Squash gnocchi with kale and black truffle slices

Serves 4


For the gnocchi:

  • 1 small roasted butternut squash, diced
  • Plain flour – as much as you need [approximately 300g]
  • 1 egg yolk
  • Salt

For the sauce:


  1. To make gnocchi roast your squash at 180˚C for 35-40 mins until soft. Allow to cool.
  2. In a food processor blitz with 1 egg yolk and pinch of salt into a puree and then add a little flour at a time until the squash forms a dough that will hold together and comes away from the side of the mixing bowl.
  3. On a floured surface roll the dough out into ½” cylinders and transfer to the fridge to chill for 30 mins.
  4. Once the gnocchi tubes have firmed up a bit in the fridge slice into small, bitesize sections and indent with a fork, so that your sauce sticks to the cooked gnocchi later.
  5. In a frying pan add your sage, oil, pine nuts, kale, and pesto. Meanwhile cook your gnocchi in boiling water for 2-3 mins until it floats.
  6. Then drain off and add to the kale pan with your black truffle slices. Cook the truffle and gnocchi for a further 2 minutes to bring together all the flavours. Season and serve.

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