Creamy and sweet roasted Butternut Squash gnocchi with fresh rosemary, ground nutmeg, maple syrup, milk and topped with grated parmesan cheese. A quintessentially autumnal dish that is full of flavour, comforting and very satisfying.
Creamy and sweet roasted Butternut Squash gnocchi with fresh rosemary, ground nutmeg, maple syrup, milk and topped with grated parmesan cheese. A quintessentially autumnal dish that is full of flavour, comforting and very satisfying.
Yields4 Servings Prep Time5 minsCook Time30 minsTotal Time35 mins
1 medium butternut squash, peeled , deseeded & cut into 2cm cubes 2 tbsp butter 1 shallot, chopped 4 garlic cloves, finely sliced 2 rosemary sprigs 1 pinch of ground nutmeg 1 cup vegetable stock ½ cup milk 1 tbsp maple syrup 800 g gnocchi ⅓ cup parmesan cheese fresh parsley, chopped salt & pepper to taste
11. Heat the butter in a pan over medium heat, add the chopped shallot along with the two rosemary sprigs and cook for 10 minutes or so until the shallot is softened. Add the garlic and cook a further 1-2 minutes.
3. Add in the butternut squash and nutmeg; cook a further 10-15 minutes, tossing consistently. Add in the stock, bring to a boil, then lower the heat and cover. Simmer for 15 minutes until the butternut squash is soft.
4. Meanwhile Cook the gnocchi according to the package instructions, this should be no more than 3 minutes. Drain and reserve about 100ml of the gnocchi water.
5. Transfer the butternut squash to a blender and pour in the 1/2 cup of milk, the maple syrup and reserved gnocchi water, blend all together until completely smooth.
5. Cook the gnocchi according to the package instructions, this should be no more than 3 minutes. Add the sauce to the gnocchi; season with salt & pepper and serve with some parmesan cheese and freshly chopped parsley.
1. Heat the butter in a pan over medium heat, add the chopped shallot along with the two rosemary sprigs and cook for 10 minutes or so until the shallot is softened. Add the garlic and cook a further 1-2 minutes.
3. Add in the butternut squash and nutmeg; cook a further 10-15 minutes, tossing consistently. Add in the stock, bring to a boil, then lower the heat and cover. Simmer for 15 minutes until the butternut squash is soft.
4. Meanwhile Cook the gnocchi according to the package instructions, this should be no more than 3 minutes. Drain and reserve about 100ml of the gnocchi water.
5. Transfer the butternut squash to a blender and pour in the 1/2 cup of milk, the maple syrup and reserved gnocchi water, blend all together until completely smooth.
5. Cook the gnocchi according to the package instructions, this should be no more than 3 minutes. Add the sauce to the gnocchi; season with salt & pepper and serve with some parmesan cheese and freshly chopped parsley.
Ingredients
Directions
1. Heat the butter in a pan over medium heat, add the chopped shallot along with the two rosemary sprigs and cook for 10 minutes or so until the shallot is softened. Add the garlic and cook a further 1-2 minutes.
3. Add in the butternut squash and nutmeg; cook a further 10-15 minutes, tossing consistently. Add in the stock, bring to a boil, then lower the heat and cover. Simmer for 15 minutes until the butternut squash is soft.
4. Meanwhile Cook the gnocchi according to the package instructions, this should be no more than 3 minutes. Drain and reserve about 100ml of the gnocchi water.
5. Transfer the butternut squash to a blender and pour in the 1/2 cup of milk, the maple syrup and reserved gnocchi water, blend all together until completely smooth.
5. Cook the gnocchi according to the package instructions, this should be no more than 3 minutes. Add the sauce to the gnocchi; season with salt & pepper and serve with some parmesan cheese and freshly chopped parsley.