BUTTERNUT SQUASH GNOCCHI WITH PESTO
If you're looking for some serious comfort food, you have to try this homemade squash gnocchi tossed in a sage butter sauce and drizzled with a rocket and walnut pesto.
INGREDIENTS
Serves 4
Gnocchi
• 1 Butternut Squash (or 300g roasted pumpkin/sweet potato) - Note: add an extra 30min for preparation of the squash if self roasting.
• 1 Tbsp Olive Oil
• Salt and Pepper
• 1 Egg
• 50g Parmesan Cheese grated
• 200g Plain Flour
Rocket & Walnut Pesto
• 50g Toasted Walnuts
• 30g Fresh Basil
• 1 Small handful of fresh Rocket
• 1 Small clove of Garlic
• 1 Lemon
• 30g of Grated Parmesan
• Squeeze of Lemon juice
• 100ml Extra Virgin Olive Oil
For serving (per person):
• Olive Oil
• Knob of Butter
• 1 Portion of Gnocchi
• 1 Portion of Pesto
• Parmesan Cheese
• Squeeze of Lemon Juice
STEPS
1
Preheat your oven to 200°C. Peel and cut the butternut squash in half, scoop out the seeds, and cut it into slices. Place on a baking tray and drizzle with olive oil and season well and roast for about 30 minutes until tender. If using pre-roasted pumpkin/squash, skip this step.
2
Whilst the squash is in the often, prepare the pesto. Blitz the walnuts in a food processor then add the rest of the ingredients. Season to taste and set aside.
3
Once the squash is cooked, place it in a mixing bowl and mash with a fork. Add salt, pepper, egg, and grated parmesan cheese and flour. Mix mixing until a soft dough forms. You may not need all the flour; adjust based on consistency.
4
On a floured surface, divide the dough into 4 smaller portions. Roll each portion into long ropes about 2cm thick. Cut into bite sized pieces.
5
Bring a large pot of salted water to a boil. Add gnocchi in batches; they are done when they float to the surface (about 2 – 3 minutes). Use a slotted spoon to remove them and transfer to an oiled plate.
6
In a pan over medium heat, melt a knob of butter with a splash of olive oil until foamy.
7
Toss the cooked gnocchi in herb butter. Plate each serving with a portion of pesto on top. Finish with grated parmesan cheese and a squeeze of lemon juice. Serve immediately.
