Butternut Squash Gnocchi in a

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Potatoes		2
Butternut squash puree		1 cup
Egg yolk		1
Flour		4-6 tbsp
Salt & pepper		as required
Cured ham		1 pack
Double cream		1.5 cups
Garlic		1 clove
Grated Parmigiano reggiano		1-2 tbsp
Nutmeg (optional)		as required

Method

Cook

40min

【Preparation】
Boil the squash until soft and fry on medium heat in a frying pan to reduce and make a puree.

【Preparation】
Boil the potato and mash it.

Mix together Steps 1 & 2 well and add egg yolk, Parmigiano, salt & pepper and flour, then mix well again.

Put the dough onto a floured chopping board and roll out to make a long snake 1.5cm diameter. Cut into bitesize pieces to make gnocchi.

Boil lots of water and add salt. Boil the gnocchi from Step 4. Once they start to float, remove onto kitchen paper to drain.

In another pan, put the double cream and finely chopped garlic. Bring to the boil, then turn off the heat. Add the cooked gnocchi and lay the cured ham on top.

Transfer Step 6 to an oven dish and sprinkle with the nutmeg and Parmigiano. Put under a grill until nicely browned, then serve piping hot.

Tips & Note

●The texture of the gnocchi will depend on how much flour you put in - the more more you put in, the firmer it will be. It's up to you to make your preferred gnocchi.

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