For the Gnocchi
1 medium butternut squash, deseeded, cut into quarters and roasted.
2 garlic cloves
2 tbsp of olive oil
Sea salt and freshly grounded pepper to taste
1 large egg yolk
120 of Isabel’s Cassava flour
100g grated parmesan
For the Sage Butter Sauce
150g slightly salted butter
3-4 sage leaves
To garnish
Chopped pancetta crispy (optional)
Parmesan shaves
Rocket leaves
Directions
Heat oven to 180˚C fan .
- Place the butternut squash into a roasting tray. Then rub it with the garlic, olive oil and season. Roast for 40 mins until soft. Leave to cool slightly.
- When the squash has cooled down enough to handle, remove the flesh and pass it through a fine sieve or put through a potato masher. Place into a clean pan and cook on a low heat for a further 30-40 minutes, until the mixture reduces, becomes denser with very little moisture.
- Place the butternut squash purée into a bowl, then season with the salt and pepper. Mix in the egg yolk, flour and the parmesan. Knead well until you a soft pliable dough, if the dough feels too wet, add a little more flour until the dough is the right consistency.
- Divide the dough, sprinkle a bit of Cassava flour on the surface, then roll the dough into a long baton about the thickness of your thumb. Cut the baton into little pillows about 3cm long, then press each one gently with the back of a fork. Repeat process with the remaining dough.
- Bring a large pan of water to the boil, then drop in the gnocchi in batches. Cook until they float, giving them a minute more before scooping out and place them in a serving tray. When all the gnocchi are cooked and drained well, set it aside and make the butter sauce.
- Fry the pancetta until golden and set aside.
- Melt the butter in a large pan until sizzling, then throw in the sage leaves and let sizzle for one minute before throwing in the gnocchi and tossing through.
- To serve, scatter the crispy pancetta, parmesan shaves and rocket leaves on top of the gnocchi, then serve and enjoy immediately.
