in warm bowls and sprinkle generously with Parmesan shavings.

2 comments:

  1. This dish has been on my mind and to cook list for a while. I really have to get on it. Looks great!

    ReplyDelete
  2. Thank you Kirsten, your comments are always welcome.

    ReplyDelete

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Some hae meat and canna eat, And some would eat that want it But we hae meat, and we can eat, Sae let the lord be thankit. By Robert Burns ...