Butternut Squash with Gnocchi

Pasta with more starchy goodness? Plus cheese? May I have seconds…?

Round the blogosphere, I’ve declared my love of pasta, in all its shapes and sizes, sauces and preparations. It’s that highschool crush you never got over, that novelty jumper you lovingly wear come wintertime, those warm fuzzies you get when you meet up with your bestie. Pasta gives me all the feels. In a good way. Course.

Winter time pasta offers winter veg combos which give me energy and keep the sweet tooth (mostly) at bay. Today’s concoction was a spin on the classic flavours of fresh pasta pumpkin filled. Chef Angela Hartnett goes through the process step by step in this video. Watch her hands carefully as she shapes the pasta. Italian nonne would be proud.

As for today’s lunch, here’s what I did. Taking a rough quarter of a roasted butternut squash, I warmed it though on a pan. It had enough oil from the roasting but add a little oil or butter if needs be. When the squash is a few minutes away from being toasty, I emptied a half full kettle of hot water into a pot, brought it up to the boil, then added the gnocchi, about 200g (big portions here, thank you very much). When the squash is ready, I turn off the heat, seasoned, added nutmeg, followed by several heaped teaspoons of crème fraîche. Using a slotted spoon, I transferred the gnocchi directly from pot to pan, using a little of the liquid to loosen the crème fraîche and squash mixture. Served with fistful of parmesan, in my new favourite bowl and eaten in pyjamas.




Photo Feature – Gnocchi with cherry tomatoes and basil

Hello lovely readers,

Here’s today’s lunch:



Just 10 minutes to make and eaten in about the same amount of time 🙂