‘Creamy’ butternut squash gnocchi


( Serves 4)

Cooking Time: 45



  • Butternut squash 450 grams/ml
  • Potatoes 300 grams/ml
  • Plain flour 50 grams/ml
  • Garlic 6 grams/ml
  • Stock 250 grams/ml
  • Olive oil 10 grams/ml
  • Rosemary, herb 5 grams/ml
  • Sage, herb 10 grams/ml
  • Parmesan 20 grams/ml



  1. Cook potatoes in a large pan of boiling salted water for 20-25 minutes until tender.
  2. Drain and leave until cool, then slip off the skins.
  3. Mash the potatoes using a ricer or masher on to a large board.
  4. Sprinkle over the flour season well with sea salt, then scrunch and push the mixture together with clean hands. You may need to add more flour if the mixture feels a little dry.
  5. Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
  6. Slice into 3cm lengths. Cover with a teatowel until the sauce is ready.
  1. Peel, deseed and dice the butternut squash.
  2. Chop up garlic and rosemary and cook gently in olive oil in a heavy bottomed pan over low heat for 1 minute.
  3. Add the butternut squash, stock, bring to a boil, then lower the heat and cover with a lid. Simmer for 20 minutes until butternut squash is tender.
  4. When the butternut squash is cooked transfer the chunky sauce into a food processor and bled until smooth and silky, then return it to the pan. Taste the sauce and stir in grated parmesan cheese, seasoning if necessary.
  5. Fry sage leaves in olive oil until crispy, drain on kitchen paper.
  6. Cook the gnocchi in boiling salted water. When it floats to the surface, transfer into the butternut squash sauce and toss with olive oil until sauce is creamy.

Extra Notes

Butternut squash is a perennial root and therefore available year round. For optimum flavour it will be at its best from early autumn through winter.

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