Go Back Email Link
A plate of Gnocchi in Squash Sauce with fried mushroom caps, garlic chips and crispy curry leaves

Gnocchi with Butternut Squash, Shiitake, Garlic Chips and Curry Leaves

A comforting, flavourful and pretty plate of potato gnocchi served in creamy butternut sauce with thyme and garlic and garnished with a range of savory topping: fried shiitake, garlic chips and crispy curry leaves.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • 1 cooking pot
  • 1 Roasting tray
  • 1 small pan
  • 1 medium pan
  • 1 blender

Ingredients
  

  • 300 g gnocchi
  • 2-3 slices of butternut squash cut from the thick end, 2.5-3cm each
  • 4-5 garlic cloves unpeeled
  • 4 sprigs of fresh thyme
  • 2 tbsp plus 2 cups olive oil
  • 1 garlic clove peeled
  • 1/2 tsp salt
  • 1/2 tsp dry thyme
  • 1/2 cups chicken or vegetable stock see notes

For the toppings:

  • 6-8 shiitake mushrooms caps only
  • 2 garlic cloves peeled
  • 4 sprigs of curry leaves or about 20 leaves
  • Black pepper
  • Grated parmesan

Instructions
 

  • Place the slices of squash onto a baking tray lined with parchment paper. Drizzle with 2 tbsp of oil and arrange unpeeled garlic cloves and thyme sprigs in the middle.
  • Roast in the preheated oven at 200C for 25 minutes or until soft.

In the meatime, put water for gnocchi to boil and prepare the toppings:

  • Wash the shiitake caps and squeeze the extra water out. Slice thinly across.
  • Thinly slice two garlic cloves.
  • Wash and pat dry the curry leaves.
  • Heat 2 cups of cooking oil to high in a small pan.
  • Add the mushrooms and fry for 2-3 minutes until the edges caramelize.
  • Take out with a blotted spoon and transfer onto a paper towel to drain excess oil.
  • Lower the heat to medium.
  • Add garlic slices to the same pan and fry for a few seconds (5-7) until they just turn golden. Remove with a blotted spoon.
  • Add curry leaves to the same pan and fry for 3-5 seconds until just sizzling. Remove immediately.
  • Cook gnocchi according to the instructions and drain.
  • Place the roasted squash into a large bowl and squeeze out roasted garlic.
  • Add a clove of fresh garlic, 1/2 tsp salt, 1/2 tsp dry thyme and 1/2 cup of stock. Blend until smooth.
  • Check for consistency and add more stock if needed.
  • Transfer to a medium pan and heat through. Add the gnocchi and stir to coat.
  • Serve sprinkled with parmesan cheese and generous loading of toppings.

Notes

  • You can use starchy water from gnocchi in place of chicken or vegetable stock.
  • You can prepare the sauce in advance and refrigerate until ready to use.