This variation on simple potato gnocchi has a lovely sweet note from the squash. It works best with a reasonably dry-fleshed variety such as Crown Prince or Sweet Dumpling. A butternut squash will work too, though you might need an extra shake of flour to bring the gnocchi together.
Serves 4
For the gnocchi
500g peeled, deseeded squash
1 tablespoon olive oil
3–4 garlic cloves (unpeeled), lightly bashed
About 6 sage leaves, roughly chopped (optional)
100g soft goat’s cheese, crumbled
200–250g plain flour
1 egg, lightly beaten
Sea salt and freshly ground black pepper
To finish
Butter
Plenty of freshly grated hard goat’s or sheep’s cheese, or Parmesan
Preheat the oven to 190oC/Gas 5. Cut the squash into 3–4cm chunks. Put into an oven dish and toss with the olive oil, garlic and some salt and pepper. Roast for about 45 minutes until the squash is completely tender, stirring well and adding the sage, if using, halfway through. Discard the garlic at the end of cooking.
Tip the squash into a bowl. Break it up a little with a fork, but don’t mash it completely – you want the gnocchi to have some texture. When the squash has cooled but is still just warm, add the goat’s cheese, 200g flour, the egg and some salt and pepper. Using a wooden spoon or your hands, bring the ingredients together to make a firm dough. If it seems very soft and sticky, add a little more flour. Knead the dough gently for a minute; don’t overwork it. Divide it into 3 or 4 pieces and roll each into a sausage, 1.5–2cm in diameter. Cut into 3cm lengths.
Bring a large pan of water to a gentle simmer. Cook the gnocchi in the simmering water, in batches, for 2–3 minutes, until they rise to the surface. Scoop them out with a slotted spoon and transfer to a lightly buttered warm dish. Toss with more butter, plenty of cheese and some salt and pepper. Serve at once, with a bowl of grated cheese on the table.
PLUS ONE Wilted shredded kale, greens or spinach are a delicious addition. Put them under or on top of the gnocchi, along with the butter and cheese.