Gnocchis à la courge butternut

Ingrédients

• Butternut squash: 1
• Olive oil: 1 tbsp
• Salt: to taste
• Eggs: 2. whisked
• All purpose flour: 570g
• Parmesan cheese: 40g
• Butter: 4 tbsp
• Garlic cloves: 1. minced
• Fresh sage: 7 leaves. chopped

Préparation

1. 1

   Preheat the oven to 200°C. Slice the top off the butternut squash and cut it in half lengthwise. Remove the seeds. Place the halves cut side up on a baking sheet. Brush with olive oil and season with salt. Roast for 1 hour. Remove from the oven and let cool.

2. 2

   Scoop the flesh from the butternut squash and blend in a food processor until smooth. Transfer to a bowl with a stand mixer and a dough hook (or mix in a large bowl by hand).

3. 3

   Add the whisked eggs and a pinch of salt. Add the all-purpose flour half at a time. Knead until the dough pulls away from the bowl. Add the Parmesan cheese and knead until fully combined. Transfer the dough to a floured surface and knead until all comes together. If you find the dough is sticky,add more flour to the surface.

4. 4

   Roll the dough into a long rope and cut into 2.5 cm sections. Cover until ready to boil.

5. 5

   Melt the butter in a skillet over medium heat and add the minced garlic clove and chopped sage leaves. Cook for 2 minutes until fragrant and set aside.

6. 6

   Bring a saucepan of water to a boil and add a handful of the gnocchi at a time. Cook until the gnocchi floats to the top. Use a slotted spoon to transfer to the sauce. Cook the remaining gnocchi until all done.

7. 7

   Toss to coat the gnocchi and season to taste. Sprinkle the remaining Parmesan over the top to serve.