Bored of pasta? These small Italian dumplings in a rich butternut squash sauce with asparagus are a great alternative. A great vegetarian meal to impress!
Preheat an oven to 200°C.
Peel the squash, halve and scoop out the seeds. Wash the seeds and scatter onto a baking tray, sprinkle with salt and bake for 10 minutes until dry and crisp.
Dice the squash into small pieces, toss in olive oil, salt and pepper and lay on a roasting tray. Roast for 30 minutes until soft and charred in places.
Blitz the cooked squash in a liquidiser with the cold cream and sage leaves.
Put a large pan of salted water onto boil and heat up a cast iron griddle pan (or normal frying pan if you don’t have the griddle)
Peel and slice the red onion and flash fry in a dash of oil for 2 minutes before added the crushed garlic for another minute. Splash in the white wine to reduce, then add the butternut squash cream to warm through with a splash of water to thin it out slightly.
Snap off the woody ends of the asparagus, rub in oil and lay into the griddle pan to cook, turning every minute or so.
Boil the gnocchi in the salted water until they float, usually about 4 minutes. Drain the gnocchi and stir into the cream sauce with a handful of grated Cheese and the parsley.
Serve a bowl of the squash gnocchi with several spears of asparagus, a scattering of the roasted squash seeds and plenty of freshly cracked black pepper. Serves 2