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Sage & Onion Butternut Gnocchi
Something just a little bit different from the usual tomato sauce based pasta or gnocchi sauces. Sage is a natural partner of squash.
Servings: 4
: 87 kcal
Author: Just Jo
Ingredients
  • 600 g peeled and deseeded butternut squash
  • 2 ribs of celery finely chopped
  • 1 medium onion peeled and finely chopped
  • 1 large clove of garlic minced
  • Large knob of butter about 2 tsp should do but more is fine!
  • A little drizzle of olive oil
  • 1 rounded tsp of dried sage
  • 400 ml vegetable stock
  • Salt and pepper to season
  • Parmesan to finish
  • A batch of my ricotta gnocchi link in notes
Instructions
  1. Cut the squash into 2 inch chunks and place in a large, preferably shallow microwave safe bowl so they lay in one layer. Add 1 tbsp of water and cover with cling.
  2. Microwave on high for 10-12 minutes until soft, stirring half way through to redistribute the chunks of squash so they cook evenly.
  3. When soft, remove the cling, drain away excess liquid and mash with a fork before putting to one side.
  4. Place a saucepan on medium heat and melt the butter with a drizzle of oil to prevent it burning. Add the onions and celery, cooking until soft and translucent, not browned.
  5. Add the garlic and sage and cook for 1 minute to release their aroma before adding in the mashed squash.
  6. Give it a good beating with your spoon or spatula and then blitz with an immersion blender to purée, pouring in as much stock as you want. I like this quite thick and with a bit of texture to it.
  7. Leave on a low heat as you bring a vast pot of water to the boil, drop in your gnocchi and cook for barely 2 minutes until they float. Drain well and add to the sauce before serving.
Recipe Notes

http://www.everynookandcranny.net/ricotta-gnocchi/
Both the sauce and gnocchi freeze beautifully (you can cook gnocchi from frozen, whether store bought or homemade, they just take an extra minute or two).