Squash Gnocchi
Squash Gnocchi

Ingredients

Method

  • 100g walnuts
  • 200g plain flour
  • 300g squash or pumpkin, chopped and cooked
  • Make the gnocchi by blitzing the walnuts in a food processor, then adding the flour and cooking squash, and mixing well to combine into a dough.
  • Divide the mixture into 4 and toss in more plain flour. Roll into a long sausage, and chop into 2.5cm pieces. Toss again in flour to coat them lightly, and drop into a pan of boiling salted water. The gnocchi is cooked once it floats to the surface, and should be served with sage butter or pesto. Easy peasy!
10 mins
1 serving
This recipe pairs perfectly with the Gargoyle Sangiovese 2017 from Adelaide Hills, Australia.

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