Dumplings of Butternut Squash with Sage and Walnut Butter

Dumplings of Butternut Squash with Sage and Walnut Butter

© Herbert Lehmann

Dumplings of Butternut Squash with Sage and Walnut Butter

Dumplings of Butternut Squash with Sage and Walnut Butter

© Herbert Lehmann

Ingredients (Serves 4)

1
kg
muscat or butternut squash, seeded and cut into thick slices (skin on)
200
g
pumpkin, cut into small cubes
100
g
plain flour
1
egg
100
g
parmesan cheese, grated
salt
black pepper, freshly ground
nutmeg
50
g
butter
1
bunch
sage
60
g
walnuts, chopped
100
g
parmesan cheese, shaved
  • Bake the squash wedges in the oven on the middle shelf at 200°C for about 40 minutes (until they are soft and have taken on some colour).
  • Remove the skin and purée the flesh.
  • Mix with egg, parmesan, salt, pinch of grated nutmeg and just enough flour to make a smooth dough.
  • Cut into portions and shape into gnocchi using two tablespoons dipped in cold water. Cover and set aside.
  • Melt the butter in a pan, fry the raw pumpkin cubes briefly and crispy. Add sage leaves whole and fry briefly.
  • Season with salt and pepper then add the walnuts and allow them to colour slightly, then reduce the heat to keep it warm while you cook the gnocchi.
  • One at a time add the gnocchi to boiling salted water and simmer gently for about five minutes.
  • When the gnocchi come to the surface, lift out and drain.
  • Toss with the buttery pumpkin, sage and walnut mixture and serve with plenty of parmesan cheese.

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