This scrumptious free Butternut Gnocchi is so easy to make and awesome to serve when entertaining guests. Gnocchi are small dumplings made from potato, semolina, or flour and egg, usually served with a sauce.


700g butternut, peeled and diced
olive oil for drizzling
1 medium potato
1 large egg, beaten
1 cup organic flour

125ml butter
1 bunch sage leaves
1 grated pecorina cheese to sprinkle
3ml nutmeg, for serving


  • Preheat oven to 180°C.
  • Place butternut on a roasting tray and drizzle with a little olive oil and roast for 30-40 minutes, or until tender.
  • Boil the potato in its skin until cooked through, allow to cool slightly, then remove skin.
  • Mash butternut and potato together until smooth, add the egg and flour and mix to form a soft dough.
  • Roll teaspoonfuls of mixture on a floured surface to form a small ball and flatten gently by pressing with a fork.
  • Bring a saucepan of water to the boil and cook gnocchi in batches (they are cooked when they float to the surface).
  • Remove with a slotted spoon, set aside and keep warm
  • In a small saucepan melt the butter.
  • Turn up the heat, add sage leaves and cook until crispy and butter has browned.
  • Pour over gnocchi and serve with a sprinkling of pecorino cheese and nutmeg.
Serves 4


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