Crown Prince Gnocchi

You can use most squash for this recipe but we highly recommend Crown Prince for it texture and flavour. Thanks to Shillingford Organics for sharing this recipe.

Ingredients

360g Peeled and roasted Crown Prince.
140g '00' Pasta flour (Plain flour will work too)
½ tsp salt

1. Peel and roast the squash until soft. Once cooked, let it cool down for 10-15 minutes and then mash it. While it’s still a bit warm add it to a big bowl with the salt and incorporate the flour little by little. 
2. Mix well until you form a ball. The dough should come together; if it’s too sticky add a bit more flour and knead gently until it becomes a smooth dough. 
3. Let it rest, covered, for at least 30 minutes, or a few hours is even better in the fridge.
4. To shape the dumplings, cut the dough into 6 portions, dust them each with flour, dust the working surface of the counter with flour and roll each portion with both hands into long tubes. Then with a dough cutter, or knife, cut into dumplings. Dust with a bit more flour the dumplings and shake them between your hands to remove the excess, and then place them separately in a drying rack with baking paper. 
5. The dumplings are ready to be cooked as soon as you shape them, or you could keep them for later and refrigerate them for up to a couple of days. 

To cook them you can either:

1. bring to boil the water with salt, and pour in the dumplings - they will be cooked once they come up to the surface. 

OR
2. Gently heat some oil and butter in a frying pan until the butter has melted. Add the gnocchi. Don’t overcrowd the pan – you want the gnocchi to be spread out in a single layer across
the bottom of the pan. Cook over a medium heat, stirring every few minutes, until crisped up to your liking (around 10-15 minutes).

This is the basic recipe - you can just eat them on their own with a bit of kale pesto, brown butter and sage sauce, or any other sauce you fancy.