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Gnocchi, squash and girolles

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Ingredients

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gnocchi

squash puree

  • 1 onion squash, halved and seeds removed
  • 1 bunch of sage
  • 100g of butter, cold and diced
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Method

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1
To make the gnocchi, combine all the ingredients in a large mixing bowl. Shape into 4 large triangular pieces, then place in the fridge to chill
2
Preheat an oven to 180°C/gas mark 4. Place the halved onion squash on a tray and fill the cavity with the sage. Drizzle with olive oil and season, then place the two halves together and wrap in foil. Bake for 40 minutes until tender, then remove from the oven. Turn the heat down to 150°C/gas mark 3
3
Discard the sage and transfer the cooked squash to a blender. Blitz on full power with the butter until smooth, then taste for seasoning and set aside to reheat later
  • 100g of butter, cold and diced
4
Place a wide, deep-sided pan full of salted water over a high heat and bring to the boil. Carefully lower the chilled gnocchi triangles into the water and cook for a few minutes. Carefully lift out and chill in iced water. Drain and set aside to pan-fry before serving
5
Place the uncooked onion squash wedges on a baking tray and dress with chopped sage, olive oil, salt and pepper. Bake in the oven for 30–40 minutes until just tender, then set aside to cool slightly
6
Preheat a deep pan of oil or deep-fat fryer to 180°C, and place a large frying pan over a medium heat with a generous drizzle of oil and the knob of butter
  • vegetable oil, for deep-frying
  • 1 knob of butter
7
Place the baked squash wedges and gnocchi triangles in the frying pan and cook for 2 minutes on each side until golden brown. Once cooked, add the girolles and cook for another few minutes until tender. Meanwhile, carefully lower the cavolo nero leaves into the hot oil and deep-fry for a few minutes until crispy
8
To serve, gently reheat the squash puree. Divide the gnocchi triangles and squash wedges between plates, with a generous spoonful of the puree alongside. Scatter the girolles around, then top with the crispy cavolo nero leaves. Finish with the finely sliced chestnut mushrooms and drizzle with oil and season. Serve immediately
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