Squash Gnocchi with Kale and Black Truffle Slices

Squash Gnocchi with Kale and Black Truffle Slices

Pillowy squash gnocchi tossed with sautéed kale, finished with delicate shavings of black truffle—an earthy, comforting dish that balances sweet and bitter in every bite.

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how to make

Serves: 4

For the Gnocchi:

  • 1 small roasted butternut squash, diced
  • Plain flour – as much as you need [approximately 300g]
  • 1 egg yolk
  • Salt

For the Sauce:

  • 4 Cavalo nero leaves, chopped
  • 2 tbsp TruffleHunter's Black Truffle Slices
  • 12 Sage leaves
  • 2 tbsp Sage pesto
  • 1 tbsp olive oil
  • 1 tbsp Pine nuts
  1. To make gnocchi roast your squash at 180˚C for 35-40 mins until soft. Allow to cool.
  2. In a food processor blitz with 1 egg yolk and pinch of salt into a puree and then add a little flour at a time until the squash forms a dough that will hold together and comes away from the side of the mixing bowl.
  3. On a floured surface roll the dough out into ½” cylinders and transfer to the fridge to chill for 30 mins.
  4. Once the gnocchi tubes have firmed up a bit in the fridge slice into small, bitesize sections and indent with a fork, so that your sauce sticks to the cooked gnocchi later.
  5. In a frying pan add your sage, oil, pine nuts, kale, and pesto. Meanwhile cook your gnocchi in boiling water for 2-3 mins until it floats.
  6. Then drain off and add to the kale pan with your black truffle slices. Cook the truffle and gnocchi for a further 2 minutes to bring together all the flavours. Season and serve.
Squash Gnocchi with Kale and Black Truffle Slices

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