Squash Gnocchi

It seemed to have been a good year for squashes in the allotments, and this recipe is surprisingly easy to make with a few simple ingredients. This gnocchi is great with a tomato sauce, a pesto, creamy mushroom sauce or just some melted butter and a sprinkling of sage. A lovely, comforting dish for the cold days. It can also be made ahead of time, and reheated. Give it a try!
Ingredients (serves 4)

  • 350g peeled squash (butternut, uchiki kuri or Turks turban or similar)
  • 225g pealed potatoes
  • 1 egg yolk from a happy, free range hen
  • 125g plain, white flour
  • salt and pepper

Method

  1. Cut the potatoes and squash into pieces, about 2.5cm cubes, and steam over simmering water for about 10-15 mins until just cooked and softening.
  2. Mash the potato and squash. 
  3. Put the mash in a bowl with the egg yolk, flour, 1/2 tsp salt and some pepper. Mix it all together to form a sticky dough. 
  4. Spoon the gnocchi into a piping bag with a large nozzle.
  5. Bring a large pan of lightly salted water to the boil. You will need to cook the gnocchi in batches.
  6. Pipe short lengths of gnocchi (about 3cm) directly above water, using a sharp knife or kitchen scissors to snip the pieces off into the water.
  7. Simmer the pieces in water for about 1.5mins until the gnocchi rise to the surface.
  8. Remove with a slotted spoon and put in a bowl or dish. Carry on with the batches until all are cooked.
  9. Add to your chosen sauce or melted butter, or store some in the fridge for reheating