Put the butternut into a baking tray with a few sage leaves, drizzle with the olive oil and season. Bake for 30 minutes or until soft. Allow to cool.
Blend the butternut into a puree with a food processor. Allow to cool slightly and then add the flour, baking powder, ricotta, Parmesan and seasonings, mix until the ingredients are well blended and form a doughy consistency. Add more flour if too sticky.
Turn the heat up to 220°C. Remove the gnocchi mixture from the processor and knead onto a floured surface until it becomes more pliable. Divide mixture into 4 and roll each piece into finger width sausages, cut into 4 cm pieces and press lightly with a fork.
Place prepared gnocchi into salted boiling water for 3 – 5 minutes or until they float to the surface, remove with a slotted spoon and place into a baking dish (30 x 25).
Drizzle the gnocchi with some olive oil and top with sage leaves. Place in the oven for +-12 minutes.
For the sauce: Gently heat the cream and add the blue cheese bit by bit until it has all melted. Stir in the Parmesan. Remove from the heat and season with salt and black pepper. Pour over the baked gnocchi.
Serve immediately with grated Parmesan.
Delicious with a salad of rocket, pine nuts, balsamic reduction and extra virgin olive oil.
Reprinted with permission of Bits of Carey. To see more
recipes, click here.