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23 Sep, 2019

Butternut squash, pea & sage gnocchi

This dish celebrates one of the season's finest veggies - the humble butternut squash. It's perfect for a cosy autumn evening.



Roasting tin
Frying pan


1/2 butternut squash
5 heaped tbsp gf flour, plus extra for dusting
1 tbsp cold pressed rapeseed oil
1 tbsp olive oil
Pinch of nutmeg
Pinch of salt and black pepper
100g frozen peas
Handful of sage leaves


  • Preheat the oven to 200*C
  • Slice the butternut squash in half and roast for 35-45, or until tender
  • Scoop out the flesh and place in a mixing bowl with the flour, rapeseed oil, nutmeg, salt and a black pepper. Mash together until combined.
  • Make four even sized balls with the mixture and chill for up to an hour. Roll out on a floured surface into four long logs
  • Cut into small thumb sized pieces
  • Bring a large saucepan of water to the boil. Drop the gnocchi in the water then remove with a slotted spoon as soon as they rise to the surface of the water (about a minute or two)
  • Heat the extra virgin olive oil in a frying pan then gently fry the gnocchi until browned and crispy all over
  • Add the peas and sage. Sauté for a minute or two, then serve. Enjoy!