Muddy Makes: Roasted squash, hogs pudding gnocchi with ricotta
With the weather feeling distinctly cooler, we are in the mood for something warming and oven-cooked after months of BBQs and salads. We've a weekend supper sorted for you with this autumnal Cornish Italian dish.
We asked Rupert Cooper, head chef of Philleigh Way Cookery School what he’s cooking this weekend – this is his suggestion. His top tip – if you fancy making your own gnocchi, bake rather than boil your potatoes. But packet gnocchi is just as good, and much faster!
- 1/2 large squash
- 300g hogs pudding
- 1 x onion
- 2 x garlic cloves
- 1 x celery
- 1 tsp chilli flakes (optional)
- 1 tbsp white wine vinegar
- 1/2 chicken stock cube
- Small handful thyme
- 3 tbsp ricotta
- 1 x pack gnocchi (or make your own!)
- Parmesan for grating over
1. Peel and dice the squash into 1cm cubes. Place onto a baking tray, drizzle with olive oil and season. Then put into the oven @ 180c. for 15/20mins
2. Finely dice the onion, garlic and celery.
3. Heat a large saucepan with a touch of oil or butter then add the vegetables. Season.
4. After 5 mins, add the vinegar and stock and add a little water (you can make it as “saucey” as you like!) then blitz with a hand blender until you have a “sauce”
5. When the squash is soft and golden add to the pan and add the ricotta. Stir thoroughly.
6. Take the hogs pudding, remove the skin and cut into small cubes.
7. Heat a frying pan with a little oil, when hot add the gnocchi and season. When they start to turn golden add a knob of butter.
8. Serve the gnocchi/hogs pudding mix on top of the sauce, finely grate some parmesan.
9. Add a glass of wine of your choice!