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SQUASH AND APPLE GNOCCHI

If you're looking for a lighter, but impressive dish then look no further. These little pillows of potato gnocchi with a simple one pan sauce will win. You can even share the rolling.

INGREDIENTS

Gnocchi

Sauce

STEP-BY-STEP-GUIDE

GNOCCHI DOUGH

Beat the mashed potato, flour, egg yolk and grated Parmesan together into a dough and season generously with salt and pepper.

ROLL AND SHAPE THE GNOCCHI

Roll into a sausage shape on a floured board and cut into small 2cm long 'pillows'. Press down on each piece with the prongs of a fork to leave indents. Preheat a pan of salted water so that it is rapidly boiling.

FRY THE SQUASH

Peel and finely dice the butternut squash into tiny pieces and fry in a frying pan with a dribble of olive oil and a whole clove of peeled garlic, plus a pinch of salt and pepper for a few minutes to soften. Dice the apple and finely chop the chives whilst the squash is cooking.

BOIL THE GNOCCHI

Boil the gnocchi pieces in the rapidly boiling water until they float (about 2 minutes).

FINISH THE SAUCE

Add the apple, chives and cream to the softened squash and cook for a minute before seasoning to taste.

BROWN THE GNOCCHI

Scoop the gnocchi out of the water once it's floating, then drain off as much water as possible before quickly frying in browned butter to get some colour.

SERVE

Serve the gnocchi on a pate and spoon over the creamy squash sauce. Eat immediately.