Homemade Gnocchi with Butternut Squash Sauce

Recipe from Jamie Oliver’s ‘Comfort Food’ book

Filling and extremely scrumptious!

To fizz up the recipe, the butternut squash sauce could easily be made into a soup.

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Ingredients to serve 4:

The Gnocchi

  • 2 medium potatoes (425g)
  • 1 egg yolk
  • 100g flour

The Sauce

  • 1 butternut squash, cut into chunks
  • olive oil
  • 500ml vegetable stock
  • 4 garlic cloves
  • 3 sprigs of Rosemary
  • sprinkle of chili flakes
  • Parmesan cheese
  • black pepper

The method:

  1. To make the gnocchi, peel the potatoes and cook them in a pan of boiling water until tender but still firm.
  2. Mash the potatoes together with a potato masher and allow to cool slightly. Add the egg yolk and the flour and form into a dough (should definitely still be potato-y!)
  3. Roll the dough out into 4 long sausages and cut every 2 cm to form the gnocchi. Press down lightly on them with a fork to form some grooves. Place aside.
  4. To make the butternut squash sauce, de-seed and chop the butternut squash into chunks.
  5. In a large pan, add the butternut squash, lug of oil, garlic cloves, rosemary and chili flakes and cook for a few minutes.
  6. Then add the stock, and cook on a simmer for around 25 minutes or until the butternut squash starts to break up. 
  7. Nearing the end of the 25 minutes, bring a pan of salted water to the boil and cook the gnocchi. The Gnocchi will only take 2-3 minutes to cook and will float to the surface once ready. (Cook the Gnocchi in batches to prevent them all sticking together)  
  8. Serve sprinkle with pepper and Parmesan cheese

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