Makes: 4-6 servings
Prep Time: 1hr mins (includes cooking potatoes)
Cook time: 10-15 min
Things you need:
Gnocchi:
940g Russet potatoes
90g 00 flour (All purpose is fine) plus 1/2 cup set aside for rolling
1 large beaten egg
50g Ricotta
Salt and white pepper to taste
Roast Butternut Squash:
400g diced Butternut squash
Pinch chili seed flake
1/4 Tsp ground fennel
1 tsp Olive Oil
Splash maple syrup
Seasoning to taste
Brown Chicken Butter sauce:
100-150 ml Brown Chicken stock
2 Tbs butter
Squeeze of lemon to taste
Seasoning to taste
Steps:
Prick Potatoes all over with a fork and bake for 1 hour at 400F. If your potatoes are bigger, bake a little longer until a knife goes through easily.
Dice your squash and combine with rest of seasonings and bake for 25-30 mins until a knife goes through with a little resistance.
Once potatoes are cooked cut in half and let the steam escape for 10 mins.
Scoop out flesh and put the potato ricer over the counter or big oven tray.
Chop in the egg, ricotta and season as per the video.
Sift over 3/4 of the 90g flour. Start folding in with a bench scraper and add the other 1/4 of flour.
Work the dough as per video. Shape and roll as per video.
Freeze some and use enough to serve 3 or 4. Or 1 for yourself, it's your choice.
Cook in boiling Salted water for 1-2 mins. When they float to the top they are done. Take out and let them steam dry. Save the cooking water in the pan. This will help thicken your sauce later.
Make your sauce as per video. Plate up and enjoy!!
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