Squash Gnocchi with Kale, Lemon, Chilli and Garlic

Making gnocchi is like messing around with playdough so get the kids involved and have a go at making a batch with squash instead of the usual potato. The dough will keep a few days in the fridge or you can pop it in the freezer and save for later. Serve with pasta sauce, bake with blue cheese and spinach or try our kale based recipe.


Ingredients (serves 4)


For the gnocchi

1 medium butternut squash, halved and deseeded

1 tbsp olive oil

Salt and pepper

2 eggs, beaten

4 cups flour (may require more) plus extra for dusting

½ cup grated parmesan cheese




For the kale, chilli and lemon

1 tbsp olive oil

A couple of good handfuls of fresh kale leaves, destemmed and roughly torn

2 cloves of garlic, chopped

1 tbsp fresh chopped rosemary

1 chopped anchovy

1 tsp chilli flakes

Juice of half a lemon

Salt and pepper




To make the gnocchi, begin by placing the butternut squash in a roasting tray, drizzling with oil and salt and pepper and roasting at 170C for 30-45 mins until soft (test with a knife).  Allow the squash to cool and then scoop out the flesh and discard the skin (or roast till crisp to make a tasty snack!). Place the flesh in a large mixing bowl and mash until a smooth puree is achieved. Add in the egg and ¼ tsp salt and combine with a wooden spoon. Now start to add in the flour, one cup at a time, stirring through to combine. Depending on the water content of your squash you may need to keep adding more flour after the four cups but keep going until an elastic dough that just pulls away from the sides of the bowl is achieved. It should be ever so slightly sticky but not wet. Stir in the grated parmesan.


Flour a clean surface and tip the dough out.  Knead a little and cut a fist sized piece - roll in to a long sausage about 1.5cm thick.  Using the side of a fork cut a 1cm slice of the sausage and squash slightly with the prongs of the fork to form a small pillow with ridged indentations. Continue with the rest of the dough dust the gnocchi with flour and place to one side. Heat a large pan of salted boiling water and pop the gnocchi in, stir to make sure they’re not sticking together and wait for them to rise to the surface (2-3 minutes). Drain and add a drizzle of oil.


While the gnocchi are cooking heat a large heavy based frying pan with a tbsp oil on medium heat add the chilli, rosemary and anchovy and fry for a minute or two.  Toss in the kale and garlic and put a lid on the pan.  Fry for a further couple of minutes, season with salt and pepper and squeeze over the lemon juice which will sizzle and spit. Stir the gnocchi in to the pan and serve in warmed bowls.