Berkswell Cheese Gnocchi With Roasted Butternut Soup
Step 1
To make the gnocchi, mix the potato, egg yolks, ‘00’ flour, cheese and salt together in a bowl until it just forms a soft dough. Check the seasoning.
Step 2
Divide the mixture in half and then, on a floured surface, roll each piece into a long sausage shape, about 1.25cm in diameter. With a sharp knife, cut each sausage into 2.5cm pieces of gnocchi.
Step 3
Bring a large saucepan 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 place onto a plate lined with kitchen paper.
Step 4
Heat a frying pan until hot, add the oil, rosemary and the gnocchi and fry for 1-2 minutes until golden brown and just crispy. Drain onto kitchen paper.
Step 5
To make the soup, heat a frying pan until hot, then add the oil, onion and squash and fry for one to two minutes. Add the garlic and cook for a minute, then add the stock and bring to the boil. Simmer for about 5-6 minutes until the squash is tender.
Step 6
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.
Step 7
To serve, ladle the soup into soup plates. Pile some gnocchi in the centre of each plate, scatter over the coriander cress and drizzle with olive oil.
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