Butternut gnocchi with sage butter
FOR 4 PEOPLE
TIME
Preparation :
55 minutes
Rest :
20 minutes
Cooking :
55 minutes
DIFFICULTY
COST
Recipe taken from the blog Plus a crumb on the plate.
Ingredients
- 1 kg of butternut
- 2 egg yolks
- 400 g of flour
- 1 pinch of fine salt
- 175 g grated parmesan
- 2 kale leaves
- olive oil
- salt
- 70g butter
- a few sage leaves
- pepper
- pecan
Preparation
- Preheat the oven at 200°C (th. 7). Cut in half and core the butternut. Arrange the pieces on a baking tray and bake. After 30 minutes, take them out and let cool.
- Recover and crush the flesh through a potato masher. Take 500 g of puree and mix it with the egg yolks, flour, salt and 150 g of parmesan. Flour the work surface, roll out the dough, then form 4 sausages. Cut the sausages using a knife to form the gnocchi. Place them in the refrigerator for 20 minutes.
- Clean kale and remove the central stem. Roughly chop the leaves, then mix with 1 tbsp. tablespoon of olive oil. Massage the leaves to soften them before putting them in the oven at 120°C (th. 4) on a baking tray covered with baking paper. Cook them for 15 min.
- Melt butter in a pan. Add the sage leaves and continue cooking over low heat for 5 minutes.
- Carry bring a pan of salted water to the boil during this time and immerse the gnocchi in it. Cook for 3 minutes until they rise to the surface. Remove them with a slotted spoon and reserve a cup of the cooking water.
- Remove sage from the pan, then pour in the gnocchi. Add the remaining grated parmesan and the cup of cooking water. Cook for 2 minutes over low heat, while stirring.
- Serve the gnocchi on plates with the kale chips and roughly chopped pecans. Pepper and salt.
