Butternut Squash Gnocchi
This Butternut Squash Gnocchi is 👌👌
Why I love this recipe
A great source of calcium
Cheese provides calcium, which is important for growing bones and teeth.
Contains vegetables
Butternut squash provides vitamin C and beta-carotene.
Protein rich
The eggs and cheese help make this a satisfying, protein-rich meal.
Perfect finger food
The soft texture makes these ideal for babies and young children learning to self-feed.
Great for food play and interaction
I gave Eli a little bowl of grated Parmesan and he loved dunking the gnocchi straight into it 😍
Ingredients
(serves 2 adults and 1-2 children)
150g butternut Squash - roasted and pureed
150g pasta flour, plus extra for rolling
50g grated Parmesan
2 eggs yolks
A pinch of salt
Semolina for rolling
Method
Once squash is cooked, puree and cook in the pan for 5 mins (to remove excess liquid). Allow to cool.
Once cooked, add the flour, cheese, eggs and salt and mix.
Roll dough out on a floured surface. You may need a little more flour if the dough is wet.
Wrap in cling film and leave in the fridge for 2 hours to rest.
Roll dough out on a floured surface again and shape gnocchi.
Roll gnocchi in semolina.
Bring salted water to a rolling boil. Add gnocchi. Cook until they float.
We served ours with an aubergine and tomato sauce.
Delicious!