Ingredients

Method

• 700 g butternut 
• 800 g large potatoes 
• 1 T olive oil 
• salt, to taste  
• 50 g hard cheese, finely grated 
• 1 free-range egg, beaten 
• ½ t nutmeg 
• 125 g flour 
• 125 g butter 
For the herb pesto: 
• 15 g Italian parsley 
• 15 g basil 
• 1 clove garlic 
• 25 g hard cheese, finely grated
• 1/3 cup olive oil 
• sea salt and freshly ground black pepper, to taste 
To serve: 
• 50 g hard cheese, finely grated 

Method

Ingredients

1. Preheat the oven to 200ºC. Halve the butternut and remove the seeds. Prick the potatoes with a fork. Brush the butternut and potatoes with oil and sprinkle with salt. Roast for 1 hour or until soft. Allow to cool for 15 minutes, then peel.

2. Mash the butternut and potato using a ricer, then mix with the cheese, egg, nutmeg and 1 t salt.

3. Gradually mix in the flour, 1 T at a time, kneading gently until the dough just holds together. Tip onto a floured surface and knead gently until smooth, adding more flour if necessary. Divide the dough into 6 pieces, then roll out each piece into cylinders 1.5 cm in diameter. Cut each cylinder into 2 cm pieces, place on a baking tray and chill for 1 hour.

4. Cook the gnocchi in batches in a large pot of boiling salted water for 2 minutes, or until they float to the surface. Remove using a slotted spoon.

5. To make the pesto, blend the herbs, garlic, cheese and oil to make a paste. Season to taste.

6. Heat the butter and pesto in a pan until foaming. Toss the gnocchi through the butter and serve immediately sprinkled with cheese.
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