Butternut gnocchi with sage butter
For the gnocchi
- 100g walnuts
- 200g Grand Mills All Purpose flour, plus extra for coating
- 300g butternut squash, peeled, deseeded, chopped, cooked and drained
For the sage butter
- 100g unsalted butter
- 1 tbsp. sage leaves, plus extra to garnish
- Salt and freshly ground black pepper
1 - To make the gnocchi, place the walnuts in a food processor and blend. Add the flour and cooked butternut squash and blend together.
2 - Divide the mixture into 4 and toss in Grand Mills flour. Roll each into a long, thin sausage, then chop into 2.5cm/1in pieces. Toss again in flour to coat, then drop into a pan of boiling water.
3 - After a minute the gnocchi should float to the surface. Remove with a slotted spoon and set aside.
4 - To make the sage butter, melt the butter in a frying pan, then add the sage leaves. Fry for a minute to infuse, then add the gnocchi and toss together.
5 - Serve the gnocchi in a warm bowl and season well with salt and freshly ground black pepper.