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- 1
kg butternut or coquina squash
- 250
-300g plain flour, plus extra to dust
- 50 g
Parmesan, finely grated
- 1
medium egg, beaten
- 3 Tbsp.
extra virgin olive oil
- 200 g
chard, shredded
- 2
garlic cloves, crushed
Pinch of dried chilli flakes
- 125 g
buffalo mozzarella, torn
- 50 g
blanched hazelnuts, toasted and roughly chopped
- Step 1Preheat oven to 200°C (180°C fan) mark 6. Cut squash into quarters lengthways and deseed, leaving skin on. Place on a baking tray and cook in oven for 45min, until flesh is completely tender.
- Step 2Whilst hot, scrape squash flesh from skins with a spoon (discard skins) and put into a medium pan. Mash thoroughly. Cook over medium hob heat, stirring regularly, for 10min until purée has dried out considerably – when it stops sizzling it’s dry enough (see GH Tip).
- Step 3Tip purée on to a clean board or work surface and leave until cool enough to handle. Sprinkle over 250g (9oz) flour, the Parmesan and plenty of seasoning. Make a well in the centre, add the egg, then bring mixture together with your hands, kneading gently for a couple of min until pliable. If too soft, add a little more flour. Wrap in clingfilm and chill for at least 30min to firm up slightly.
- Step 4Divide dough into four and roll each piece on a lightly floured surface into a 2cm (3/4in) thick sausage, then slice into 2cm (3/4in) pieces.
- Step 5To serve, cook gnocchi in a large pan of boiling salted water until they all bob to the surface, then cook for 3-4min more, until cooked through.
- Step 6Meanwhile heat oil in a large non-stick frying pan over medium-high heat. Remove cooked gnocchi with a slotted spoon and transfer to the hot frying pan. Fry for 2-3min, tossing gently, until lightly golden. Add chard, garlic and chilli flakes and cook, stirring, for 1-2min until chard has wilted. Top with the mozzarella and hazelnuts and serve.
Get ahead
Prepare to end of step 3 up to a day ahead; chill. Roll and shape up to 1hr before cooking; cover and chill. Complete recipe to serve.
GH Tip
The key to a light and workable gnocchi dough is driving off as much moisture from the squash as possible, which also helps concentrate the flavour.
Per serving:
- Calories: 624
- Protein: 23g
- Total fat: 29g
- Saturates: 9g
- Carbs: 65g
- Total sugars: 9g
- Fibre: 7g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
