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Butternut, Sage & Gorgonzola Gnocchi


Serves 6


250 g butternut, cubes

Extra virgin olive oil

15 fresh sage leaves

1 3/4 cup semolina, sifted

1 egg, beaten

1 tsp salt

100 g blue cheese, crumbled

50 g Parmesan, grated

100 g butter

Sea salt and black pepper, to taste



  1. Preheat the oven to 180 ° C. Place the butternut on a baking sheet and drizzle with olive oil until well coated. Sprinkle with sea salt. Roast until tender. Allow to cool. When cool enough, place butternut in a processor and blitz until smooth and creamy, add the egg and blitz again until a smooth butternut puree.
  2. Add the semolina and 1 tsp salt and very gently knead the dough. The dough should be moist but not too sticky. Allow the dough to rest for 30 minutes. Cut it into 8 pieces. Gently roll each piece of dough into a log, roughly the thickness of your thumb. Use a knife and cut pieces every 2cm. Dust with flour.
  3. If you have a gnocchi board use that to shape your gnocchi, otherwise make little dumplings and press up against a fork to make the indentations. Sprinkle with more flour. Rest in the fridge for 10 minutes.
  4. Now get a big pot of water boiling, add about a tablespoon of salt and cook the gnocchi in batches by dropping them into the boiling water. Drizzle a little olive oil in the boiling water to prevent them from sticking together.
  5. You will know when they are cooked because they will pop back up to the top. Remove them from the water with a slotted spoon about ten seconds after they’ve surfaced.
  6. Fry the gnocchi in butter together with the fresh sage leaves in until golden brown on the sides and the sage leaves until crispy. Serve them on a plate with Blue Cheese crumble, Parmesan, crispy sage and drizzle extra olive oil over the top. Add a few grindings of black pepper and sea salt if desired.
  7. *You can melt the gorgonzola if desired and serve it as a creamy sauce.

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