Kabocha squash gnocchi

Another experiment with squash that has turned out to be delicious. I love gnocchi as it reminds me of potato dumplings we eat in Slovakia. They are not as difficult to make as I always imagined they would be and once you get the basic, you can experiment with adding flavours. These ones still contain enough of boiled potatoes.  Add flour gently, just until it combines, do not over mix, otherwise they will be heavy. There is no need for egg but do make sure you season the mix properly. Roll the dough into long thin sausage and cut into 2cm pieces. Cook in boiling water. They will float to the top once they are ready as most pasta does.

Once cooked I fried them in butter a little on each side so they are nice and crispy on the outside. I have serve my gnocchi with feta cheese and roasted beetroot and it complimented it very nicely. But they taste lovely with melted butter and truffles, sage or soft goats cheese.

Here is how to make the Gnocchi:

You will need

250g potatoes, Maris Piper or similar type

300g peeled dry squash

2-3 tbsp olive oil

1/2 tsp grated nutmeg

160-200g plain flour

3 tbsp. grated parmesan

butter

Preheat the oven to 180C. Boiled the potatoes in salty water  until they are completely cooked through. Drain then dry thoroughly. Put the squash, skin removed, in a roasting tray, drizzle with olive oil, grate the nutmeg and season with salt and pepper. Cook in the oven for about 20 mins or until tender. Let it cool.

Push the potato and squash through a ricer, wonderful device for mashing potatoes very fine. Do it directly onto a floured work surface. Then sieve the flour and parmesan, then lightly combine the dough. Don't add all the flour in at once. I add gradually to make sure I did not add too much. Remember not to mix too much. Just until the dough is smooth. It can be a bit sticky, just use enough flour on the work surface. Cut the dough into 4 pieces. Roll each into a sausage, about 2cm wide, then cut into small Gnocchi.

Boil some salted water, drop the Gnocchi and cook for about three minutes, until they rise to the top. Drain and keep in ovenproof dish with a touch of oil or butter so they don't stick together.

Once they are all cook, melt some butter in a pan and fry a portion until golden and crispy.

Top with anything that takes your fancy.

Bon Apetite