Go Back
+ servings
Print Recipe
5 from 1 vote

Butternut Squash Gnocchi with Sticky Harissa Onions

Gnocchi with a difference; using both butternut squash and potato adds flavour.
Servings: 4 people
Prep Time20 mins
Cook Time40 mins
Total Time1 hr

Ingredients

  • 1 butternut squash - small
  • 3 -4 medium potatoes
  • 150 g plain flour - (150g)
  • 1 large onion
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp Harissa powder or paste
  • Salt and pepper to taste

Instructions

  • Peel and cut the squash into 5cm / 2"cubes.   Drizzle with a little oil, season with salt and pepper and roast at 180C / 350F / GM4 for about 30 to 40 minutes until soft and starting to brown.
  • Slice the onion thinly and slowly fry with the harissa in the oil and butter.  You need to do this over a very gentle heat, so you drive off the water and the onion becomes sweet and sticky rather than browned.   I find this impossible to do without burning the onions unless I use a heat diffuser.  This should take about 30 to 40 minutes.
  • Meanwhile, peel and boil the potatoes.  When done drain and add the cooked squash, mash or pass through a potato ricer and stir in the flour.   Add more flour if needed, yo will nedd about 150g for 750g cooked vegetables.   The mixture will be sticky, but should come together into a solid lump.
  • With floured hands roll into sausages and cut into bit sized pieces.  Or, as will be far easier dollop it into a piping, or strong plastic bag and snip the corner off and pip directly into a pan of boiling water.
  • Cook the gnocchi in a large pan of boiling water, allow gnocchi to boil for a minute or two after rising to the surface of the pan.    Scoop with a slotted spoon and drain on a tea towel or kitchen paper.
  • Serve topped with the slow cooked harissa onions.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 290kcal | Carbohydrates: 53g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 51mg | Potassium: 740mg | Fiber: 5g | Sugar: 5g | Vitamin A: 20020IU | Vitamin C: 41.4mg | Calcium: 102mg | Iron: 3.1mg
Course: Side Dish
Cuisine: Vegetables