Recipes / Creamy red kuri squash gnocchi
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Creamy red kuri squash gnocchi
The sauce makes this dish: roasted red kuri squash, cream, garlic and parmesan coat the gnocchi, with smoked paprika and nutmeg for a warming finish.
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Ingredients
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Serves 4 for the original quantities. The slider adjusts servings. Adjust your tin and cooking time as needed.
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Roast the squash
Wash and quarter the red kuri squash. Roast at 180°C for 30 minutes, extending the cooking time to 1 hour if needed until the flesh is cooked.
Make the sauce
Finely chop the onion and garlic. Brown them in a hot frying pan with a drizzle of olive oil and the knob of butter, then add the cream. Scoop out the cooked squash flesh and add to the pan. Stir so it breaks down into the sauce. Add the smoked paprika, chives, nutmeg, salt and pepper. Grate the parmesan.
Cook the gnocchi
Cook the gnocchi in boiling salted water. Add to the sauce, stir and mix in the parmesan. Adjust the seasoning if needed. Enjoy!
Enjoy!
Ingredient information is based on the listed ingredients and does not cover possible traces. Check product labels; the absence of an icon does not guarantee the absence of an allergen.