Matt's Delightful Squash Gnocchi in butter sauce

Matt's Delightful Squash Gnocchi in butter sauce, nothing but texture and exquisite flavor from the homemade gnocchi to the sauce. Sweet, salty, acidic, and crunchy, this one will have you licking your lips. It's squash season, try this recipe out!

Song of the day: "Let My Love Open the Door", by Pete Townshend

Inspiration

Ever since I was little, cooking shows have always been a favorite to watch. Nicoletta and I have our favorites too, and MasterChef Australia is among the top. We love the compassion, and sincerity of the judges, and also the food that is being prepared is always next level. This recipe was inspired by the judge and Chef Matt Preston. He did a master class on making these seasonal delicious gnocchi, and we were sold right away. Today with plenty of passion and excitement, we are going to show you how to make this lovely Matt's Delightful Squash Gnocchi in butter sauce! Come, time to gather up the ingredients and get into the kitchen!

The ingredients for Matt's Delightful Squash Gnocchi in butter sauce

We have seen a huge abundance of squash and pumpkin in the markets, so this recipe could not have come at a better time. Here is what you will need to complete this recipe:

• Pumpkin or squash puree
• Flour
• Salted butter
• Evo oil
• Pumpkin seeds or pine nuts
• Sultanas
• Capers
• Pancetta or bacon
• Parmigiano or Pecorino

As far as equipment this is what is needed:

• A good clean work surface
• Bowls and ramekins for ingredients
• Parchment paper to roll the gnocchi
• Knife to cut the gnocchi
• Baking sheet for the gnocchi
• Large pot for boiling the gnocchi
• Slotted spoon
• A sauté pan
• Wooden spoon

The steps in making Matt's Delightful Squash Gnocchi in butter sauce

This recipe is fairly easy and involves some pretty genius techniques. Here is the first step in this recipe. Making and forming the gnocchi:

• Firstly, season the pumpkin or squash with salt, pepper, paprika. Place garlic and onion inside the half cut piece and drizzle with evo oil. Bake in a 375 degree oven until fork tender. Take out of oven, let cool. Take out garlic and onion. Scoop pulp out with a spoon and place into a large bowl.
• Secondly, sift flour over mixture and carefully incorporate with minimal mixing until flour is just combined. Work with your hands if needed to bring it together. It will be very sticky.
• Thirdly, work in batches. Grab some of the gnocchi mixture and place on a floured parchment paper. Grab both ends of the paper and cradle the dough. Pull one side up and as you do that one hand is going down, creating this rolling effect that will form your dough into a 1 inch thick rope, roughly 2.5 cm. Place rope on a floured work surface or leave on the parchment and cut into 3-4 cm lengths, they do not have to be perfect. Place on a baking sheet that has been sprinkled generously with some flour.
• At this point you can cook the gnocchi right away or freeze the gnocchi until you want to use them. Just make sure to freeze them in single layers, then after they are frozen you can bag them. Another tip is to cook your gnocchi frozen, don't let them thaw.

It's time to cook the gnocchi

Cooking gnocchi is really easy. Let me tell you how:

• Get a large pot of salted water to boil. Taste your water, it should taste like a broth.
• When the water starts to boil, time to place the gnocchi in. I use a slotted spoon or strainer with a handle so I can place the gnocchi into the boiling water slowly and gently. You don't want a roaring boil, just a gentle boil so the gnocchi don't get tossed about too much.
• Gently move them with a wooden spoon and when they come to the surface and you notice this foam starting to form around the edges, toss in a glass of cold water and take the gnocchi out with a slotted spoon.

Putting Matt's Delightful Squash Gnocchi in butter sauce together

We are down to the final touches of this recipe.

• While gnocchi are cooking, we need to crisp up some pancetta that we have diced. We do this by placing the pancetta into a sauté pan, turning heat to high, and crisping up those lovely morsels. Take out with a slotted spoon and place in a bowl lined with paper towel.
• In the same large sauté pan drizzle in evo oil, and a nice dollop of butter. Turn heat to a medium. Watch as the butter turns a golden color then toss in cooked gnocchi and give them a good stir coating them with that lovely sauce.
• Lastly add in sultanas, capers, the crispy pancetta, and the pumpkin seeds. A quick toss in the pan and we are ready to rock this Matt's Delightful Squash Gnocchi in butter sauce in a plate!

Matt's Delightful Squash Gnocchi in butter sauce, a thing of true beauty and aroma

Take a look at this. The colors say Fall, the aroma says yum, what more can you ask for. Remember just one more thing, a little sprinkle of freshly grated Parmigiano or Pecorino.

Tasting time

I am so excited to sink my teeth into Matt's Delightful Squash Gnocchi in butter sauce. Let's try it together. Mmmmmm, these gnocchi are just exquisite. Light, billowy, just melt in your mouth. The sweetness of the squash pairs so well with that brown butter sauce. I love the play of sweet and savory between the capers and the sultanas, and that crispy pancetta and pumpkin seeds not only add the saltiness to the mix but also a lovely crunch. The end result, a dish that you can be proud of, and enjoy immensely! A wonderful thing to share with the people you cherish!

More gnocchi recipes

If you love gnocchi, check out some of our other delicious gnocchi recipes:

• Gnocchi alla Romana (Roman-style Semolina Gnocchi)
• Homemade Potato Gnocchi with gorgonzola and walnut sauce, Gnocchi gorgonzola e noci
• Beetroot Ricotta Gnocchi in a Brown Butter Gorgonzola Sauce
• Homemade Purple Potato Gnocchi
• Gnocchi alla Sorrentina (cheesy baked gnocchi)

Buon Appetito!

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