You will love these butternut squash gnocchi ideal for light lunch or dinner. They are a true fall comfort food that are so easy to make.
For our squash gnocchi you will need 1 medium-sized butternut squash. Cut it half lengthwise then scoop the seeds and place it on a baking tray, cut sides up. Brush with some olive oil and bake in the oven until soft and tender. Cool slightly then scoop out the flesh and place in a bowl. Using a potato masher or just a fork smash it until smooth. Place in a saucepan and stir over a medium heat until reduced to dense mass that comes away from the sides of pan - for about 5 minutes. Leave to cool.
USEFUL TIP: From 800g weight butternut squash you will get around 250g mash which is enough for our gnocchi.
Once you have ready your butternut squash mash, making gnocchi is a breeze. Place the mash into a large bowl, season with nutmeg, salt and pepper and stir in the flour. Knead gently until all flour is incorporated and you have soft dough.
Now it's time to shape gnocchi. For rolling gnocchi you will need dusted work surface and dough scraper. Divide the dough into 3 pieces and roll each piece into a log 1cm thick. Using a dough scraper cut small pillows - 2cm long. Roll gnocchi against a gnocchi board or a back of the fork. Arrange gnocchi on a lightly floured lined baking tray and let them dry for 1 hour.
The key to light and fluffy gnocchi is to take out as much as moisture possible from the mash and incorporating as little flour in the dough as possible. The dough should be soft and slightly sticky but you should be able to shape gnocchi. The trick is to keep work surface and gnocchi dusted with flour.
Once gnocchi are prepared, they are quickly cooked in a large amount of water. They can be served in a variety of ways. We love them saute in butter and fresh rosemary sauce (swap rosemary for sage or your favourite herb). Simple and delicious meal!
If you don't want to cook them immediately, you can freeze them. Just arrange gnocchi on baking tray and place in the freezer then transfer to a freezer bag. When you want to cook them, don't thaw, just boil frozen until the gnocchi comes to the surface.