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Prep 45 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
Butternut Squash Sauce
  • 1 medium butternut squash (de-seeded, cut into large chunks)
  • 4 twigs fresh thyme
  • 2 Heaped teaspoon oregano
  • 4 tbsps of the oil
  • 2 tbsps non dairy milk (optional)
  • ¾ cup water
  • 1 birdseye chilli (chopped)
  • ½ medium onion (chopped)
  • 1 shallot (sliced)
  • 4 garlic cloves (sliced)
  • 5 tbsps olive oil
  • salt to taste
  • 1 tbsp pine nuts (lightly toasted)
Gnocchi
  • 2 purple potatoes (medium, peeled, chopped into chunks)
  • 1 tsp salt
  • 1 cup flour (and a not more for flouring the surface)
Homemade Purple Potato Gnocchi with a Butternut Squash Sauce Homemade Purple Potato Gnocchi with a Butternut Squash Sauce
Homemade Purple Potato Gnocchi with a Butternut Squash Sauce

Sauce 

  1. Start by preheating the oven to 200℃, place the butternut squash into a baking dish, drizzle with olive oil, some salt. Bake for 40 -50 minutes, or until the meat has softened. Add the thyme half way through 
  2. Scoop the meat out and give it a quick blitz in the food processor with a touch more salt. Leave to one side
  3. In a large pan, add some olive oil and fry the chilli, onions and some salt. Fry until the onions have softened, add the garlic and the oregano and pull off the little thyme leaves off their sprigs. Fry for a few more minutes
  4. Add the blitzed butternut squash, stir and add the milk and more olive oil 
  5. Stir in the sun-dried tomatoes and its oil, stirring and cooking for a few minutes 
  6. Add the water, more salt and stir. Turn the heat up and cook for a further few minutes then turn off the heat 
  7. Prep the gnocchi once the sauce is cooked by brining a large pot of salted water to boil. Add the gnocchi, gently stir a few times to prevent sticking. Boil until the float to the top, and take them out after another 30 seconds
  8. Turn the heat on the sauce to warm and carefully stir the cooked gnocchi into the sauce, ensuring every piece is lightly covered, top with the lightly toasted pine nuts 


Gnocchi 

  1. Whilst the squash is cooking, boil the potatoes in salty water. Once cooked and softened, drain and place into a large mixing bowl. Leave to cool slightly for 10 minutes
  2. Add a touch of salt, using a fork mash until smooth. Slowly add the flour in thirds. Fold in and combine
  3. Add the rest of the flour, then start to knead lightly with your hands until well combined and a large potato dough ball is formed 

4. To make the gnocchi, lightly flour a large surface area. Break off large chunks of the dough, form into a ball and start to roll out long cylinders, around 0.75 cm wide. Using the back

of a fork, lightly press one side of the gnocchi 

5. Slice them across into 0.75 cm pieces. Set aside on a slightly floured plate and repeat with the remaining dough




Homemade Purple Potato Gnocchi with a Butternut Squash Sauce
favorite
print
rate
Prep 45 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
Butternut Squash Sauce
  • 1 medium butternut squash (de-seeded, cut into large chunks)
  • 4 twigs fresh thyme
  • 2 Heaped teaspoon oregano
  • 4 tbsps of the oil
  • 2 tbsps non dairy milk (optional)
  • ¾ cup water
  • 1 birdseye chilli (chopped)
  • ½ medium onion (chopped)
  • 1 shallot (sliced)
  • 4 garlic cloves (sliced)
  • 5 tbsps olive oil
  • salt to taste
  • 1 tbsp pine nuts (lightly toasted)
Gnocchi
  • 2 purple potatoes (medium, peeled, chopped into chunks)
  • 1 tsp salt
  • 1 cup flour (and a not more for flouring the surface)

Sauce 

  1. Start by preheating the oven to 200℃, place the butternut squash into a baking dish, drizzle with olive oil, some salt. Bake for 40 -50 minutes, or until the meat has softened. Add the thyme half way through 
  2. Scoop the meat out and give it a quick blitz in the food processor with a touch more salt. Leave to one side
  3. In a large pan, add some olive oil and fry the chilli, onions and some salt. Fry until the onions have softened, add the garlic and the oregano and pull off the little thyme leaves off their sprigs. Fry for a few more minutes
  4. Add the blitzed butternut squash, stir and add the milk and more olive oil 
  5. Stir in the sun-dried tomatoes and its oil, stirring and cooking for a few minutes 
  6. Add the water, more salt and stir. Turn the heat up and cook for a further few minutes then turn off the heat 
  7. Prep the gnocchi once the sauce is cooked by brining a large pot of salted water to boil. Add the gnocchi, gently stir a few times to prevent sticking. Boil until the float to the top, and take them out after another 30 seconds
  8. Turn the heat on the sauce to warm and carefully stir the cooked gnocchi into the sauce, ensuring every piece is lightly covered, top with the lightly toasted pine nuts 


Gnocchi 

  1. Whilst the squash is cooking, boil the potatoes in salty water. Once cooked and softened, drain and place into a large mixing bowl. Leave to cool slightly for 10 minutes
  2. Add a touch of salt, using a fork mash until smooth. Slowly add the flour in thirds. Fold in and combine
  3. Add the rest of the flour, then start to knead lightly with your hands until well combined and a large potato dough ball is formed 

4. To make the gnocchi, lightly flour a large surface area. Break off large chunks of the dough, form into a ball and start to roll out long cylinders, around 0.75 cm wide. Using the back

of a fork, lightly press one side of the gnocchi 

5. Slice them across into 0.75 cm pieces. Set aside on a slightly floured plate and repeat with the remaining dough