Potato Gnocchi With Butternut Squash and Mushrooms

Stevie McLaughlin shares his favourite dish with us and it's a gnocc-out!

Cooking PotMETHOD

  1. Bake potatoes in their jackets in hot oven till tender. Cut in half, scoop out flesh and pass through sieve. Weigh out 1 kg.

  2. Gently mix the flour, polenta and Parmesan with the warm potato, season with salt, pepper and grated nutmeg.

  3. Mix the egg and yolks together, add to the potato and gently knead together being careful not to over mix.

  4. Lightly dust the table with flour, divide the gnocchi mix into four. Using the palms of your hands roll each piece into a rope 2.5cm thick, then cut each rope into 5cm pieces.

  5. Roll each piece into neat balls and shape using the prongs of a fork into grooved cylinders.

  6. Bring a large pot of boiling salted water to the boil, add the gnocchi, bring water back to the boil, as the gnocchi cook they will float to the surface.

  7. Scoop them out using a slotted spoon and drain on a clean kitchen towel.

  8. Heat a frying pan with the olive oil, add the diced butternut squash and cook for 4 to 5 minutes till just tender.

  9. Add the cooked gnocchi to the pan, raise the heat slightly add the butter and cook till the gnocchi are golden brown.

  10. Add the sliced mushrooms and continue to cook for another two minutes.

  11. Add the cream, bring to a simmer, and season.

  12. Tip out onto serving plates and sprinkle grated Parmesan over the top.

What you will need

Serves: 4

Preparation: 120 mins

Cooking: 25 mins

For the gnocchi:
1Kg Mashed Rooster Potatoes
200g Plain Flour
150g Fine Polenta
50g Grated Parmesan
1 Whole Egg
3 Egg Yolks
Salt and Pepper
Grated Nutmeg

For the serve:
3tbs Olive Oil
100g Butter
300g Small dice of Butternut Squash
250g Sliced Mushrooms
50g Grated Parmesan
4tbs Double Cream

BACK TO RECIPES

KEEP IN TOUCH WITH US

SIGN UP, AND JOIN US FOR NEW RECIPES, IDEAS AND INSPIRATION