Butternut Soup With Butternut Gnocchi
This comforting recipe combines creamy butternut squash soup with delicate butternut squash gnocchi, wilted Swiss chard, and perfectly poached eggs. Topped with a flavorful beurre noisette, crunchy pumpkin seeds, and nutty Berkswell cheese, this dish is a harmonious balance of flavors and textures that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 175g/6oz butter
- 1 small white onion
- 2 garlic cloves
- 500g/1lb 2oz butternut squash
- 800ml/1 pint 8fl oz hot vegetable stock
- 75ml/3floz double cream
- 110g/4oz Swiss chard
- 4 free-range eggs
- 125g/4½oz butter
- 20g/¾oz pumpkin seeds
- 1 sprig fresh rosemary
- 40ml/1½fl oz sherry vinegar
- 150g butternut squash
- 500g/1lb 2oz Desirée
- 40g/1½oz Berkswell cheesecheese
- 20g/¾ oz free-range egg yolk
- 90g/3½oz ‘00’ pasta flour
- 50g/2oz butter
Instructions
- For the soup, heat 125g/4½oz of the butter in a large saucepan and fry the onion and garlic for 3-4 minutes, or until translucent.
- Add the butternut squash and fry for a further 2-3 minutes. Cover with the vegetable stock, bring to the boil and simmer for 15-20 minutes, or until the butternut squash is tender. Blend the soup in a food processor until smooth and pass through a fine sieve into a clean pan.
- For the beurre noisette, heat the butter and pine nuts in a saucepan until golden-brown. Add the rosemary and sherry vinegar and remove from heat.
- For butternut squash gnocchi, preheat the oven to 180C/350F/Gas 4.
- Place the chopped squash onto a large sheet of aluminium foil, wrap it into a parcel and cook in the oven 20-25 minutes. Set aside to cool then blend in a food processor until smooth.
- Meanwhile bake the potatoes into the oven for 1 hour, or until tender in the middle. Once cooked, pass the potato flesh through a fine sieve.
- Mix 300g/11oz potato with 75g/3oz butternut until well combined. (Use any leftover potato and butternut squash in another recipe.)
- Add the cheese, egg yolk and add the flour to the potato. Mix until well combined to form a dough.
- Knead the dough gently for a couple of minutes then roll out into sausages about 1cm/½in thick. Cut the sausages into pieces 2.5cm/1in long. Press each gnocchi with the tines of a floured fork and place onto a lightly floured tray.
- Cook the gnocchi for 1-2 minutes in boiling salted water or until they float to the top. Drain and set aside.
- Melt the butter in a frying pan and fry the gnocchi until golden-brown on all sides
- Heat a separate frying pan until hot, add the remaining 50g/2oz butter and the chard and cook for 1-2 minutes, or until it has wilted.
- Meanwhile softly poach the eggs in simmering water for 2-3 minutes.
- To serve, reheat the soup and stir in the cream. Arrange the gnocchi and chard in serving bowls, ladle over the soup and place an egg on top. Grate over a little Berkswell cheese and spoon the beurre noisette and pumpkin seeds around.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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