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Berkswell cheese gnocchi with roasted butternut soup
Serves 4 Starters and mains
For the gnocchi
- 200g potatoes, peeled, cooked and riced
- 4 egg yolks
- 60g Italian ‘00’ flour, plus extra to dust
- 30g Berkswell or blue cheese, finely grated
- 1tsp salt
- 50ml olive oil
- 2 rosemary sprigs, leaves picked and roughly chopped
For the soup
- 2tbsp olive oil
- 1 onion, finely diced
- 1 butternut squash (approx.1kg), peeled, deseeded and cut into 1cm diced
- 2 garlic cloves, finely chopped
- 500ml chicken stock
To serve
- 2tbsp coriander cress
- 2tbsp olive oil
Method
To make the gnocchi, mix the potatoes, egg yolks, flour, cheese and salt together in a bowl until it just forms a soft dough. Divide the mixture in half and, on a floured surface, roll each piece into a long sausage shape, approx. 1.25cm in diameter. With a sharp knife, cut each sausage into 2.5cm pieces of gnocchi.
Bring a large pan of salted water to the boil. Drop the gnocchi into the water and cook for 1–2 minutes or until they float. Remove from the water with a slotted spoon and transfer to a plate lined with
kitchen paper. Heat a frying pan until hot, then add the oil, rosemary and the gnocchi and fry for 1–2 minutes until golden brown and just crispy. Drain on to kitchen paper.
To make the soup, heat a frying pan until hot, then add the oil, onion and squash and fry for 1–2 minutes. Add the garlic and cook for 1 minute, then add the stock and bring to the boil. Simmer for 5–6
minutes until the squash is tender. Pour, in batches, into a food processor and blitz to a fine purée. Pour the soup into a clean saucepan and season with salt and black pepper. Return to the heat to warm through.
To serve, ladle the soup into bowls. Pile some gnocchi in the centre of each bowls, then scatter the coriander cress over and drizzle with the olive oil.
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