Homemade gnocchi di zucca
(butternut squash dumplings): This is a dose for 2
persons, and it is an adaptation of an Italian recipe using
butternut squash (more common in the UK).
Peel and cut into cubes (around 3x3 cm approx.) a
butternut squash.
Place the cubes in a tray (ideally using baking
paper) and place in the oven at 180 C.
Cook for 35 minutes (until tender), then remove from
the oven and place the cubes in a large bowl.
Smash the cubes using a fork, then add 3 or 4 spoons
of flour (you should change this following your tastes).
Fill a large pan with water and bring it to
boil. Using two teaspons, take a the squash+flour mix and
throw into the boiling water (try to make uniform bites).
When the bites come floating to the surface of the
water, remove from the water using a drainer. Drain well.
In the meanwhile, place a couple of spoons of butter
with sage on low heath.
When you are done with the squash+flour, prepare the
dishes and pour over the melted butter with sage, sprinkle
with Parmesan cheese and serve. It should look similar to
this:
Homemade gnocchi di zucca (butternut squash dumplings): This is a dose for 2 persons, and it is an adaptation of an Italian recipe using butternut squash (more common in the UK).
Peel and cut into cubes (around 3x3 cm approx.) a butternut squash.
Place the cubes in a tray (ideally using baking paper) and place in the oven at 180 C.
Cook for 35 minutes (until tender), then remove from the oven and place the cubes in a large bowl.
Smash the cubes using a fork, then add 3 or 4 spoons of flour (you should change this following your tastes).
Fill a large pan with water and bring it to boil. Using two teaspons, take a the squash+flour mix and throw into the boiling water (try to make uniform bites).
When the bites come floating to the surface of the water, remove from the water using a drainer. Drain well.
In the meanwhile, place a couple of spoons of butter with sage on low heath.
When you are done with the squash+flour, prepare the dishes and pour over the melted butter with sage, sprinkle with Parmesan cheese and serve. It should look similar to this: