By Alice Cottam, fourth year dental student
**Make the most of autumnal seasonal produce by indulging in homemade butternut squash gnocchi. The recipe contains few ingredients, so is the perfect main for a lavish dinner party on a budget. Turn this recipe gluten-free, by using gluten-free plain flour.
What you will need:
- 400g Squash
- 120g ricotta
- 1 egg
- 200g plain flour
- 50g Italian hard cheese
- 1 packet of fresh sage
- 200g of spinach
- 50g of butter
Image:Epigram food contributor/Alice Cottam
- Peel the butternut squash and dice into cubes, bring to boil for 20 mins with a dash of salt. Drain the water when the squash is soft.
- Use a fork to mash the squash until it is a similar texture to a puree and leave to dry out
- After some of texture of the puree has dried, begin to add the ricotta, Italian hard cheese, seasoning and the egg, stir gently until mixed
- Add the flour and stir gently until all has combined to make a dough
- Flour the surface and take a third of the mixture, roll into a long sausage and cut the dough to make the gnocchi shape
- Place the gnocchi that you have cut into boiling water, allowing it to cook for two minutes until the gnocchi floats to the top
- Whilst step 6 is happening, repeat step 5 until you run out of dough.
- Once all the dough has been boiled, melt the butter into a frying pain, tear the sage and place into the melted butter.
- Add the cooked gnocchi and allow it to fry, it’ll begin a golden colour when it has cooked (it will take 1-2 mins)
- Add the spinach and allow it to wilt under the heat of the pan
- Plate up your gnocchi and grate some Italian hard cheese on the top and spinkle a dash of pepper
Feature image: Epigram food contributor/Alice Cottam
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