Butternut squash gnocchi with butter and cheese
Soft, slightly sweet gnocchi made with roasted butternut squash, served with melted butter, grated cheese and a few sage leaves if you like. Also made with sweet potato, and served with cream or tomato sauce.
- 1 h 45Time
- 45 minHands-on
- 4Portions
- ≈ $ 2.250per portion
- 550kcal per portion
Ingredients for 4 portions
- 1.2 kgPumpkin, butternut squash, deseeded, in large pieces
- 1Egg
- 50 gGrated cheese, for the dough
- to tasteNutmeg
- to tasteSalt
- 300 gPlain flour
- 60 gButter
- 12 leavesSage (optional)
- 50 gGrated cheese, to serve
- to tasteBlack pepper
Method
- Heat the oven to 200 °C. Lay the squash pieces skin side down on a lined baking tray.
- Roast for about 45 minutes, until completely soft.
- Scoop the flesh from the skin and mash until smooth.
- Leave the mash to cool for about 15 minutes.
- Mix in the egg, cheese, nutmeg and salt. Work in the flour a little at a time until you have a soft dough that barely sticks; don't add more than you need, or the gnocchi will be heavy.
- Divide the dough and roll it into 2 cm thick ropes on a floured worktop, then cut into 2 cm pieces. Meanwhile, bring a large pan of salted water to the boil.
- Cook the gnocchi in batches. When they float to the surface, give them 1 more minute and lift them out with a slotted spoon onto a warm dish.
- Melt the butter with the sage leaves in a frying pan until foaming. Pour over the gnocchi, sprinkle with the cheese and black pepper and serve.
The cost is estimated from average prices in Argentina (INDEC, Precios al consumidor de una selección de alimentos, bebidas y otros artículos: Gran Buenos Aires (GBA; INDEC publishes no national average). Brought forward with the GBA food CPI (IPC, Alimentos y bebidas no alcohólicas)., 2026-08).
