How To: Homemade Gnocchi

Potatoes, more than just a bit on the side…

It’s funny isn’t it, how we slip into certain cooking habits- using certain ingredients for certain things and keeping them for just that? If you’re wondering who, or what, I’m talking about- it’s the original superfood, the potato. Yup, I’m calling it that. With zero fat, gluten or salt (and being naturally healthy and nutritious) it got there before the trendy avocado, acai bowl and what have you- but somehow gets left for mash, chips and lots of more traditional dishes, right?

So, I present to you a new way with your spuds- a super easy homemade gnocchi in a browned butter, sage and butternut squash sauce- which is not only bloody impressive when you’re hosting for pals (honestly, as soon as you say it’s made by hand you’ll have them at hello) but uses only a handful of ingredients (including a few ‘tatos I know you’ll have lying around too)! With a bit of pre-prep this recipe takes just over half an hour, and can so easily be switched up with different sauces during the week for something a little quicker (this is delicious with a tomato passata and mozzarella too)!

You will need (serves 2):
– 4 medium potatoes
– 1 egg yolk
– 150g ’00’ pasta flour
– Pinch of salt
– 1/2 butternut squash
– 1 tbs salted butter
– 2 handfuls fresh sage
– 1/2 onion
– 1 clove garlic (or garlic oil to roast the squash in)
– Parmesan to serve

1. Peel and chop your potatoes, and then boil them for 20 minutes on a medium heat until soft and ready to mash. Whilst they’re boiling, cut and cube your squash before popping it into a preheated oven (200 degrees fan heated) for 20 minutes, before taking out and leaving to cool.

2. Now, time to prepare the gnocchi! Once your potatoes are boiled, leave them to cool for a bit (you don’t want the egg to scramble when it comes to mixing them), and use either a masher or ricer (I hugely recommend a ricer if you have one) to mash your potato.

3. Put your potato on to a board, or floured surface and make a well in the middle. Add in your egg yolk, salt and flour- before gradually mixing it together- being careful to not overwork it- but making sure everything is combined and comes together to form a dough.

4. Knead your dough for several minutes, before rolling out and cutting into 2cm cubes, before dusting again with flour and leaving to one side while you prepare your sauce.

5. Add your butter and sage into a pan and cook for several minutes on a medium heat until your butter browns and gets a nutty scent (without burning, of course)! In the meantime, boil some water in a saucepan and cook your gnocchi in the bubbling water until it rises to the surface (which should only take a few minutes max). Add in your garlic and onion into the butter pan and cook for a further 5 minutes, adding in your gnocchi at the last minute to blend it all in.

6. Finally, serve with parmesan and enjoy!

More delicious potato recipes can be found here and this recipe is part of a collaboration with ‘Potatoes: More Than A Bit On The Side’- but love of spuds and creating recipes all my own

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