Squash gnocchi

Name: Squash gnocchi
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 butternut squash, halved, deseeded and cut into wedges; 2 garlic cloves; 1 sprig thyme; 2 Tbsps olive oil; 1 serving freshly grated nutmeg; 1 egg; 1 Tbsp up plain flour; 140 grams parmesan, grated; 100 grams butter; 1 handful sage leaves; 1 red chilli, deseeded and chopped

Squash gnocchi requires approximately 2 hours and 10 minutes from start to finish. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 583 calories, 19g of protein, and 38g of fat each. A couple people really liked this main course. If you have olive oil, sage leaves, nutmeg, and a few other ingredients on hand, you can make it. It is a budget friendly recipe for fans of Mediterranean food.

Instructions

Heat oven to 220C/fan 200C/gas

Equipment you will use

Oven

Tip the squash into a roasting tray. Toss with the garlic, thyme and olive oil, then season. Cover the dish with foil and roast for 40 mins until soft. Leave to cool slightly.

Ingredients you will need

Olive Oil

Garlic

Squash

Thyme

Equipment you will use

Aluminum Foil

When the squash is cool enough to handle, remove the flesh and use a spatula to force it through a fine sieve. Tip into a clean pan, then gently cook for 30-40 mins until reduced to a dense mass that comes away from the sides of the pan. Leave to cool.

Ingredients you will need

Squash

Equipment you will use

Spatula

Sieve

Frying Pan

Tip pure into a bowl, then season with the nutmeg, salt and pepper.

Ingredients you will need

Salt And Pepper

Nutmeg

Equipment you will use

Bowl

Mix in the egg, flour and 100g of the parmesan. You should have a soft pliable dough so, if its too wet, add more flour until its the right consistency.

Ingredients you will need

Parmesan

Dough

All Purpose Flour

Egg

Take a third of the dough and, on a floured surface, roll into a long strip about the thickness of your thumb.

Ingredients you will need

Dough

Roll

Cut the strip into little pillows about 3cm long, then press each one gently with the back of a fork. repeat with the remaining dough.

Ingredients you will need

Dough

Bring a large pan of water to the boil, then drop in the gnocchi in batches. Cook until they float, then give them a minute more before scooping out and putting them in a bowl of iced water. When theyre all cooked, drain well.

Ingredients you will need

Gnocchi

Water

Equipment you will use

Bowl

Frying Pan

To serve, heat a grill to high. Melt the butter in a large pan until sizzling, then throw in the chilli and sage sizzle for a minute before throwing in the gnocchi and tossing through. tip into a heatproof dish, scatter with parmesan, flash under the grill until browned, then serve immediately.

Ingredients you will need

Parmesan

Gnocchi

Butter

Chili Pepper

Sage

Equipment you will use

Grill

Frying Pan

Equipment

Ingredients

Servings:

butternut squash, halved, deseeded and cut into wedges 2

garlic cloves 1sprig

thyme 2Tbsps

olive oil 1serving

freshly grated nutmeg 1

egg 1Tbsp

up plain flour 140grams

parmesan, grated 100grams

butter 1handful

sage leaves 1

red chilli, deseeded and chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Gnocchi works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Spalletti Chianti Reserve Poggio Reale with a 5 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.