- Pre-heat the oven to 205°C / 195°C fan / gas mark 6.
- Cut the squash into chunks of roughly 2-3cm, toss in the olive oil and a pinch of salt then arrange on a large baking tray, giving them plenty of space. Roast for 30 minutes or until well cooked and charred at the edges.
- While the squash is cooking, sprinkle the grated Parmesan onto a baking tray lined with baking parchment to make a thin layer then bake in the oven for 10 minutes until it melts and bubbles. Remove and leave to cool until it hardens and turn into a crisp sheet that can be snapped into shards then set it aside.
- After your squash has baked for 30 minutes, give it a prod. The cooking time depends on how much water there is in your pumpkin flesh, however cook until it feels soggy. Transfer to a food processor and blitz until smooth with a total purée of about 300g .
- Mix the squash puree with the egg yolk, flour and a pinch of salt and knead into a soft dough. Once combined, flour your hands and a work surface and roll out thick ropes of dough around 1cm in diameter. Cut the ropes into rectangular pillows and dust with a little more flour to prevent sticking. traditional look.
- Melt the butter in a saucepan and add the parsley and garlic. Leave on a very low heat while you cook the gnocchi.
- Bring a large pan of water to a rolling boil, salt it heavily and add the gnocchi. Boil for 2 mins for the gnocchi to rise to the top then boil for another minute, then fish them out with a slotted spoon into a colander.
- Toss the gnocchi in the butter, divide between two warmed plates and serve with a few parmesan crisps.
Duration It takes 20 mins to prepare and 10 mins to cook.
Ingredients (Organic) For a serving of 2 people.
1 small garlic clove, crushed
1 table spoon of chopped parsley
500g peeled and de-seeded squash (roughly ½ butternut squash)
1 table spoon of olive oil
30g Parmesan, grated
1 egg yolk
100g 00 pasta flour
50g butter
