Pumpkin-shaped butternut gnocchi with rosemary
Homemade squash gnocchi shaped into pumpkins and tossed in rosemary butter.
Active time1 h
Cooking45 min
Total1 h 45 minResting : 5 min
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Ingredients
- 1 unwaxed lemon
- 600 g butternut squash
- 2 garlic cloves
- 4 g fresh rosemary
- 50 g unsalted butter
- 1 egg
- 80 g grated Parmesan
- 320 g 00 wheat flour
- 15 ml olive oil
- ≈ ⅛ tsp ground black pepper
Preparation
Heat oven to 200 °C. Peel and deseed squash. Dice flesh and toss with oil on a tray. Roast for 35 minutes until very soft.
600 g butternut squash15 ml olive oil- oven
- knife
- chopping board
- baking tray
Blend and cool for 5 minutes.
- blender
- mixing bowl
Briefly mix 300 g flour, egg and Parmesan into the cooled purée. Use the remaining 20 g flour to dust hands and worktop. Shape balls, press ridges with clean kitchen string and put a rosemary leaf on top of each.
4 g fresh rosemary1 egg80 g grated Parmesan320 g 00 wheat flour- mixing bowl
- spoon
- kitchen string
Poach gnocchi in batches in simmering water for about 3 minutes until they rise and are tender. Lift out with a slotted spoon. Peel and chop the garlic. Strip and chop the remaining rosemary leaves. Cook in melted butter for 1 minute. Add gnocchi and brown gently. Wash the lemon and cut off the required piece. Squeeze it. Add the juice and pepper to the gnocchi.
Use for the recipe: half an unwaxed lemon (prepare 1 unwaxed lemon).
half an unwaxed lemon2 garlic cloves50 g unsalted butter≈ ⅛ tsp ground black pepper- saucepan
- slotted spoon
- frying pan
- knife
- chopping board
- spoon
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration