This was a really lovely easy recipe to make! I’ve adapted it from Daniel Ottolenghi’srecipe for gnocchi in today’s guardian, using what I had at home to make the sauce plus my love of sage with butternut is no secret!
I have a lot of butternut at the moment. And i mean a lot! I‘ve been cooking it in roasts and stews and
salads, and still they keep on piling up. I get at least 1 with every veggie delivery! I was looking for something new to make, and I’ve
been thinking about gnocchi so when the recipe came up today, I thought, why
not?
This recipe can be easily multiplied. You can also make the gnocchi in batches
ahead of time – simply freeze on the tray after shaping into individual
gnocchi, then place in freezer bags in whatever size portion you want). I’m definitely going to make a couple of
night’s worth of portions, this recipe is easy enough as it is, but to have the
veggies roasted and the gnocchi prepared beforehand means dinner could be on
the table on a weeknight in the time it takes to make the burnt butter sauce! J These little pillows of happiness are softer
and definitely tastier than ready-made ones you get at the shops – and as an
added bonus, you feel like a total “nonna” making these and pushing each one
down on a fork! I look forward to making
these with my nieces, they will love it!
Butternut squash gnocchi
with roast garlic, burnt butter and crispy sage
