I’ve attempted various gnocchi recipes before and so far the only ones I liked were the ricotta ones I posted here. But these butternut gnocchi were a great success. Try them with tomato sauce, the sun-dried tomato pesto I posted the other day, or even just parmesan, butter and black pepper!
Butternut Squash Gnocchi
- 675g (2 1/2 cups) butternut squash puree (I roasted my own butternut for this)
- 50g (1/2 cup) grated parmesan cheese
- 3/4 tsp salt
- 425 – 500g (3 1/2 – 4 cups) flour
- 1 egg and 1 egg yolk
First make sure your puree is really smooth, then mix in about 400g of the flour and all the other ingredients. Depending on how much moisture is in your puree, you may need the whole 500g of flour, but try not to add too much as this should be a very soft dough. Use plenty of flour on your work surface and divide the dough in half. Form into two long “sausage” rolls, about 2-3cm in diameter, and then cut them into bite-sized pieces. If you like, you can roll the back of a fork over them and fold them over, but this is optional.
Put them on a sheet of greaseproof paper on a tray, so they are not touching each other. If you make them ahead, they then go in the fridge or even freezer. (Once frozen they can then be packed in a freezer bag for future use.) If using immediately, cook in boiling water until they rise to the top of the pot, and then give them another couple of minutes before removing with a slotted spoon. They can be eaten like this with a sauce, but even better is if they are then browned in a frying pan in some hot olive oil/butter!
Here they are with my red pesto…. Yummy!
They have a lovely flavour and texture. And although it does take a little extra time to prepare them, they are so much better than the store-bought ones.
Have you ever made gnocchi before?