Butternut squash gnocchi

Butternut squash gnocchi


4 people made this

About this recipe: Delicious served with a butter and sage sauce. You will need to cook and cool the butternut squash in advance.

Erinn London, England, UK

Serves: 4 

  • 420g cooked and pureed butternut squash
  • 180g plain flour
  • 40g grated Parmesan cheese
  • 1½ teaspoons salt
  • 2 eggs
  • 1 tablespoon extra virgin olive oil

Prep:40min  ›  Cook:5min  ›  Ready in:45min 

  1. Combine the pureed butternut squash, flour, grated Parmesan and salt in a large bowl. Stir in eggs and olive oil; mix with your hand until it forms a sticky dough.
  2. On a lightly floured surface, slice off a piece of the dough and roll into a string that is about 1cm thick. Slice this into 1 cm pieces. Use the prongs on the back of a fork to roll each piece and create the traditional gnocchi shape. Repeat with the remaining pasta dough.
  3. Bring a pot of boiling salted water to the boil. Add the gnocchi and cook until they float to the surface. Check one to make sure they are cooked through. Remove with a slotted spoon and serve with your favourite sauce.

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