serves 6 as lunch/starter

The Field - - Cookery -

This dish is au­tumn on a plate with its earthy rich flavours and bright colours. Ri­cotta gnoc­chi is lighter than potato so over­all the dish doesn’t feel too heavy.


Re­move any sinew and slice the fil­lets into 2cm pieces. sea­son then mix with the thyme and olive oil. Leave cov­ered in the fridge.


Pre­heat the oven to 200°C/400°F/GAS mark 6.

Cut squash in half and roast on tray un­til soft (about 1½ hours). al­low to cool then dis­card the seeds and skin. mash 350g of squash (you can save the rest to use in soups, stews or risot­tos). us­ing a fork, mix the rest of the gnoc­chi in­gre­di­ents into the mashed squash and sea­son. Lightly dust a sur­face with flour and roll the mix into ap­prox­i­mately a 1½cm di­am­e­ter log. Cut into 2cm pieces and press each one gen­tly with a fork.

Lay them out on a lightly floured tray.

Bring a large pan of wa­ter to the boil and cook the gnoc­chi in two or three batches by drop­ping them in (they will sink) then tim­ing them for three min­utes once they start com­ing to the sur­face – the wa­ter should only boil gen­tly. scoop them out when cooked and let them drain in a colan­der.

to serve

In a large fry­ing pan, sauté the pancetta and mush­rooms in the but­ter and oil for about five min­utes then add the gnoc­chi and cook for two min­utes more. add the wine then take off the heat be­fore stir­ring through the chopped rocket. serve hot with ex­tra parme­san on top.

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