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Creamy Butternut Squash Gnocchi
Ingredients
- Butternut Squash Gnocchi
- 1 butternut squash approximately 600 g
- 1 tbsp olive oil
- Salt to taste
- 1/2 tsp coriander ground
- 1 tsp freshly grated nutmeg
- 20 g Parmesan grated
- 100 g plain gluten-free flour plus extra for dusting
- 1 egg yolk
- Creamy Mushroom & Spinach Sauce
- 300 g mushrooms halved and sliced
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 1 red onion finely chopped
- 2 cloves garlic minced
- 100 ml cooking cream
- 100 g spinach leaves roughly chopped
- 30 g Parmesan grated
- 240 ml reserved gnocchi cooking water as needed
- 1/2 tsp nutmeg ground
- parsley chopped, for garnish; fresh; optional
- Parmesan for garnish; grated; optional
Directions
- Preheat the oven to 200°C. Cut the butternut squash in half lengthwise and remove the seeds. Lightly score the flesh in a criss-cross pattern to release excess moisture during roasting. Drizzle with olive oil and season with salt and ground coriander.
- Place the squash halves in the air fryer, cut side down, and cook at 200°C for approximately 40 minutes, or until tender. Alternatively, roast in a preheated oven at 200°C for 40–50 minutes.
- Allow the squash to cool slightly, then scoop out the flesh. Weigh 325 g of roasted squash and blend until completely smooth. The amount of flour needed may vary depending on the moisture content of the squash.
- Transfer the squash purée to a clean work surface and flatten into an even layer. Sprinkle with nutmeg and Parmesan, then sift the flour over the top. Make a small well in the centre and add the egg yolk.
- Using a dough scraper, gently cut through the mixture and fold it over itself until the ingredients come together into a soft dough. Avoid kneading too much, as this can make the gnocchi tough. The dough should be tender and slightly tacky.
- Divide the dough into four equal portions. Cover with a clean kitchen towel to prevent drying.
- On a lightly floured surface, gently roll each portion into a rope approximately 2 cm thick. Cut into pieces about 2 cm long. Roll each piece into a small, smooth ball.
- Arrange the gnocchi on a parchment-lined tray lightly dusted with flour. To create pumpkin shapes, use a toothpick to gently press evenly spaced vertical lines around each ball. Make a small indentation in the top and insert a piece of parsley stem. Alternatively, simply press a small indentation into each ball.
- Place the tray in the freezer for at least 15 minutes to help the gnocchi hold their shape during cooking.
- Bring a large pot of generously salted water to a boil. Carefully add the chilled gnocchi and stir gently to prevent sticking. Cook until they float to the surface.
- Using a slotted spoon, transfer the cooked gnocchi to a plate in a single layer. Reserve approximately 240 ml of the cooking water for the sauce.
- Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the mushrooms, season with salt and pepper, and cook until softened and golden brown, stirring occasionally.
- Add the finely chopped red onion and cook for approximately 2 minutes, until softened. Stir in the garlic and cook for another 2 minutes, until fragrant.
- Add the chopped spinach and cook until wilted. Pour in the cooking cream, followed by 120 ml of the reserved gnocchi water, Parmesan and nutmeg.
- Stir until combined, then simmer gently for a few minutes until the sauce thickens slightly. If needed, gradually add more reserved cooking water until you reach your desired consistency. Taste and adjust the seasoning.
- Carefully add the cooked butternut squash gnocchi to the creamy mushroom and spinach sauce. Gently toss to coat without damaging their shape.
- Serve immediately, garnished with freshly chopped parsley and extra grated Parmesan, if desired.
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