Food & Drink – Page 14

Autumnal Gnocchi Recipe

1 pack of Gnocchi (the gluten free ones are amazing) 1 butternut squash 5g fennel seeds 1 lemon zest & juice 1 veggie stock cube 1/4 cup of water 1/4 bunch of sage chopped 50g Butter 150g good quality ricotta 100g Parmigiano-reggiano (Grated) Pesto 1 grated garlic clove 100g pine nuts/ Cashew nuts (cheaper option) 1 bunch basil 100g Parmigianoreggiano (Grated) 1 lemon zest & juice Serves 2 Prep time 1 hour Butternut squash

Start with the butternut squash because this will take the longest. Prepare the squash 2 ways - half of it will be purée, the other half, diced and roasted. Firstly, slice the squash in half, length ways and scoop out the seeds with a spoon. Keep the skin on one half and wrap in tinfoil. With the other half of the squash, peel the skin with a potato peeler and dice the flesh. Coat the diced pieces with a little olive oil, season with salt, pepper and fennel seeds. Roast both halves in the oven on 180c. The half squash will take around 30 minutes and the diced pieces around 15 minutes. Once the half squash is roasted and the the flesh is soft, scoop out and mash with a folk to make the purée. Put this to one side.

Pesto

Now let’s make the pesto. First of all, lightly toast the pine nuts in a frying pan on a low heat with no oil until golden brown. Add the pine nuts, basil, garlic and a little olive oil to your blender and blend until smooth. Save a few pine nuts to garnish the dish. Next, add the Parmesan and the juice of half a lemon. Add a little more oil if it isn’t blending. Season with salt and pepper to taste. Bring it all together. Now all the hard work and preparation is done, it’s time to bring it all together. Blanch the gnocchi in boiling water for around 4 minutes - taste one to check it’s soft. Drain the gnocchi with a colander and allow to steam for 2 minutes. Add the butter, a splash of olive oil and chopped sage to a frying pan on medium heat then add the gnocchi. Cook until golden being careful not to burn the gnocchi. Turn down the heat or take the pan off the heat for a minute if too hot. Now add the butternut squash purée and season with salt and pepper. Stir and add 1/4 cup of veg stock to make a nice thick sauce. Now add the roasted diced butternut squash - warm through and you are ready to serve. To serve, spoon the gnocchi into bowls and top with blobs of ricotta and pesto. Then, sprinkle with Parmigiano and a few of the pine nuts you saved earlier.

Chef Laurie Curtis - one of the portfolio of Chefs who collaborate with The Epicurean Kitchen, Cheadle www.theepicureankitchen.co.uk

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