Breville BSB530XL manual Butternut Squash Gnocchi, PAgeRECIPESheader, Ingredients, Method

PAgeRECIPESheader.....

Butternut Squash Gnocchi

Serves 4

INGREDIENTS

1 lg butternut squash

1 ¼ lb (600g) medium size russet potatoes

1 egg, lightly beaten

2 cups (260g) all purpose four, plus extra for dusting

salt

METHOD

1.Preheat oven to 375˚F (190°C).

2.Clean, peel and cut the butternut squash into 2" (5cm) pieces.

3.Place on a baking sheet and brush with olive oil and roast for 25–30 minutes or until tender. Remove from oven and set aside.

4.While the squash is roasting peel potatoes and cut into 1" (2.5cm) pieces. Place potatoes into a large saucepan and cover with cold water. Place lid on pan and bring to a boil over a high heat. Once boiling remove lid and cook for about 20–25 minutes or until potatoes are tender and a skewer can be inserted easily. Drain potatoes well.

5.Place potatoes back into the dry saucepan and gently shake the potatoes in the saucepan over a low heat for 1–2 minutes to remove excess moisture. Remove from heat and allow to cool for 5 minutes.

6.Assemble the motor body with the mashing leg attachment set to the finest setting; using speed 15 mash potatoes and butternut squash together until smooth. Do not over process as this will cause the potatoes to be gluey.

7.Place butternut squash mixture onto a clean flat work surface and make a well in the center. Pour egg into the well and add flour and salt. Knead mixture gently together to form a soft dough.

8.Cut dough into 10 portions and roll into a long thin logs 1" (2.5cm) in diameter. Cut each log into ¾" (1.5cm) portions.

9.Bring a large pot of water to a boil; once boiling add salt. Gently drop 20–25 gnocchi into the boiling water. Stir once; when gnocchi rises to the top, scoop out with a slotted spoon and place into a large bowl. Repeat with remaining gnocchi.

Serve gnocchi with brown butter sage sauce.

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