A perfect pan fried gnocci dish

Chef's Delight by Norbert Neylon

A word from the chef

This week the recipe is suitable for vegetarians: pan-fried gnocchi, butternut squash, spinach and wild mushrooms. It’s a great dish for this time of year, real hug in a bowl type of food. The recipe is easy to make and can be adapted to add protein, such as chicken or some of your favourite cheese. It’s best to cook the gnocchi in advance and simply warm up when ready to serve.

Ingredients Serves 6

For the gnocchi

500g of dry mashed potato

150g flour

1 whole egg

pinch of salt

300g wild mushrooms

50g spinach

300g butternut squash

10ml Truffle oil

1. To make the gnocchi put the dry potato purée, flour, egg and salt in a food processor and pulse gently until the mixture starts to come together. Remove from the machine and mix the dough by hand to form a smooth texture. Add a little flour if necessary. Roll the mixture out into long strips and cut into bite sized chunks. Poach the gnocchi in boiling water for 1 minute. Cook in small batches 10 pieces at a time approximately. Once cooked place in ice water to prevent them from overcooking. Strain and add a little oil to prevent them from sticking together.

2. To make the butternut squash puree cut the squash in bite size pieces and boil until tender. Strain the water and blend in a food processor until smooth. Season to taste and add a little water if necessary.

3. Wash the spinach and mushrooms and cut the mushrooms as required.

4. Ready to serve Heat the butternut squash puree and place in the centre of the bowl. In a large hot pan add the gnocchi and a little olive oil fry for 1 minute stirring occasionally. Add the mushrooms and cook until soft, then add the spinach. Season with salt and pepper and a little truffle oil if desired. Serve.

It’s advisable to cook a maximum of two servings at a time, this will give you the best results.