Creamy Squash Gnocchi
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!
- 1 small butternut squash
- 1 tbsp olive oil
- 300 ml double cream
- 1 red onions
- 2 cloves garlic
- 1 sprig sage
- 125 ml white wine
- 15 g vegetarian Italian-style hard cheese
- 1/4 bunch parsley, chopped
- 250 g asparagus
- 400 g ready made gnocchi
Preheat The Oven
Preheat an oven to 200°C.
Peel The Squash
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.
Roast The Squash
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.
Make The Sauce
Blitz the cooked squash in a liquidiser with the cold cream and sage leaves.
Preheat Griddle & Water
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)
Fry Onions For The Sauce
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.
Grill The Asparagus
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
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.
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