These butternut squash gnocchi filled with blue cheese are the perfect autumn dish. A hearty vegetarian main course, easy to prepare but unbelievably delicious. The sweetness of the butternut squash goes so well with the savoury and spicy blue cheese flavour. I used Saint Agur but any other blue cheese will work well. Stilton, Roquefort or the Italian Gorgonzola are very good alternatives.
Butternut squash gnocchi filled with blue cheese with sage and butter
- butternut squash halved and cut into wedges: 1 kilo
- potatoes: 200 grams
- Parmesan cheese , freshly grated: 80 grams
- plain flour: 100 grams
- blue cheese , Saint Agur, Stilton, Roquefort or Gorgonzola cut into 1 cm pieces: 120 grams
- salt to taste
- pepper to taste
- nutmeg , freshly grated
- cinnamon powder
- unsalted butter: 30 grams
- pinenuts , toasted: 40 grams
- Heat the oven to 200°C/180°C fan, put the squash in a baking tray and cook until soft (about 40-50 minutes). Leave to cool completely. Then remove the skin and pureè the pulp into a blender. Put the butternut puree into a sieve over a bowl, cover and put a weight on top. Set aside into the fridge overnight. The day after remove all the water in the bowl, and cook the butternut puree on the hob until quite dry. It will take 5-10 minutes on medium heat, stirring continously with a spatula. Leave to cool down completely.
- Boil the potatoes, peel them and mash them when still hot.
- Weigh 400 grams of pumpkin puree and mix it well with the mashed potato. Add the grated Parmesan cheese and mix well using a spatula. Add a bit of flour at a time until you have a soft, pliable but not sticky dough. Sometimes you won't need all the flour, other times you will need to add a bit more flour. This depends on the butternut squash humidity.
- Season well with salt, pepper, cinnamon and nutmeg.
- Using a spoon take a bit of pumpkin dough, make a small well into the centre and place a piece of blue cheese. Close the dough around the cheese.
- Roll the gnocchi in a plate filled with flour. Place the gnocchi on a tray slightly floured.
- Bring a large pan of water to the boil, add 1 big spoon of coarse salt and drop the gnocchi in batches. Cook until the gnocchi flot, drain with a slotted spoon and tip them into a pan with the melted butter and sage.
- Serve warm with the toasted pinuts on top.