Gnocchi squash

Gnocchi squash

Suggested material offered in store

Ingredients

600 gr Butternut or Buttercup puree

100 g semolina or 00 flour

1 egg

30 g grated parmesan cheese

Nutmeg

Salt and pepper


Preparation

Preheat the oven to 350F.
Cut the squash in half lengthwise and remove the seeds.
Cut into large pieces
Line a baking sheet with parchment paper.
Place squash pieces on top and cover with aluminum foil
Bake covered for about 15-20 minutes.
Remove foil and continue cooking for 15-20 minutes
Be careful not to overcook the squash, it is ready when there is a slight resistance when you prick it with the tip of a knife.
Remove the skin from the squash pieces.
Using a potato masher, mash the pieces of squash (it is best to do this while the squash is still warm to facilitate the process).
Wait for the puree to cool.
Flour your work surface and put your squash puree on it.
Add the flour and mix
Add the egg, nutmeg, grated parmesan, salt and pepper
Mix well
If the mixture is too soft, you can add a little flour. If you add too much flour the gnocchi will be hard. You can also add grated parmesan.
Clean your work surface
Roll the dough into 3cm wide sticks
Put flour between your rolls to prevent them from sticking together
Using the scraper, cut the dough into pieces
Fill a pot with water, put on the stove and once boiling, salt the water.
When it boils, pour in the gnocchi. They are ready when they rise to the surface.)
Using a slotted spoon, drain the gnocchi and serve with the butter and sage sauce.
 
BUTTER AND SAGE SAUCE
 
Pieces of butter
Sage leaf
 
Melt the butter pieces over low-medium heat.
 
Once melted, add the sage leaves and continue cooking until you obtain a nutty butter.

Yield

4 servings.


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