Gnocchi alla Romana with butternut squash

By Sofia Gallo

This classic Roman dish is a unique type of gnocchi made with semolina flour and cheese to result in a creamy and airy texture. The addition of seasonal butternut squash creates an unique flavour, that combined with freshly grated nutmeg and crispy sage, it’s the perfect combination for a hearty and comforting autumnal dish.

Kitchen tools needed: chopping board, knife, mandoline, whisk

Serves: 4 people as a side or 2 as main

Prep: 20 min Cooking: 35-40 min

Difficulty: Easy

Ingredients:

• 300 ml milk
• 85g fine semolina
• 250g of non-seasoned roasted squash, mashed
• 30g unsalted butter plus more to grease the baking dish
• 35g grated parmesan or preferred hard cheese
• Salt and pepper to taste
• Freshly grated nutmeg to taste

For the topping:

• 100g gorgonzola cubed
• 35g grated parmesan or preferred hard cheese
• Sage leaves

Method: 

1. Place the milk, salt, pepper, nutmeg into a saucepan and bring to a gentle boil.
2. Pour the semolina all at once and cook by whisking until it resembles polenta or very thick mashed potatoes.
3. Add the butter, parmesan and the squash, combine fully. Set aside to cool slightly.
4. Once the mixture has cooled down, place it onto some parchment paper and create a cylinder, diameter of your choice. Place this into the fridge for about 30 minutes, until completely cooled down.
5. Preheat the oven to 200°C/Gas Mark 6 and grease a baking dish with butter.
6. Take your gnocchi out of the fridge and cut into circles of about 2cm thickness. Lay them into the dish previously prepared.
7. Top with the toppings and bake until the cheese has melted and the topping is golden brown and slightly crunchy.

Tips:

• Try giving the dish a twist by adding some roasted chestnuts, delicious.
• For a more decadent taste, add a large egg to the semolina.