Berkswell Cheese Gnocchi With Roasted Butternut Soup
Berkswell Cheese Gnocchi With Roasted Butternut Soup

Berkswell Cheese Gnocchi With Roasted Butternut Soup

Gnocchi is one of the easiest things to make in a kitchen, using dry, cooked and riced potatoes with the addition of egg yolks and flour. You can add various cheeses, the classic being parmesan, but Berkswell or a blue cheese works well with this soup. If you want to make gnocchi in advance, the best way is to blanch them first, then freeze them and use as required. This soup works equally well with cauliflower instead of the butternut squash.

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Total Time
38 Minutes
200g of potatoes, peeled, cooked & riced
4 egg yolks
60g of Italian ‘00’ flour, plus extra for dusting
30g of Berkswell cheese, finely grated
1 tsp of salt
50ml of olive oil
2 sprigs of rosemary, leaves picked & roughly chopped
For The Soup
2 tbsp of olive oil
1 onion, finely diced
1 butternut squash (about 1kg), peeled, deseeded & cut into 1cm dice
2 garlic cloves, finely chopped
500ml of chicken stock
Sea salt & freshly ground black pepper
To Serve
2 tablespoons coriander cress
2 tablespoons olive oil
Step 1

To make the gnocchi, mix the potato, egg yolks, ‘00’ flour, cheese and salt together in a bowl until it just forms a soft dough. Check the seasoning.

Step 2

Divide the mixture in half and then, on a floured surface, roll each piece into a long sausage shape, about 1.25cm in diameter. With a sharp knife, cut each sausage into 2.5cm pieces of gnocchi.

Step 3

Bring a large saucepan of salted water to the boil. Drop the gnocchi into the water and cook for 1-2 minutes, or until they float. Remove from the water with a slotted spoon and place onto a plate lined with kitchen paper.

Step 4

Heat a frying pan until hot, add the oil, rosemary and the gnocchi and fry for 1-2 minutes until golden brown and just crispy. Drain onto kitchen paper.

Step 5

To make the soup, heat a frying pan until hot, then add the oil, onion and squash and fry for one to two minutes. Add the garlic and cook for a minute, then add the stock and bring to the boil. Simmer for about 5-6 minutes until the squash is tender.

Step 6

Pour in batches into a food processor and blitz to a fine purée. Pour the soup into a clean saucepan and season with salt and black pepper. Return to the heat to warm through.

Step 7

To serve, ladle the soup into soup plates. Pile some gnocchi in the centre of each plate, scatter over the coriander cress and drizzle with olive oil.

Potato by James Martin (Quadrille, £23) Photography: John Carey.

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