Autumn Butternut Gnocchi

A quick one-pot dish

I stole the idea for this from an American cook who probably wouldn’t even recognise my version.  This one has European ingredients, plus mushrooms because at this time of year, why wouldn’t you? The end result is creamy, warming and full of autumn flavours.  

Feeds 2 greedy adults

Before you start, prepare 1 gently roasted butternut squash - thoroughly mashed or puréed. Halve the squash, remove seeds & fibre   Lay cut side uppermost on a baking tray,  and drizzle with olive oil  roast 160c for 40 mins to an hour.  It should be completely softened.  Leave to cool, scrape into a bowl and mash to a smooth purée   You could use a food processor if you wish   

Ingredients

2 fat Toulouse sausages skinned & cut into 8 pieces each

100g mushrooms sliced

400g gnocchi 

½ cup of vegetable stock

Seasoning

1 large or two small cloves of garlic, crushed and creamed

A large pinch pf dried sage or a few leaves of chopped fresh sage

1 cup crème fraîche

1 cup of butternut squash purée 

Fry the sausage pieces gently  in a splash of olive oil until almost cooked.  Add the mushrooms and continue frying gently.  Add the gnocchi and turn in the hot juices.  Add the stock and cook for a couple of minutes.  Season with pepper, salt (if needed), and a shake of paprika, sweet or hot as you like. Stir in the garlic and sage. Add the crème fraîche (I used low fat, but as you prefer) and cook for another 5 minutes over a low heat.  Then add and stir through 1 cup of the butternut purée.  This will give the dish a silky texture, deeper flavour and a warm golden colour. Cook until piping hot and serve with crispy bread and a glass of wine.  Voilà.  

The sausage is lovely here, but could easily be dumped in favour of more mushrooms plus 100g cooked chestnuts, roughly chopped,, to make a meat free meal. 50g of chestnuts would even make a great addition to the sausage.