Butternut gnocchi with chard & mozzarella

Making your own gnocchi is much simpler than you’d think.

SERVES 4 PREP 30min, plus cooling and chilling COOK about 1hr 5min

• 1kg butternut squash

• 250-300g plain flour, plus extra to dust

• 50g Parmesan, finely grated

• 1 medium egg, beaten

• 3tbsp extra virgin olive oil

• 200g chard, thickly shredded

• 2 garlic cloves, crushed

• Pinch dried chilli flakes

• 125g buffalo mozzarella, torn

• 50g blanched hazelnuts, toasted and roughly chopped

1 Preheat oven to 200°C (180°C fan) mark 6. Cut squash into quarters lengthways and deseed, leaving skin on. Put on a baking tray and cook in the oven for

45min, until flesh is completely tender.

2 While 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 and stops sizzling.

3 Tip purée on to a clean board or work surface and leave until cool enough to handle. Sprinkle over the flour, Parmesan and plenty of seasoning. Make a well in centre, add 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.

4 Divide dough into 4 and roll each piece on a lightly floured surface into a 2cm thick sausage, then slice into 2cm pieces.

5 To serve, cook gnocchi in a large pan of boiling salted water until they all bob to the surface, then cook for 3-4min more.

6 Heat oil in a large non-stick frying pan over medium-high heat. Remove cooked gnocchi with a slotted spoon and transfer to 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 mozzarella and hazelnuts and serve.

GET AHEAD Prepare to end of step 3 up to a day ahead and chill. Roll and shape up to 1hr before cooking, cover and chill. Complete recipe to serve. PER SERVING: CALS 624; FAT 29G; SAT FAT 9G; CARBS 65G