Monday, 9 November 2020 – Monday, 30 November 2020
Although we are missing our restaurants terribly, lockdown 2.0 is the perfect opportunity to master the kitchen. We wanted to share this recipe with you from Rabbit, Onion Squash Gnocchi and Tunworth Sauce, to enjoy from the comfort of your own home.
For the Gnocchi…
- 2-3 onion squashes, about 1-1.5kg (if you can’t get hold of these, try pumpkin)
- 1 egg yolk
- 80g semolina
- 80g pasta flour
For the cheese sauce…
- 100g milk
- 250g cream
- 1 round of Tunworth cheese (about 400g), roughly cut
- Splash of white wine
- 1 bunch of thyme
- Pumpkin seeds
- Pre-heat your oven to 180ºC (fan). Cut your squashes in half and de-seed. Lay them flat on roasting trays, flesh side up and sprinkle generously with oil and salt. Bake in the oven for 25-30 minutes or until the flesh is soft. Leave to cool slightly.
- Once the squash is cool enough to handle, remove the flesh and blitz in a food processor along with the pan juices. The flesh needs to still be a little on the hot side or the puree will be at risk of being grainy. Use a spatula to scrape down the sides while blitzing to ensure the mixture is velvety smooth. Set mix aside to cool.
- Pour the squash puree into a large bowl, add the egg yolk, salt, sugar and nutmeg to taste. Pour in the semolina and pasta flour then work the dough until smooth and thick, but a pipeable consistency. Add more flour if the mixture is too wet, but keep in mind that it will continue to absorb liquid long after mixing.
- Meanwhile, make your cheese sauce. Bring all the ingredients together in a saucepan over a medium heat. Allow to simmer until the ingredients are combined. Remove from the heat and let cool for 10 minutes. Blitz (by food processor or hand blender), season with salt and pepper and then strain to make the sauce delicious and creamy.
- Once your sauce is done, poach the gnocchi in batches in a pan of lightly salted water for 2-3 minutes. Cooked gnocchi will float to the top. Strain and serve immediately, with some toasted pumpkin seeds.
All the ingredients can be purchased in Rabbits’s ‘ Farm-Fresh Veggie Box’ for £25 from ‘The Store’. The Store, filling lockdown larders, delivers to London postcodes every Tuesday and Thursday and is a brilliant way to enjoy fresh, homegrown ingredients whilst support your favourite restaurants.