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You are here: Home / Vegetarian dishes / Autumnal gnocchi

Autumnal gnocchi

October 10, 2011 by Laura Scott 6 Comments

The allotment  at long last is nearly cleared! This late burst of sun we have been getting over the last few weekends has done me many favours in terms of getting on with the back breaking hard slog of  clearing the plot. Mr. Scott and myself have really been putting in the hours in a desperate bid to get the ground cleared before half term descends.

I think we’ve done it, almost, as near as, just about! If ever you want to have a good night’s sleep, I suggest a dose of heavy duty gardening. It’s so physically demanding that after a day of working the soil, you will drift off into the most well deserved slumber.  There is nothing better for you than a day outdoors to clear the mind as well as  getting the heart rate pumping, muscles working and body stretching. The perfect workout that is completely free!

 

Looking around the allotment, I have noticed pumpkins and squash galore. The apples keep on coming. The grapes have now been harvested and turned into wine. A neighbour is attempting to make cider for the first time. There are cabbages and cavolo nero in all their glory. Masses of walnuts and proud looking leeks.

 

Sadly, none of this plentiful harvest comes from our own plot. But, lets hope that this time next year I shall be telling you about the successes and failures of  my very own first growing season. Watch this space………

Here is my adaptation of a recipe for  Autumnal gnocchi. It is based on a recipe from the Capricorn goats cheese recipe booklet,  using the spare  Goats cheese  I had left over from making Beryl the Goats cheese pizza. It uses seasonal  butternut squash, to which I added some leeks, dried chilli and rosemary when roasting the vegetables. I also add a large handful of torn basil just before serving. It really lifts the dish and produces the most beautiful  sweet herb aroma.

Roast butternut squash,  leek & Goats cheese  gnocchi

Ingredients :~ Serves 2

  • 100g butternut squash peeled, de-seeded and cubed
  • 1 large leek cut into medium sized discs
  • 1 red onion cut into chunks
  • 1tsp Rosemary ( 1/2tsp dried )
  • 2 dried red chillies broken up or sliced
  • olive oil
  • 100g Capricorn Goats cheese
  • 25g butter
  • 250g gnocchi
  • Large handful of torn basil leaves
  • Salt & Pepper

Method :~

  1. Pre-heat the oven to 200 degrees.
  2. Line a baking tray with baking parchment.
  3. Place the butternut squash, leek, red onion, chopped dried chilli, Rosemary, salt & pepper into a bowl and coat with olive oil.
  4. Transfer to the baking tray and roast in the oven for 30 minutes.
  5. After the vegetables are roasted, cook the gnocchi in a pan of boiling salted water for 2 to 3  minutes.
  6. Heat the butter in a  frying pan, then add the cooked and drained gnocchi. Stir to  coat them in the butter.
  7. Add in the roasted vegetables.
  8. Take the pan off the heat before adding the chopped Goats cheese and torn basil.
  9. After the dish has been combined, place into bowls and garnish with some  grated Parmesan cheese and lots of black pepper.

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Related

Filed Under: Allotment news, Family food, Main dishes, Vegetable dishes, Vegetarian dishes Tagged With: Alotment, Autumn, basil, butter, butternut squash, dreid chilli, gnocchi, Goats cheese, leeks, olive oil, recipe., rosemary. Parmesan cheese, vegetarian

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Comments

  1. working london mummy says

    October 10, 2011 at 3:40 pm

    I do love this recipe, I dont make enough butternut squash or gnocchi. Will have to try this out.  By the way is it hard to make gnocchi from scratch? just fancy trying it but not sure if worth it..!

    Reply
    • laura says

      October 10, 2011 at 6:52 pm

      You know what, they aren’t too tricky to make. Having said that, I always buy the DeCecco one sas they hold their shape well and don’t go too flabby!

      Reply
  2. Karen says

    October 10, 2011 at 7:20 pm

    A WONDERFUL recipe and one that is right up my street……your hard work has been rewarded.
    Karen

    Reply
    • laura says

      October 11, 2011 at 4:19 pm

      Here’s to next year bringing a bumper crop of vegetables!

      Reply
  3. Julie says

    October 26, 2011 at 12:13 pm

    I love gnocchi and the sound of this sauce. That’s Friday’s dinner sorted!

    Reply
    • laura says

      October 26, 2011 at 3:41 pm

      Hi Julie,
      Pleased you like the sound of this dish! Let me know how it goes…..x

      Reply

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

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