Recipe by mortar&pestle
Recipe by chef Michael Forde adapted for family dinners
Top Review by discriminating tastes...
Oh my, this was delicious. Very gourmet! I halved the recipe for DH and I. This was a weeknight meal so we used pre-made gnocchi which took 3 minutes to cook! I peeled the squash uncooked with a tomato peeler and cut into small chunks about the size of the gnocchi. I tossed the squash in with a little bit of melted butter, salt and pepper then roasted until soft for about 15 min. Since the gnocchi took no time to cook, I added the squash to the pan after frying the gnocchi along with the remaining ingredients. Only thing I added was shallots (sauted in oil before adding everything else). We paired with roasted rack of lamb which was just heavenly. DH does not like nuts in his food and he even liked and ate it. All the flavors come together very well. I wasn't sure about the goat cheese so I would suggest letting people taste a bite with all the ingredients first to see if they like it because it was certainly still delicious without the goat cheese and nuts. We happened to like the recipe with all the ingredients. Just leave the cheese and nuts to the side until guests confirm they like the blend.
- 1⁄2 butternut squash
- 10 walnuts
- 1 tablespoon brown sugar
- 150 g goat cheese, Woodside preferably
- 10 leaves sage
- 2 tablespoons butter
- 50 ml lemon juice
- 2 tablespoons olive oil
- 1 1⁄4 kg potatoes, royal blue
- 200 g plain flour
- 1 egg
- 1 teaspoon nutmeg
- 1 teaspoon salt
Directions See How It's Made
- Preheat oven to 200C and place butternut sqaush on a oven tray and roast until softened.
- In hot frypan add walnuts and brown sugar until sugar disolves and walnuts caramelise. Set aside.
- Cook potatoes, skin on in salted water until just cooked through. Drain and peel then mash (or use a mouli/spaetzle maker).
- Weigh out 1kg of the cooked potatoes into a bowl (or on the bench) .
- and make a well in the centre.
- Mix in flour, egg, nutmeg and salt. Mix gently until combined, do not over knead.
- Divide the mix into 4 and roll each quarter into a long thin sausage. Cut a roll into 1cm pieces, pressing each with a fork to make indentations. Repeat for other 3 rolls.
- Cook in batches in boiling water until the gnocchi rises to the top. Drain and place in fridge for later.
- Spoon roasted squash from skin and break into pieces. Heath olive oil in frypan, Add gnocchi and panfry on medium heat until golden brown, add squash, walnuts, butter and sage and continue to fry until butter has browned.
- Deglaze with the lemon juice to cut butter. Serve on a hot plate and dollop goats cheese over the gnocchi.