Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To roast the squash
Gnocchi mixture
To cook the gnocchi
Sage butter
How it's done
To roast the squash
Cut the squash (with the skin on) into approx. 3 cm slices. In a large bowl, mix the squash with the oil and salt, transfer to a baking tray lined with baking paper. Roast for approx. 30 mins. in the centre of an oven preheated to 200°C. Pass the squash (with the skin on) through a food mill while still hot (yields approx. 400 g), leave the squash puree to cool.
Gnocchi mixture
Add the flour, parmesan and egg yolk to the squash puree, season and mix quickly to form a smooth dough.
To shape the gnocchi
On a lightly floured surface, shape the gnocchi mixture into rolls (each approx. 1.5 cm in diameter), cut the rolls into pieces approx. 1 cm long.
Using your thumb, roll them over the prongs of a fork to create a pattern. Place the gnocchi on a floured tea towel or plate.
To cook the gnocchi
Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon and drain.
Sage butter
Heat the butter in a non-stick frying pan, add the gnocchi and sage, fry for approx. 5 mins. Plate up the gnocchi, serve with parmesan.
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