POTATO GNOCCHI, IN A BUTTERNUT SAUCE WITH PESTO AND GREEN ASPARAGUS
Cooking time:60 MIN
These homemade gnocchi are so soft, light, and fluffy! Made with creamy potatoes, this classic will become a favourite.
Peel the potatoes and cut in half. Place in a pot of salted water and bring to the boil for 10-15 minutes until soft. Drain and leave to steam for a while. Puree until smooth.
Preheat the oven to 180°C.
Place the butternut squash on a baking tray and drizzle with olive oil, rosemary, salt, and pepper. Add the cloves of garlic and set aside.
Add the butter, egg yolk, parmesan, salt, and flour to the puree. Mix with a spoon until all the flour is incorporated. Turn onto a work surface and knead to form a slightly sticky dough.
Line a baking tray with baking paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 2 cm thick rope. Cut the ropes into 2 cm pieces.
Bring a pan of salted water to the boil, to cook the gnocchi and asparagus.
Place the butternut in the oven for 25-30 minutes until soft.
Peel the asparagus and remove the hard part at the end.
First, cook the asparagus in the boiling water until al dente. Remove and set aside.
Cook the gnocchi in the same water until they rise to the surface, remove using a slotted spoon.
Place half of the butternut and half of the ricotta in a blender, purée to a smooth sauce. If too thick, add a dash of water.
Add the butternut sauce to an ovenproof dish, top with the cooked gnocchi and stir through. Top with the other half of the ricotta and drizzle with olive oil and some extra parmesan cheese. Season with salt and pepper.
Bake for 15 minutes until it starts to brown.
Serve the baked gnocchi with the green asparagus and pesto.