Homemade gnocchi made with butternut squash, parmesan cheese and seasoning.
1 Butternut Squash
40ml Garlic Infused Olive Oil
400g Plain Flour
100g Parmesan Cheese, grated
1 heaped tsp Paprika
A few sprigs of Fresh Thyme
Sea Salt and Black Pepper
For the Butter
200g Salted Butter
2 flat tsp Dried Sage
Black Pepper
To Serve
Fresh Basil Leaves
Extra Parmesan Cheese, grated
Pre-heat the oven to 200oC/Gas Mark 6.
Cut the butternut squash in half, remove any seeds and discard.
Put them on a baking sheet, flesh side up, drizzle over the oil and scatter with some fresh thyme sprigs. Then, cover loosely with some tin foil.
Bake in the oven for 30-35 minutes, until the flesh is tender, then discard the thyme.
Scoop out the flesh with a spoon and put into a bowl, then mash to a smooth pulp. Season with some salt, pepper and the paprika. Add the grated Parmesan and mix well.
Gradually add the flour until you have a soft dough. Turn out onto a floured work surface and kneed until smooth.
Roll out to the thickness of your thumb then cut into strips about 25cm wide.
Cut the strips into little pillows about 3cm long, then press them gently over the back of a fork.
Bring a large pan of water to the boil, season with some salt and a splash of olive oil and cook the gnocchi in small batches until they float to the top of the pan.
In a large frying pan or wok, add the butter and melt. Throw in the gnocchi, dried sage and season with plenty of black pepper.
Cook until heated through, then serve topped with fresh basil and grated Parmesan cheese.
