Squash Gnocchi With Sage Butter

1. 1

   Preheat oven to 350u00b0F. Line a baking tray with parchment paper.

2. 2

   Arrange squash on prepared tray. Drizzle with oil. Season. Roast for 25-30 mins, until tender. Pass through a potato ricer or food mill. Let cool slightly. Add egg and nutmeg. Season. Add flour and stir until combined.

3. 3

   Meanwhile, bring a saucepan of salted water to a boil. Using floured teaspoons, scoop heaped spoonfuls of mixture and push off spoon into simmering water. Working in batches, cook for 1-2 mins, until gnocchi float to surface. Cook for another 30 seconds. Remove with a slotted spoon.

4. 4

   To make the sage butter sauce, melt butter in large frying pan over medium heat until foaming. Add sage and currants. Cook for 1 min, until sage is crisp and butter is light golden brown.

5. 5

   Add gnocchi to pan with butter and toss lightly to coat. Serve hot.

No nutritional information available.

No additional tips available.