Butternut Squash Gnocchi with Bacon & Sweetcorn

Gnocchi is easy and quick to make. It is a great way to use up leftover potato, squash or beetroot.

Gnocchi is very similar to pasta and which is made by adding egg and plain flour to produce a dough that is poached in salted boiling water.

Here I used leftover steamed butternut squash.

I added some parmesan which gives a great flavour. They poach in about 1 minute. Don’t add too many at once. I poached 1/3 of this batch at a time. You can form fancy shapes with gnocchi. I usually keep this simple and just slice on an angle!

1. Mash 100g of cooked butternut squash.
2. Add 30g grated parmesan, 2 tsp dried parsley, 1 beaten egg and 1 tsp of salt 1 tsp of pepper.
3. Add 100g of plain flour to form a soft dough that can form a ball.
4. Use extra flour (I used about 30g) to roll dough out into thin sausage shapes 1cm in diameter.
5. Cut on a angle into 1cm size chunks.
6. Drop the gnocchi into boiling salted water and poach until they float. About 1 minute. 10-12 at a time is fine in a large pan.
7. Drain on kitchen roll.
8. Saute 100g bacon until crispy and chop finely. Stir in bacon and a 150g of sweetcorn into gnocchi.

Gnocchi are great sauted when cooked in butter with some fresh sage if you don’t mind all the extra calories!