Butternut, Bacon, Blue Cheese and Browned Butter Gnocchi

Name: Butternut, Bacon, Blue Cheese and Browned Butter Gnocchi
Yield: 4 servings
Cuisine: South African
Ingredients: 4 potatoes; 2 cups flour; 1 egg; 500 g Butternut cubes; 1 Cup Bacon bits; to taste Blue cheese; 100 g butter; Handful fresh sage leaves; Olive oil; Fresh Parmesan; Salt and pepper

Inge @ingethirion

Worcester

This dish simply ticks all the boxes. The ultimate comfort food in my opinion. Such simple ingredients working together in perfect harmony. From the soft, pillowy, homemade gnochhi to the slightly sweet and charry roasted butternut, this dish is absolute perfection. The hazelnut notes in the browned butter brings out the nuttiness and sweetness of the butternut and the salty bacon and creamy blue cheese round off every mouthful. 👌🏼 possibly one of my favourite recipes to cook and eat 👏🏼 #savourydish

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Ingredients

4 servings

4potatoes
2 cupsflour
1egg
500 gButternut cubes
1 CupBacon bits
to tasteBlue cheese
100 gbutter
Handfulfresh sage leaves
Olive oil
Fresh Parmesan
Salt and pepper

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Steps

1

Cut potatoes into quarters and boil in salted water until soft. Drain liquid and mash well to get rid of any lumps. Allow to cool slightly
2

In a mixing bowl add the mashed potatoes, an egg and 1 cup of flour. Using your hands, mix well to form a sticky dough. Add the rest of the flour, two tablespoons at a time and continue to mix until you get a soft, pliable dough that isn’t sticky. (You may not need the whole second cup of flour or you might need a bit more, depending on the size of your potatoes.)
3

Clingwrap dough and refrigerate until needed.
4

Preheat oven to 200 degrees. Place butternut in a roasting tray and drizzle with olive oil. Season with sea salt and roast for 30-40 minutes.
5

Cut butter into small cubes (all the same size so they melt at the same speed). Place in saucepan and gently melt over low heat. Butter will start bubbling fast and then start to brown and smell deliciously nutty. Give the pot a few swirls until the butter is browned nicely and remove from heat and pour into small jug. (NB you NEED to remove the butter from the pan as it will continue to cook and can VERY easily burn).
6

Add sage leaves to jug and set aside. Sage leaves can be removed after about 5 minutes and left on a paper towel to drain excess butter.
7

Fry off bacon bits until crispy. Drain excess fat on paper towel.
8

On a floured surface, divide gnocchi dough into 4 portions and roll each portion out to form a long, thin cylinder of about 1.5cm in thickness. Cut each cylinder into pieces of about 2cm in length.
9

Bring a pot of salted water to the boil. Add gnocchi and cook until the gnocchi starts to float. Strain and set aside.
10

To serve: Divide gnocchi and butternut pieces between four bowls. Sprinkle over the bacon bits and drizzle gnocchi with browned butter. Break blue cheese into small pieces and add to bowls. Season with a bit of salt and freshly ground pepper and top with freshly grated parmesan. Add a few crispy sage leaves. ENJOY (preferably with a glass of 🍷)