Panfried Butternut Squash And Sage Gnocchi

1. 1

   Put the butternut squash puree in a bowl with the egg, cardamom spice, salt and pepper

2. 2

   Gently sprinkle over the tipo 00 or plain flour, a little at a time, using a fork to stir around till all the flour is used up. Repeat with the chestnut flour and turn the mixture out onto a clean floured surface.

3. 3

   Add more flour till you have a soft dough which isn't sticky. Once the dough comes together, let rest for a few minutes.

4. 4

   To make gnocchi, split dough into 3 or 4 parts. Working on a part at a time, roll it into a long sausage shape. Sprinkle some almond meal on your work surface and then roll the sausage in it. Once done, cut the 'sausage' into smaller pieces, about 3-4 cm in length. Repeat with the other portions of dough.

5. 5

   Cook immediately or freeze on a lined cookie sheet in a single layer. When ready to cook, heat some butter in a large pan and add a couple of maple leaves. Ensure the entire base of the pan is greased with butter. Add the gnocchi and cook on low medium heat till a golden toasty crust forms on both sides.

6. 6

   Serve with some chili tomato sauce and pan fried white fish

* Per serving · 4 servings · Values may vary.

No additional tips available.