So soft and stretchy with wonderful charred bubbles. You can choose to drench it in…
BUTTERNUT & SAGE GNOCCHI
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- *You can melt the gorgonzola if desired and serve it as a creamy sauce.