Updated: Gnocchi with Creamy Butternut Sauce, Browned Butter and Prosciutto Crumbs

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As I stated in my November post – I think this dish is perfect for this time of year. Obviously the pumpkin fits well as it’s in season, but the creamy sauce and fluffy gnocchi is also like a big autumnal hug in a bowl, that one most definitely need right now.

The original recipe is great for weeknight comfort, but cooking for my boyfriend on a Friday night I felt it could do with some jazzing up. So this is the elevated Friday night (or  dinner party) version for when you want to impress but still keep it fairly simple.

If you can’t be bothered with my whole ensemble of extras, and only want to jazz it up in a simple way then just add the prosciutto crumbs, because they have the biggest impact! And the thyme for some freshness!

And the sage is slightly redundant in itself, but it gives a subtle flavour to that glorious browned butter; you don’t need to put the sage on the plate.

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Gnocchi with creamy butternut sauce, browned butter and prosciutto crumbs, serves 2

1/2 butternut squash

olive oil

salt & pepper

approx 300 g gnocchi, cooked according to the instructions on the packet 

50-100 ml single cream

grated nutmeg

a few thyme sprigs

finely grated parmesan

a few sprigs of thyme 

4-6 sage leaves

50 g salted butter 

2 slices prosciutto

Peel the squash and remove the strings and seeds. Cut into even-sized pieces and place in a roasting tin. Drizzle with olive oil and season. Stir to coat all the pieces with oil. Place in the oven and roast until the pumpkin is soft, approx 35 mins in 200C. 

Cook the gnocchi and keep it warm.  

Place the prosciutto slices on a parchment lined oven tray and bake until crispy for approx 5 mins in 200C. Let cool on kitchen towel. Chop coarsely and set aside. 

Purée the roasted squash with a stick blender. Add (cold) cream until you have a nice thick sauce. Season with salt, pepper, nutmeg and grated parmesan. Heat up the sauce in a non-stick saucepan while stirring, if needed.

Melt the butter in a frying pan over medium-high heat and fry the sage leaves. Remove from pan and drain on kitchen towel. Keep the butter on the hob until it’s browned. Remove from the hob when it smells nutty and has a brown (but not very dark brown) colour. 

Mix the gnocchi into the sauce and divide into bowls. Add the sage leaves (if using), drizzle with browned butter and scatter with prosciutto crumbs and thyme leaves. Serve with grated parmesan.   

Pumpkin muffins with white chocolate

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These pumpkin muffins with lemon and cinnamon and topped with white chocolate was a real hit in the office before Christmas. Such a lovely winter cake!

The recipe is courtesy of the Swedish blog Matrepubliken.

Pumpkin muffins with white chocolate, makes12 small muffins
Translated from Matrepubliken’s recipe.
125 ml light brown soft sugar
125 ml sunflower oil
2 eggs
150 ml grated pumpkin (I used butternut squash)
1 lemon, the zest
200 ml plain flour
1 tsp baking powder
1 tsk cinnamon
150 g white chocolate 
Pre-heat the oven to 180C. Mix sugar, oil and eggs to a mixing bowl. Add the grated pumpkin and lemon zest. Incorporate well. Mix flour, baking powder and cinnamon in a separate bowl and add to the wet mixture. Fill the muffin cases halfway up. Bake for 15-18 minutes or until a toothpick comes out dry. Leave to cool. Melt the chocolate in a bain marie and dip the muffins in it (or spoon the chocolate on top of the muffins if you’re cases are too tall to dip). Leave the chocolate to set.