Ingredients

The following ingredients have 4 Servings
  • 11 oz acorn squash (approx 315g - 1/2 a medium squash peeled and deseeded weight, 16oz/450g before peeling)
  • 1 egg yolk
  • 1 ¼ cups all purpose flour (200g plain flour (or a little more as needed))
  • 1/2 tsp sage ((optional) 2 good size leaves, finely chopped)
  • 2 oz soft goats cheese (55g, 1/2 log, crumbled (optional))

Instruction

  • Peel and deseed the squash, cut into chunks then steam the squash until tender to knifepoint, around 10mins or so.
  • Mash the squash, removing any tough bit of the skin you might have missed, and allow to cool.
  • Add the remaining ingredients and mix until combined, mashing the cheese and squash as necessary so you don’t get lumps.
  • Lightly flour a work surface to roll out and rest gnocchi on until you are ready to cook.
  • With floured hands, roll out large spoonfuls of the dough into logs and cut off sections about 1/2-3/4in/2cm thick. Roll each chunk into a ball and place onto a floured surface or a plate if chilling to cook a bit later.
  • Bring a shallow, wide pan of water to the boil. Drop a few gnocchi into the boiling water at a time, being careful not to overcrowd the pan and keeping the water boiling.
  • Remove with a slotted spoon once the gnocchi rise to the top. If they don't rise after a couple minutes or some do but others don't, nudge them with a spoon as they may have stuck to the bottom.
  • Serve with browned butter, pesto or your choice of sauce and some parmesan on top.
  • Note - you can freeze uncooked gnocchi by laying out on a baking sheet, freezing then transferring to a freezer bag once frozen. Cook from frozen as you would normally, they'll just take an extra minute to float up.