BUTTERNUT SQUASH: PART 2

BUTTERNUT SQUASH GNOCCHI

Now this recipe, I can get excited about, since it doesn't actually taste like b.squash in the slightest.  However, if like me you would never find yourself with a squash in hand (and I can't blame you for that!), potato or sweet potato puree are actually the more traditionally used ingredients and therefore work as well.

Squash puree (recipe here http://pennypricedkitchen.blogspot.co.uk/2013/02/butternut-squash-part-1.html)
Flour

1.  For a serving for one, you will need about third of the puree made from a whole b.squash.
2. Add flour to the puree until you have a dough that can be touched without sticking but is equally not too dry and holds together well.  (However, if you like a really dense, really chewy gnocchi, the more flour the better but don't go overboard).
3. Follow the pictures and captions for the rest of the method.

Flour surface and roll into logs, the width you'd expect your gnocchi to be.

Cut the logs into pieces.

In batches, add to a pan of boiling water.

Once cooked they will rise to the surface.

At this stage, it's ready to eat.

Season and coat with sauce.

Optional: Top with cheese and bake for 10 mins at 200deg