Butternut Gnocchi with Roasted Cherry Tomatoes, Pine Nuts and a Sage Butter

By Thursday, August 14, 2014

I have always had a thing about gnocchi. I just love it. It's so versatile. It can be fried, boiled, baked...the list just goes on. The shop bought gnocchi is okay, but the fresh stuff is on a whole other level. It's like biting into a soft, dreamy pillow. It is totally worth the effort making it from scratch. Recently, I had a squash that needed using up, so thought I would test it out in gnocchi. Do you know what, it really works! The squash combined with the nutmeg and spelt flour gives the gnocchi a delicious nutty flavour that is perfectly complimented by the sage and sweet tomatoes. This recipe makes a lot of little gnocchis that can be stored in the fridge or frozen.



You will need:

1.2kg squash
550g spelt flour
2 garlic cloves
1 egg
large pinch nutmeg
8 cherry tomatoes
25g butter
1 tsp pine nuts, toasted
spinach, to serve
olive oil
salt
pepper


Preheat the oven to 200 degrees/ gas 6. Chop the squash up into 1 inch sized pieces, with the skin removed. Drizzle over a tablespoon of oil and season well with salt and pepper. Roast for 40 minutes, or until a fork can squish the flesh easily. Add the garlic to the roasting tray in the last 10 minutes to prevent it from burning. Once cooked, remove the tray from the oven and leave to cool.

In the meantime, place the tomatoes in a roasting tin and cook for 10 minutes. Remove and leave to one side.

Then, pour the squash into a food processor and blitz until it forms a smooth paste. Add in the egg, plenty of seasoning and the flour and blend until a dough forms (if the mixture is too wet, add more flour).



Take a third of the dough and roll out on a floured work surface.



Shape into a long roll and then cut into 1 inch sized pieces.




Place onto well floured baking trays.




In the meantime, bring a saucepan of salted water to the boil. For a starter portion, use 6 gnocchi and for a main sized portion, use 15 gnocchi. Place in the water and boil until they float to the top of the pan.

In the meantime, heat the butter over a high heat. When it starts to foam, add the sage leaves and fry for around 20 seconds, until they colour. Add in the gnocchi and tomatoes to the pan, just until they are heated through.




 To plate up, arrange the gnocchi on top of a bed of spinach and sprinkle with pine nuts. Serve and enjoy!







You Might Also Like

0 comments