I tend to daydream about food and new recipes. Recently, I had a serious gnocchi craving. We have already made regular gnocchi, and I wanted to try something different. Since I absolutely love butternut squash I thought that it could make a great combination. I looked up butternut squash gnocchi on the web and saw that it was a huge hit at the moment. I basically fallowed a classic gnocchi recipe and kind of winged the rest. Now I had to make a first batch while I still had daylight, however I ran out of time for the final picture and unfortunately it doesn’t look as good as the gnocchi I made for dinner.I also didn’t have time to make the sauce I wanted to put over it, but I’ll share the recipe with you anyway because it was a great combination. I had some trouble peeling the butternut squash. You will need an efficient potato peeler, or else you will end up fighting with the squash. The skin is just so thick, and if you have terrible cooking materiel like us, well, it tends to be tedious. In the end it was really worth it. Yohann also said it was one of the best things I have ever made (I have to admit that I am falttered), so give it a try!
Serves 2-4 people
Butternut squash gnocchi
- ½ a butternut squash
- 200 grams (2 cups) of flour T50 (we used whole spelt flour) + more to roll
- 1 egg
- 1 teaspoon of coriander (ground)
- 1-2 cloves of garlic
- Salt and pepper to taste
- Olive oil
Cheese and parsley sauce:
- 75 grams of Roquefort (sheep bleu cheese)
- 85 grams of fresh goat cheese
- ¼ of a bunch of parsley
Preheat oven to 220C (430F)
Empty butternut squash of its seeds. Peel and chop into like sized cubes (4-5cm). This is the most tedious part I promise! Cover with olive oil and sprinkle some water over the cubes. Bake for 30-45 minutes (depending on your oven). Check the squash occasionally and sprinkle some water if it gets too dry. The squash has to be very soft when finished (use the fork test). Remove from oven and let cool.
Once the butternut squash is at room temperature mash it up with a fork in a large bowl or put it through the food processor to obtain puree.
In a separate bowl beat the egg. Form a hole in the middle of the mashed butternut squash and pour the egg, coriander, salt and pepper. Mix and progressively add the flour. Now it should not form real dough, it should be kind of sticky like almost perfect pizza dough.
On a clean surface sprinkle a good amount of flour. Take a big spoonful of dough, roll in the flour. Then roll out the dough so that it looks like a long worm (should be about 1-2 cm in diameter). Cut out small rectangles from the rolled out dough and place on a plate. Repeat.
Heat a pan at high heat with a bit of olive oil. Remove from heat place gnocchi in the pan. Return to heat. Turn over after 30 seconds (they should brown slightly). Cook for 2-4 minutes until gnocchi is brown and crispy (add olive oil if needed). Repeat.
Finely chop garlic. Add to the cooked gnocchi and serve with the sauce immediately.
Finely chop parsley. In a saucepan at medium-high heat, add the parsley in a bit of olive oil and stir. After 1 minute, add the cheese and stir until it has melted. Serve immediately.