PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 600 gr Butternut or Buttercup squash puree
  • 100 g semolina or 00 flour
  • 1 egg
  • 30 g grated parmesan cheese
  • Nutmeg
  • Salt and pepper

PREPARATION:

  1. Preheat the oven to 350F.
  2. Cut the squash in half lengthwise and remove the seeds.
  3. Cut into large pieces.
  4. Line a baking sheet with parchment paper.
  5. Place squash pieces on top and cover with aluminum foil.
  6. Bake covered for about 15-20 minutes.
  7. Remove foil and continue cooking for 15-20 minutes.
  8. Be careful not to overcook the squash, it is ready when there is a slight resistance when you prick it with the tip of a knife.
  9. Remove the skin from the squash pieces.
  10. Using a potato masher, mash the pieces of squash (it is best to do this while the squash is still warm to facilitate the process).
  11. Wait for the puree to cool.
  12. Flour your work surface and put your squash puree on it.
  13. Add the flour and mix.
  14. Add the egg, nutmeg, grated parmesan, salt and pepper.
  15. Mix well.
  16. If the mixture is too soft, you can add a little flour. If you add too much flour the gnocchi will be hard. You can also add grated parmesan.
  17. Clean your work surface.
  18. Roll the dough into 3cm wide sticks.
  19. Put flour between your rolls to prevent them from sticking together.
  20. Using the scraper, cut the dough into pieces.
  21. Fill a pot with water, put on the stove and once boiling, salt the water.
  22. When it boils, pour in the gnocchi. They are ready when they rise to the surface.
  23. Using a slotted spoon, drain the gnocchi and serve with the butter and sage sauce.

BUTTER AND SAGE SAUCE 

 

  • Pieces of butter
  • Sage leaf
  1. Melt the butter pieces over low-medium heat.
  2. Once melted, add the sage leaves and continue cooking until you obtain a nutty butter.