5th November 2020

Food / Xanthe Gladstone

Recipe: Autumn Squash Gnocchi with Wild Mushrooms & Sage by Xanthe Gladstone

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Recipe: Autumn Squash Gnocchi with Wild Mushrooms & Sage by Xanthe Gladstone

Serves: 4

Cooks in: 1 hour

Difficulty: Medium

Ingredients

For the gnocchi:

1 medium squash
300g plain flour
3 free-range eggs
1 tsp salt
½ tbsp butter

For the mushrooms:

200g mushrooms of your choice (I used wild oyster mushrooms)
1 tbsp of butter
2 cloves of garlic
80ml white wine
Salt & pepper
8 sage leaves


Method

1. Peel your squash, chop it up into cubes, and boil it for about 10 minutes in water until it’s soft (If a knife goes all the way through the pieces of squash, it’s ready). When it’s ready, drain and put to the side to cool.

2. Once it has cooled a little, using a masher or a fork, mash it up until it has got a smooth consistency.

3. Add the eggs to the squash, followed by the flour. Mix this all together properly. Add the salt.

4. Now you need to shape the gnocchi. Flour the surface you’re working on and take a handful of the mixture, roll it into a sausage shape, and keep rolling it out until it’s about 2cm thin. Using a knife or a dough scraper, cut the sausage up into pieces that are no longer than 4cm. Lightly flour and put to the side, spreading each piece out. Repeat this process with the rest of the gnocchi mixture.

5. Bring a full pan of water to boil, salt it and carefully drop your gnocchi into it. The gnocchi is cooked and ready when it rises to the surface (this should take about 2-3 minutes), remove and let drain.

6. Crush the garlic, add it to a hot frying pan with the butter and olive oil. Let this cook for about 30 seconds, then add the whole sage leaves and the roughly chopped mushrooms. After about 2 minutes, add the white wine and season the mushrooms. This should be ready in about 5 minutes.

7. In a separate pan, heat up half a tbsp butter and add the gnocchi so that each piece is touching the surface of the pan. Cook it on both sides for 2 minutes and then add to the mushroom and garlic butter sauce.

8. Season to taste and serve!

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Xanthe Gladstone is Director of Food and Food Sustainability at The Good Life Experience, Glen Dye Cabins and Cottages and custodian of The Walled Garden at Hawarden. Xanthe is our resident organic vegetable grower. She ensures the high standard of all food matters, in terms of organic, local and seasonal across the Good Life Society and works constantly to improve our food sustainability, combatting food waste and increasing transparency.

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