Butternut Squash Gnocchi
(Published: )
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Cooking Time |
Servings |
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4 people |
Ingredients:
- 1 lb butternut squash
- 1 egg
- 150 g fresh grated parmesan cheese
- 2 tbsp olive oil
- 1/2 tsp dried sage
- 2/3 cup whole wheat flour
- 1/4 cup butter
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Directions:
Deseed squash, scoop out flesh, dice and cook in salted water until soft. Drain for 5 minutes.
Puree, seasin with salt and pepper. Add egg, flour and 1/3 of cheese and stir until it forms a solid ball. Add more flour if necessary.
Make a long 1/4 inch diameter roll out of mixtureCut roll into 3/4 inch thick pieces, press gently with the back of a fork.
Bring a large sauce pan of water to a boil. Add oil and gnocchi. Boil for 8 minutes.
Toss with butter, sage and remaining cheese.
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