Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Butternut Gnocchi  Veg  HT CD MC ACC  Italian  40mins

Serves 4 as a main course or 8 as a side dish (accompaniment)    Hot Cold  Vegetarian  Vegetables  Herbs Main Course  Accompaniment   Dairy Free  Eggless  Italy  Europe


Ingredients
1kg/2.2lb Butternut Squash
Salt and Pepper
225g/8oz Plain Flour plus extra

Instructions

1. Cook the squash until completely tender. This can be done by baking, steaming or cooking in the microwave. Whichever method you choose, the flesh should be as dry as possible once cooked.

2. Once cooked, mash the squash with a fork or potato masher until smooth or pass through a ricer. Do not beat the mixture or add any milk or butter.

3. Whilst still warm, place the flesh in a large mixing bowl season with salt and pepper then add of the flour and start mixing together with a knife.

4. Using your fingertips, continue adding more flour until the dough is no longer sticky. You may have to add less flour or more flour, depending on the wetness of your squash mixture but do not knead or overwork the dough.

5. Once you have a non-sticky dough, divide the mixture into 4 or more portions. Working 1 portion at a time, transfer the dough to a well floured work surface and roll into a sausage shape, no thicker than 2cm/ in diameter then cut the sausage into pieces no longer than 2.5cm/1.

6. Lightly dust all the pieces with flour then make ridges in each piece with the tines on the back of a fork. Roll the dough off, lightly fold in half of roll and set aside on a lightly floured flat tray or plate. Repeat with all the pieces before moving on to the next portion, making sure you keep the formed gnocchi separate once they have been formed.

7. Once all the dough has been shaped into gnocchi, cook as soon as possible. Alternatively, you can freeze the gnocchi at this stage by placing them in a single layer on a flat tray, freeze for an hour or until hardened, then transfer to polythene bags.

8. To cook - bring a wide pan of around 10cm/4 deep of salted water or stock to the boil. Whilst the water is still at a rolling boil, add the gnocchi stir gently a couple of times then leave to cook for a few minutes or until they rise to the surface. Its best to cook in batches so you dont over crowd the pan otherwise the pieces will stick together.

9. Once cooked, drain with a slotted spoon and transfer to a warm dish before cooking the rest of the gnocchi. Make sure you bring the cooking liquid back to a rolling boil before adding the next batch.

Serve hot with melted butter, grated cheese or a sauce of your choice or allow to cool at room temperature, dress with a little olive oil and refrigerate until ready to serve. Can be used as cold pasta in salads etc.
 

More Gnocchi Recipes  |    More Vegetarian  Recipes  |  What's in Season 

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

 Follow us 

Share 

Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright 2000 to date [Recipes4us] All rights reserved.

 Some Photos www.fotolia.co.uk