Conveniently Delicious by Devin Connell

Author:Devin Connell [Connell, Devin]
Language: eng
Format: epub
Publisher: Appetite by Random House
Published: 2021-10-12T00:00:00+00:00

BUTTERNUT SQUASH, SAGE & PECORINO GNOCCHI

SERVES 4–6

1 medium (about 2 lb) butternut squash, peeled, seeded and cut in 1-inch cubes

¼ cup olive oil

2 Tbsp balsamic vinegar

Kosher salt and black pepper, to taste

½ batch gnocchi (see this page)

½ cup unsalted butter

½ cup (about 30) sage leaves

1 tsp grated garlic

1 cup grated pecorino romano

Juice of ½ lemon

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Place the squash cubes on the lined baking sheet and toss with the olive oil, balsamic vinegar, salt and pepper. Roast for 25–30 minutes, until tender and caramelized around the edges.

Meanwhile, bring a large pot of salted water to a boil on high. Cook the gnocchi in the boiling water for 3–4 minutes, or until the gnocchi float to the top of the water. Drain and set aside on a baking sheet or platter. Don’t worry about keeping these warm as they will be fried before serving.

When the squash has finished roasting, heat your largest nonstick frying pan over medium-high heat. Melt the butter, then add the sage. Fry for 1 minute until the sage has slightly crisped up around the edges. Remove the sage leaves with a slotted spoon or tongs, and drain on paper towels, leaving as much melted butter in the pan as possible.

Add the gnocchi to the pan and toss to coat in the butter. The gnocchi should be in one layer, so you might have to do this in two batches depending on the size of your pan. Let the pieces fry without moving for 2–3 minutes per side, or until light brown and crisp. Add salt and pepper to taste.

Add the roasted squash and garlic to the pan and sauté with the gnocchi for 2 minutes.

Garnish with the fried sage, pecorino and squeeze of lemon juice and a little more salt and pepper.

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