Squash gnocchi

with tomato and basil sauce
Rohan Perera from Langley Academy
Prep time: 
1 hour 15 minutes
Cook time: 
20 - 30 minutes
  • 1.5kg potato
  • 1kg squash
  • 800g all purpose flour
  • 5 eggs
  • 1 teaspoon of salt
  • Good grating of nutmeg or ½ teaspoon of ground
  • 50ml good olive oil

  • 4-5 clove of garlic, minced
800g tin chopped tomatoes 

  • Basil, thinly sliced

  • Salt & black pepper to taste

  • Parmesan shavings
  1. Boil or steam the potatoes and squash and make basic potato mash and squash mash. (Make it to a puree more or less) And mix the two together.
  2. Make a "well" with the flour on a clean work surface. Place combined mash mixer in centre of "flour well", pour eggs, nutmeg and salt on.
  3. Gently mix dough until it all comes together. It should feel supple and slightly sticky.
  4. Roll dough into large cylinder dusting with flour as needed and cut into four equal parts.
  5. Roll each part into a log about 1/4 inches in diameter.
  6. Cut into little nuggets and repeat for all four logs.
  7. Press each nugget with a fork to mark the lines on it.
  8. To make the sauce, place the garlic In a saucepan with olive oil, and sauté over medium heat.
  9. Stir in tomato and season with salt and black pepper.
  10. Simmer over low heat for 10 minutes and then add basil.
  11. Blitz the sauce in food processor or with a stick blender until smooth, keep warm.
  12. Drop the gnocchi into boiling, salted water and cook for about 2-3 minutes, or until the gnocchi rises to the surface.
  13. Serve with the tomato sauce, parmesan shavings and chopped fresh basil.