From chef Michael Forde of Perth - adapted for family dinners. One of the most delicious combinations I have ever eaten.
Preheat oven to 200C and place butternut sqaush on a oven tray and roast until softened.
In hot frypan add walnuts and brown sugar until sugar disolves and walnuts caramelise. Set aside.
Cook potatoes, skin on in salted water until just cooked through. Drain and peel then mash (or use a mouli/spaetzle maker).
Weigh out 1kg of the cooked potatoes into a bowl (or on the bench) and make a well in the centre.
Mix in flour, egg, nutmeg and salt. Mix gently until combined, do not over knead.
Divide the mix into 4 and roll each quarter into a long thin sausage. Cut a roll into 1cm pieces, pressing each with a fork to make indentations. Repeat for other 3 rolls.
Cook in batches in boiling water until the gnocchi rises to the top. Drain and place in fridge for later.
Spoon roasted squash from skin and break into pieces. Heath olive oil in frypan, Add gnocchi and panfry on medium heat until golden brown, add squash, walnuts, butter and sage and continue to fry until butter has browned.
Deglaze with the lemon juice to cut butter. Serve on a hot plate and dollop goats cheese over the gnocchi.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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