Butternut gnocchi stuffed with chesse
Making homemade gnocchi is very simple and there is something wonderful in making these little pillows… Admit it, there’s always some mash leftovers or some boiled potatoes. And with a small amount of potatoes you can make enough gnocchi for your next lunch or just freeze them. If you add some sweet pumpkin to gnocchi, you will be surprised how delicious they can be!
Short photo recipe
Butternut squash gnocchi stuffed with cheese, spinach cream and boiled eggs.
- 2 cup boiled potatoes (or mashed leftovers)
- 1 cup roasted butternut squash
- 1 egg
- 1.5 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp grounded nutmeg
- 30 g butter
- rosemary
- sage
- Soft cheese of your choice cut into cubes
- Squeeze the warm potatoes and pumpkin through a potato press or metal sieve
- Add egg, spices and flour (gradually) and mix the ingredients
- Knead a soft dough on a floured surface
- Divide the dough in two balls
- Cut each ball in half and shape into a thin, long roller
- Cut each roller into small gnocchi
- Make a recess in each gnocchi and press the pieces of cheese
- Glue the gnocci well so that the cheese does not run out
- In a large bowl, bring water to a boil and add salt
- Put a small amount of gnocchi in boiling water and cook until they float, 1-2 min
- In a deep frying pan, melt the butter, place the rosemary or sage to flavor the butter
- Take the cooked gnocchi out of the water and place on hot butter
- Saute them briefly in butter
- Serve it with spinach cream and boiled eggs
The type of potato is very important for gnocchi. Choose potatoes with a high starch content. Also, it is important not to add too much flour to keep the gnocchi light and flufy.
Gnocchi can be easily frozen. Carefully place them on a baking sheet so that they do not touch and freeze. When they freeze you can put them in a bag. Cook without defrosting in plenty of boiling water, not too much at once so that the water does not cool down.
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