This recipe is the perfect base for Jason Parsons’ seared gnocchi dish made with grilled chicken breast!
Homemade butternut squash and sage gnocchi
Ingredients:
4 whole baking potatoes
4 egg yolks
½ cup butternut squash puree ( can sub pumpkin puree (not sweet))
2 tbsp chopped sage
1 cup all-purpose flour
salt to taste
Method:
1) Bake the potatoes with the skins on until cooked through. While warm peel the potatoes and mash in a food mill.
2) Place in a large bowl and fold in the egg yolks, sage and butternut squash puree.
3) Then slowly add a bit of the flour at a time until it forms a soft dough. Season with salt.
4) Roll out the dough into thick logs and cut into ½ inch dumplings. Place on a tray and chill.
5) Once chilled, blanch in boiling hot water for 2 minutes. Remove and chill again.
6) When ready to eat; sauté, season and serve.
Courtesy Jason Parsons, @chefparsons