Butternut Gnocchi with Wild Mushroom Sauce
MC Italian 40mins
4 Hot Vegetarian Vegetables
Herbs Alcohol Main Course Italy Europe
For the Gnocchi
1kg/2.2lb Butternut Squash
Salt and Pepper
225g/8oz Plain Flour plus extra
For the sauce
1 tbsp Olive Oil
300g/11oz Wild Mushrooms, cut into bite sized pieces
2 Garlic Cloves, Crushed
120ml/4fl.oz. White Wine
Salt and freshly
2 tbsp Freshly Chopped Parsley
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 ¾ 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/ ¾ “ 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. Set aside whilst you make the sauce
7. Heat the oil in a frying pan, add the mushrooms and sauté over a high heat
for 3- 5 minutes, turning from time to time.
8. Add the garlic
and cook for 1 minute then add the wine and cook over a high heat for about 2
9. Reduce the
heat, add the crème fraîche, salt and pepper and heat gently for 2-3 minutes.
10. Meanwhile, bring a wide pan of around 10cm/4” deep of salted water 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. It’s best to cook in batches so you don’t over crowd the pan
otherwise the pieces will stick together.
11. 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.
12. Place all the
cooked gnocchi in a large saucepan, add the mushroom sauce and parsley and heat
through for a couple of minutes. Serve immediately.
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