Squash Gnocchi With Sage Garlic Butter

Squash Gnocchi | Sage Garlic Butter

A bit of comfort food for you. These are pillowy and delicate and so good with some roast kale or cavolo nero. I've made a big batch that I've frozen and I'm taking them to a dinner party this week. Bon Appétit.

Ingredients:

Vegetarian
Makes about 26 gnocchi and I would serve 9-10 per person

60g cooked potato (King Edward or Maris Piper are good, preferably make when the potato is still hot from boiling)
140g roasted or boiled butternut squash
120g double OO flour
40g egg (about 1 medium egg but weigh it)
60g @granapadano, grated
Zest of half a lemon
1/4 tsp ground nutmeg
Salt and pepper

For the sauce for 2ppl:
Large handful of sage leaves
2 chunky garlic cloves, thinly sliced
4 tbsp olive oil
60g butter
(10-20ml starchy pasta water optional)

Add the potato and squash together into a bowl and mash together with a fork. Then add the rest of the gnocchi ingredients and bring together into a dough. Do not over mix!

Flour a large baking tray and use two teaspoons to spoon the mix and make quenelle-shaped gnocchi laying each onto the tray. You can freeze them at this point. They are delicate so handle with care.
Set a large saucepan of water to boil and salt the water. Add a spoon of olive oil to the water. Add the how many gnocchi you need gently into the pan and cook for 2.5mins and then drain.

While cooking the gnocchi, set a large frying pan to a medium to high heat and add the olive oil and butter to melt together for 1-2mins. Then bring the heat to a simmer and add the sliced garlic and sage and gently cook for 1-2 mins. Then add the gnocchi straight into the pan and coat with the sauce.

If you need more sauce, add a little of the starchy cooking water. Grate a little more cheese on top and serve with some roast kale.