Crown Prince squash gnocchi recipe with crispy sage and toasted hazelnuts

A comforting autumnal dish using sweet and velvety Crown Prince squash.

Prep Time 1

Cook Time 45

Servings 4

Peel and chop the squash into chunks. Chop the garlic clove in half. Add both to an oven dish or baking tray and drizzle with ½ tbsp olive oil and a pinch of salt and pepper. Roast at 180℃ (fan) for 20-30 minutes until soft.
Once cooled, blitz the squash and garlic in a food processor with the egg yolk, salt, pepper, ricotta and parmesan until smooth.
Add the mixture to a large bowl and stir through the flour to bring into a ball. Add more flour if the mixture is still very wet.
Divide the dough into 4 pieces and roll out each piece into long, thin sausages on a heavily floured work surface.
Cut into roughly 1.5cm x 1.5cm pieces (they'll look like little pillows). You call leave the pieces like this, or roll off a flour-dusted fork to form the classic gnocchi ridges (see video above).
Bring a large pan of water to the boil. In a frying pan, melt 35g butter and 1 tbsp olive oil.
Cook half of the prepared gnocchi in the boiling water for around 2 minutes, or until each piece floats to the surface. Turn up the heat on the frying pan and transfer the gnocchi.
Fry until starting to golden. Add half the sage leaves and cook further until the sage leaves have fried. In a small pan, gently toast the hazelnuts.
Repeat with the remaining gnocchi, adding the rest of the butter to the frying pan if needed.
Plate up the gnocchi, adding a sprinkle of toasted hazelnuts and grated parmesan to serve.

You can use ordinary plain flour, but super fine flour works well too.
Serves 3-4, depending how hungry you are.
You'll need plenty of extra flour for dusting. If storing the gnocchi in the fridge for later, dust each piece and the plate well.