Organic Food Delivery

 

Squash gnocchi with sage butter and parmesan

These Italian potato dumplings take a little bit of effort but taste fantastic.

 

    • Start by placing diced squash and potato in a pan filled with boiling water and cook until tender.

 

    • Drain the squash and potato until dry and transfer to a clean bowl to mash until smooth.

 

    • Once cool, add the egg yolk and flour along with a pinch of salt and pepper and stir until it reaches a smooth consistency.

 

    • Spoon the mixture into a piping bag with an open nozzle and squeeze one inch dumplings out into a pan of boiling water using a knife to cut each one off. Make about ten to fifteen gnocchi and cook for one and a half minutes or until they have all risen to the surface.

 

    • Remove the gnocchi and set aside before doing the next batch. Once the gnocchi are cooked heat a knob of butter in a frying pan until melted and add a few fresh sage leaves and then the gnocchi making sure you stir well and cover the gnocchi with the butter.

 

    • Serve with grated Parmesan.

 

Ingredients

  • 1kg squash, peeled and diced
  • 200g potatoes, peeled and diced quite finely
  • 1 egg yolk
  • 125g white flour
  • butter
  • a sprig of fresh sage
  • grated Parmesan to serve
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