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Butternut Gnocchi with Wild Mushroom Sauce  Veg HT  MC  Italian  40mins

Serves 4      Hot  Vegetarian Vegetables Herbs  Alcohol   Main Course    Italy  Europe  Eggless




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

180ml/6fl.oz Crème Fraîche

Salt and freshly ground pepper
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 minutes.


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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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


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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