Butternut Squash Gnocchi with Roasted Tomatoes and Langoustines
Tasty butternut squash gnocchi with roasted tomatoes and langoustines. A truly delicious and very fancy looking dish that will make everyone on the dinner table happy.
4 Recipe - persons
Recipe - ingredients
1 small butternut squash
2 garlic cloves
12 cherry tomatoes
6 tbsp extra virgin olive oil
salt and pepper
1 rosemary sprig
1 thyme sprig
1 tsp smoked paprika
1 tsp ground turmeric
1 2/3 cups flour
1 egg, beaten
1 tsp red pepper flakes
4 langoustines, halved lengthwise
3 sage sprigs, leaves only
Recipe - how do you make it
These gnocchi are made with butternut squash instead of potatoes. Very silky and smooth, so good!
Recipe - steps
1 Preheat the oven to 350 F.
2 Halve the squash, remove the seeds, and cut the squash into big chunks. Line a baking sheet with parchment paper and arrange the squash on it. Bake for 30 min and set aside to cool. Lower the oven temperature to 250 F.
3 Chop the garlic. In a baking dish combine the garlic with tomatoes, olive oil, rosemary and thyme. Season with salt and pepper. Roast for 10 Minutes. Discard the herbs after.
4 Scoop the flesh out of the butternut squash and puree it in a processor. Transfer to a bowl. Stir in the paprika, turmeric, salt, flour and egg. Mix well. Scatter extra flour on plate. Using two spoons, shape squash into small balls and dredge into flour. Set aside.
5 Bring a saucepan to boil. Add salt and the gnocchi. They are done as soon as they rise to surface. Coat them with olive oil as soon as you take them out of the water.
6 Slice remaining garlic, and heat oil in a pan over medium heat. Put the garlic into the pan and add red pepper flakes for 2 min. Increase the heat and add the langoustines for 1-2 minutes. Remove the langoustines and add the sage leaves to the pan for a minute.
7 Divide the tomatoes between two plates, add the gnocchi and top with langoustines. Drizzle with oil and top with sage leaves.