Cosy season calls for comfort food that gives something back…

Butternut squash is in season right now and it is serving so much flavour as well as being loaded with fibre and resistant starch, both of which feed your gut microbiome and support steady, happy energy 🧡

Seasonal squash gnocchi

Ingredients:
400g butternut squash
185g buckwheat flour
1 tbsp butter
½ cup gnocchi water
50g grated parmesan
Sea salt
Black pepper

Method:
Start by steaming your squash and allowing it to cool.
Sift your flour onto a clean work surface.
Mash the squash into the flour, then use your hands to form a dough.
Roll the dough into several smaller logs.
Use a knife to cut small pillow shapes.
Bring a large pot of water to the boil, add some salt.
Drop your gnocchi in, and allow them to float to the top.
When they float, after about 2 - 3 minutes carefully scoop them out, and pop them to one side.
Add a generous tbsp of butter to a pan.
Allow the butter to melt , add in grated parmesan, and black pepper, alongside ½ cup gnocchi water.
Stir to create a sauce, add in your cooked gnocchi, coat the gnocchi.
Serve with more parmesan and black pepper.