Butternut squash and chorizo gnocchi

Butternut squash and chorizo gnocchi
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

Silky butternut squash purée and mascarpone make a rich, glossy sauce for the golden, crispy gnocchi. Sliced chorizo, Parmesan and crispy sage leaves add smoky depth and crunch in this comforting dish which is ready in under 30 minutes.

Each serving provides 666 kcal, 24.7g protein, 50.7g carbohydrate (of which 7.9g sugars), 39.3g fat (of which 20.5g saturates), 5.2g fibre and 2.61g salt.

By Verity Genco

Shopping list

Ingredients

  • 1 small butternut squash (about 400g/14oz prepared weight), peeled and cut into 2cm/¾in cubes
  • 1 tbsp olive oil, plus extra if needed
  • 225g/8oz cooking chorizo, sliced into rounds
  • 20 fresh sage leaves (12 left whole, 8 finely sliced)
  • 500g/1lb 2oz fresh or dried gnocchi
  • 150g/5½oz mascarpone
  • 50g/1¾oz Parmesan, finely grated, plus extra to serve
  • salt and freshly ground black pepper
Recipe tips

Method

  1. Bring a saucepan of salted water to the boil. Add the squash and cook for 10–12 minutes, until tender. Drain and blend with 150ml/5fl oz water in a food processor to a smooth purée – it should create about 380g/13½oz purée.

  2. Heat the oil in a large frying pan over a medium heat. Add the chorizo and cook for 4–5 minutes, until it releases its oil and is crisp at the edges. Scoop out with a slotted spoon and set aside, leaving the oil in the pan.

  3. Add the 12 whole sage leaves to the pan. Fry over a medium heat for 40 seconds–1 minute, until dark green and crisp. Lift out and leave to drain on kitchen paper.

  4. Add the gnocchi and remaining sliced sage leaves to the same pan. Fry over a medium–high heat for 4–5 minutes, stirring, until golden and lightly crisp.

  5. Reduce the heat to low. Stir in the mascarpone until melted. Add the squash purée, then 100ml/3½fl oz water, followed by the Parmesan. Season with salt and pepper.

  6. Cook gently for 2–3 minutes, loosening with splashes of extra water if needed, until glossy and well coated. Stir most of the chorizo into the gnocchi mixture, reserving a little for the garnish.

  7. Serve in bowls topped with the reserved chorizo, crispy sage leaves and Parmesan.

Recipe tips

Both chilled fresh and dried gnocchi work well in this recipe.

For a vegetarian version, swap the chorizo for smoked paprika roast mushrooms or chickpeas.

Add the crispy sage leaves just before serving so they keep their crunch.

Leftovers can be chilled in the fridge for up to 2 days and reheated gently with a splash of water.

Any leftover squash can be roasted and used in salads, soups or grain bowls, or chilled or frozen for later.