Libby Silbermann’s Butternut Squash Gnocchi with Silky Cavolo Nero & Kale Pesto

Most people think of potato when they envisage gnocchi but adding butternut squash is a great alternative – it gives a nutty sweetness and a beautiful orange colour. Pan fried and then simply served tossed through a fresh cavolo nero and kale pesto – it is a perfect warmer for the colder, Autumn months. Just make sure you have enough pecorino or parmesan to top generously!

1. To make the gnocchi, cut the butternut squash in half and deseed, then cut into wedges. Place the chopped butternut squash onto a roasting tray. Drizzle and toss in oil, season well with Maldon Salt and add some sprigs of rosemary to the tray before roasting for 40 mins in the oven until soft.
2. Remove from the oven and allow the squash to cool slightly. When cool enough to handle, pass the pieces through a ricer.
3. Tip the pureed squash into a pan and cook gently for 30 – 40 mins until the juices evaporate and you are left with a dense, smooth puree. Leave to cool.
4. Once cooled, add to a bowl and mix in some grated nutmeg, seasoning, egg, flour, a pinch of Maldon Salt and grated parmesan. Mix until you have a soft pliable dough. On a lightly floured surface, roll the dough into a long, thin sausage and then cut into 3cm pieces. Roll them with a gnocchi board or gently press with the prongs of a fork. Set aside on a lightly floured tray whilst you roll the remaining.
5. To make the pesto – Add the cavolo nero and kale to a pan of salted boiling water and blanch for a minute or so. Remove from the pan and place straight into a bowl of iced cold water. Squeeze out any excess liquid from the leaves and then place them into a food processor along with the grated parmesan, toasted pine nuts, crushed garlic clove, a pinch of Maldon Salt and olive oil and blitz until it forms a paste. Season well.
6. Place another large pan of water onto boil and season well with salt. Once boiling pop the gnocchi to boil – they are cooked when they float to the surface. Remove with a slotted spoon. Heat a large frying pan with some oil and then add the gnocchi to the pan, tossing them until they are lightly golden.
7. Finally pour in some of the cavolo nero and kale pesto and toss through the gnocchi. Spoon into bowls and garnish literally with grated parmesan, toasted pine nuts and a final drizzle of olive oil.