Butternut Squash and Sage Gnocchi

Ingredients

  • 300 g floury potatoes
  • 300 g of butternut
  • 4 tablespoon(s) of olive oil
  • 230 g of flour + a little for shaping the gnocchi
  • 1 teaspoon(s) of salt
  • 1 bunch of sage
  • 40 g crushed roasted hazelnuts

Preparation

  1. In a small saucepan, heat the oil for 5 minutes over low heat. Add three quarters of the sage leaves, turn off the heat and leave to infuse for 10 minutes. Then mix the oil with the leaves and set aside.

  2. Peel the potatoes and squash.

  3. Cut them into small cubes and cook them in a pan of boiling salted water for 20 minutes – remove the butternut cubes first if they are cooked. Drain, then pass through a vegetable mill to obtain a very smooth puree. Then add the flour and salt. Mix well – the dough should be thick enough to work with.

  4. On a floured work surface, roll the dough to form logs 1 cm in diameter, then cut 2 cm pieces.

  5. Bring a large volume of water to the boil. Cook the gnocchi for 3 minutes, then remove them using a slotted spoon.

  6. Then brown them in the pan for a few minutes in hot sage oil.

  7. Add the crushed hazelnuts and a few sage leaves. Salt, pepper and serve.

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