Butternut Gnocchi with Sage Butter

Blend walnuts, flour, and squash to form dough, boil into gnocchi, and toss in aromatic infused sage butter.

Vegetarian Pasta Gnocchi Butternut Squash Walnuts

Estimated Nutrition

Calories

2235

kcal / serving

2235 kcal total

Carbs

185.2g

per serving

185.2 g total

Fat

155.4g

per serving

155.4 g total

Protein

37.1g

per serving

37.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Unsalted Butter

GrainsCereals

200

Plain Flour

Plus extra for coating

NutsSeeds

100

Walnuts

tbsp

Sage Leaves

Plus extra to garnish

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

Vegetables

300

Butternut Squash

Peeled, deseeded, chopped, cooked and drained

Method

Blend the walnuts in a food processor until fine.

Add the flour and cooked butternut squash to the processor and blend into a dough.

Divide the mixture into four portions and toss in flour.

Roll portions into thin cylinders and cut into 2.5cm pieces.

Drop the floured pieces into a pan of boiling water.

Remove the gnocchi with a slotted spoon once they float to the surface.

Melt the butter in a frying pan and add the sage leaves.

Fry for one minute then toss the gnocchi in the sage butter.

Serve in a warm bowl and season with salt and pepper.