Monday, 21 May 2012
Butternut Gnocchi with Sage Butter and Bacon
As usual, I had to cram some meat into this dish somehow, but it would work perfectly well without the bacon! I think my addiction to gnocchi was started by my love of dumplings, they are my gateway drug, as I have been experimenting with dim-sum as well, but I could give it up at any time, I could...
For the Gnocchi
1 Butternut Squash
450g Waxy Potatoes
For the Sage Butter
1tbsp Fresh Sage
100g Bacon Lardons
Fresh Rocket, spinach or other salad leaves
1. Heat the oven to 200ºc. Cut the butternut in half, lengthways and de-seed, then brush with olive oil, place in an oven tray and then put in the over. Cook for 90 minutes, and then allow the squash to cool. Once it is cool, use a spoon to remove the flesh, and using a food blender, puree it.
2. Heat a large pan of water and cook the potatoes for 20 minutes, until they soften. Drain and allow to cook
3. Pass the potato through a ricer, or mash very well, then put into a mixing bowl. To this add the puree'd squash, the beaten egg, grated parmesan, salt and pepper. Start adding plain flour, slowly mixing until you have a firm but not too dry dough.
4. Roll the dough our on a floured surface into a sausage about 2 / 3 cm thick, and cut into 3 cm long chunks. Put this on sheets of greaseproof paper, cover and chill for an hour or so.
5. Heat a large pan of salted water and bring to the boil. Add the gnocchi to the pan and cook for 12 to 15 minutes, then remove with a slotted spoon, allow to drain. You might have to do this in two batches depending on the size of your pan.
6. In a large frying pan, heat some of the butter and cook the bacon until it starts to go crispy on the edges. Set this aside for serving
7. Add the rest of the butter and the sage, then cook the gnocchi for 7-8 minutes, until it starts to go golden.
8. Serve on a bed of leaves, with parmesan and bacon. Enjoy!