Squash Gnocchi with Sage & Bacon


Prep time: 1 hour Cook time: 30 minutes

Serves 4



For the gnocchi:
750g / 1lb 10oz butternut squash
300g / 9 oz flour
2 egg yolks
Pinch of Cornish Sea Salt Flakes

For the Pesto:
12 sage leaves
50g / 2 oz grated Parmesan
1 tbsp olive oil
1 tbsp pumpkin seeds
1 tbsp lemon juice
Pinch of Chilli Sea Salt

To serve:
150g / 5oz diced bacon
100g / 4oz kale



Peel and roughly chop the squash and boil for 15-20 minutes until soft. Drain thoroughly and then push the squash through a metal sieve, or a potato ricer, to make a smooth purée. Allow to cool and mix in the flour. Beat in both egg yolks and a pinch of Cornish Sea Salt Flakes until it forms a dough. Knead to ensure it is smooth.

Roll the dough on a floured surface into a long thin sausage then cut into 1 inch pieces to form the gnocchi. Using the prongs of a fork, make an indentation into the top of each gnocchi.

For the pesto, grind the sage leaves, pumpkin seeds and Chilli Hit Simple Seasoning together in a mortar and pestle to form a paste. Stir in the Parmesan, lemon juice and olive oil.

Fry the bacon in a pan and when the oil starts to be released stir in the kale and fry until crispy. Then add the pesto.

Drop the gnocchi into boiling, salted water and cook for a couple of minutes. The gnocchi are ready when they rise to the surface of the water. Remove, drain and toss in the pan with the bacon, kale and pesto.

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