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Butternut gnocchi with blue cheese and sage

Ingredients 11
Servings 2
Time 30 mins


  • 1
    large butternut
  • 3-4
    garlic - unpeeled
  • A few sage leaves
  • 1
    semolina - all purpose flour will also do
  • 2
    jumbo eggs, lightly beaten
  • Salt
  • 500
  • 100
    blue cheese
  • 2-4
    grated parmesan
  • Freshly ground black pepper
  • Fresh sage


50 mins
First you have to roast the butternut. I like to slice the butternut in round discs, peel and place them on a baking sheet and add a few cloves of garlic, some sage or thyme and a sprinkling of sea salt.

Bake in a moderate(180C) oven until fork tender. Allow to cool. When cool enough, place butternut in a processor and blitz until smooth and creamy, add egg mixture and squeeze out the garlic, which is now soft and add to the butternut puree.

Add the semolina and very gently, with a feathery touch knead the dough.

The dough should be moist but not too sticky. It must have a pillowy feel to it. Allow the dough to rest for 30 minutes or so! Cut it into 8 pieces. Gently roll each piece of dough into a  log, roughly the thickness of your thumb. Use a knife and cut pieces every 3/4-inch/2cm. Dust with flour.

If you have a gnocchi board use that to shape your gnocchi, otherwise make little dumplings and press up against a fork to make the indentations. Sprinkle with more flour.

Now get a big pot of water boiling, add about a tablespoon of salt and cook the gnocchi in batches by dropping them into the boiling water.

You will know when  they are cooked because they will pop back up to the top. Fish them out of the water  with a slotted spoon ten seconds or so after they've surfaced.

While the gnocchi is cooking, get a small pot on the stove and pour the cream into the pot. add the cheeses and allow the cream to come to a slow bubble and the cheese to melt.

Once you have fished out all the gnocchi, you can fry them in a little sage butter, but I think it is just a tad too rich, so I serve them on a plate with some of the Blue Cheese sauce over the top. Serve with a few grindings of black pepper and some fresh sage.

Reprinted with the permission of My Easy Cooking. To visit My Easy Cooking's blog, click here.

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