Butternut squash gnocchi with green sauce
Ingredients
- 250 g butternut squash
- 225 g of flour
- 60 g Parmesan
- 1 c. à café nutmeg
- 3 c. à soupe Aix-en-Provence olive oil PDO
- 1 c. à soupe garlic powder
- 2 c. à café curry
- 1 c. à café Espelette chilli
- 1 a knob of butter
- Salt (pepper)
- 1 bouquet carrot tops
- 2 gousses garlic
- 1 c. à soupe mustard
- 1 c. à café chilli paste
- 12 brins parsley
- 50 g walnuts (optional)
- 100 g Parmesan
- 25 g Aix-en-Provence olive oil PDO
- 1 lemon juice
- salt, pepper
Astuce
Instructions
Mix 2 tablespoons of Aix-en-Provence olive oil PDO, the nutmeg, 1 teaspoon of curry powder and the garlic powder. Wash and halve the butternut squash, remove the seeds (set them aside for later), and score the flesh. Brush the squash with the mixture, wrap it in aluminium foil and bake for 30 minutes at 180°C.
- Rinse the seeds, dry them, mix 1 tablespoon of olive oil with 1 teaspoon of Espelette chilli and 1 teaspoon of curry powder, then spread them out on a baking tray. Bake for 10 to 15 minutes, until the seeds are golden brown.
- Prepare the sauce: wash the carrot tops. Blend them with the other ingredients to make a creamy sauce, season to taste and set aside.
Once the butternut squash is cooked, blend it until smooth in a mixing bowl, then add the salt, Parmesan and flour, and mix to form a firm dough. Place the dough on a floured work surface, shape it into long rolls, and cut these into pieces to form the gnocchi.
- Bring a large saucepan of water to the boil and season with salt. Gently add the gnocchi and cook for a few minutes over a medium heat; carefully remove them with a slotted spoon when they rise to the surface. Heat a little olive oil in a frying pan, add a knob of butter and fry the gnocchi (do not overlap them).
- Mix the gnocchi with the green sauce and serve, sprinkled with Parmesan and pumpkin seeds.
Astuce
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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