Gnocchi is one of Babe's favourites, so I made her Parisian gnocchi with butternut squash, sage and pine nuts. This dish was made in partnership with ‪@TupperwareAustraliaChannel‬ using their stainless-steel Mastro Cookware range. If you're in need of some new stainless-steel pans that are oven-safe and easy to clean, you can use the code ANDY15 for 15% off ANY full-price items at www.tupperware.com.au #ad #sponsored #tupperwareaustralia #mastrocookware
Ingredients
- 250g flour
- 350ml water
- 40g pecorino grated
- 170g unsalted butter
- 5 eggs
- 1 tbsp salt
- 2 tbsp seeded mustard
- small bunch parsley, finely sliced
- 2 tbsp olive oil
- 1/4 butternut squash, diced
- 2 tbsp butter
- 20g pine nuts
- 10 sage leaves
Method
1. To make the gnocchi, add the water, butter and a pinch of salt to a pot and bring to a simmer.
2. Then add the flour and whisk until you have a smooth paste.
3. Turn the heat off and let the pot sit for 5 minutes to cool slightly.
4. Add the eggs one at a time, whisking until smooth after each one.
5. Once all the eggs are in the dough, add the parsley and mustard, and mix well.
6. Bring a large pot of water to a boil, add the dough to a piping bag and pipe in the dough cutting every 2-3cm. Once they float to the top, let them cook for 3 more minutes before removing them. Drain and place onto an oiled tray.
7. Sauté the butternut squash in olive oil until tender. Remove and then add some more olive oil and the gnocchi to the pan. Once you have some colour, add the butter and let it brown.
8. Next add sage leaves, pinenuts, and squash back to the pan and finely the rest of the parsley.
9. Serve and enjoy!