The store will not work correctly when cookies are disabled.
We use Cookies
We use cookies to give you the best experience and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. Read more about our privacy policy.
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
Method
To make gnocchi roast your squash at 180˚C for 35-40 mins until soft. Allow to cool.
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.
On a floured surface roll the dough out into ½” cylinders and transfer to the fridge to chill for 30 mins.
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.
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.
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.