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PAge heAder.....
RECIPES
BUTTERNUT SQUASH GNOCCHI
Serves 4
INGREDIENTS
1 lg butternut squash
1 ¼ lb (600g) medium size russet potatoes
1 egg, lightly beaten
2 cups (260g) all purpose four, plus extra
for dusting
salt
METHOD
1. Preheat oven to 375˚F (190°C).
2. Clean, peel and cut the butternut squash
into 2" (5cm) pieces.
3. Place on a baking sheet and brush with
olive oil and roast for 25–30 minutes or
until tender. Remove from oven and set
aside.
4. While the squash is roasting peel
potatoes and cut into 1" (2.5cm) pieces.
Place potatoes into a large saucepan
and cover with cold water. Place lid on
pan and bring to a boil over a high heat.
Once boiling remove lid and cook for
about 20–25 minutes or until potatoes
are tender and a skewer can be inserted
easily. Drain potatoes well.
5. Place potatoes back into the dry
saucepan and gently shake the potatoes
in the saucepan over a low heat for
1–2 minutes to remove excess moisture.
Remove from heat and allow to cool for
5 minutes.
6. Assemble the motor body with the
mashing leg attachment set to the finest
setting; using speed 15 mash potatoes
and butternut squash together until
smooth. Do not over process as this will
cause the potatoes to be gluey.
7. Place butternut squash mixture onto a
clean flat work surface and make a well
in the center. Pour egg into the well and
add flour and salt. Knead mixture gently
together to form a soft dough.
8. Cut dough into 10 portions and roll into
a long thin logs 1" (2.5cm) in diameter.
Cut each log into ¾" (1.5cm) portions.
9. Bring a large pot of water to a boil; once
boiling add salt. Gently drop 20–25
gnocchi into the boiling water. Stir once;
when gnocchi rises to the top, scoop
out with a slotted spoon and place into
a large bowl. Repeat with remaining
gnocchi.
Serve gnocchi with brown butter sage sauce.