Roast Squash with Hazelnut Gnocchi

Demuths
2 North Parade Passage,
Bath BA1 1NX

01225 446059
www.demuths.co.uk

Head chef Richard Buckley of Demuths has a passion for bringing vegetables to the centre of the plate: “I believe that local, seasonal produce should be at the heart of all our food, nothing is more satisfying than taking a beautiful vegetable straight from the field, treating it with respect and serving it to people you care about.”

Demuths Restaurant in Bath has been one of the country’s top vegetarian restaurants for over 20 years and continues to redefine what it means to cook and eat vegetables in our times. They strive to make healthier, tastier, more creative food using the world-class produce grown in the fields around Bath.

In October and November there is no getting away from squashes. This recipe is a celebration of autumn with cider, hazelnuts and squashes combining to make a hearty, satisfying feast.

Ingredients
For the squash
A selection of small local squashes such as onion or acorn
Thyme
2 cloves
Salt
Rapeseed oil

For the cider cream
2 shallots
2 garlic cloves
2 sprigs thyme
2 juniper berries
1 clove
200ml cider
200ml double cream
Salt and pepper
For the hazelnut semolina gnocchi
170ml whole organic milk
20g unsalted organic butter
50g semolina
20g toasted hazelnuts
15g old Winchester
Cheddar, grated
Salt
Black pepper
Nutmeg

Method
For the cider sauce:
1 Fine dice the shallots and fry in a little vegetable oil until soft. Crush the garlic to a paste, add to the shallots and fry for 2 minutes. Add the cider, thyme and spices and reduce the cider by 2/3.
2 Add the Cream and simmer until the sauce coats the back of spoon. Put milk and butter into a pan and bring to the boil, then remove from the heat and slowly add the semolina, stirring until thick.

For the gnocchi:
Crush the hazelnuts and add to the mix with the cheese. Add nutmeg and season with salt and pepper. Spread onto a tray to cool and cut out rounds with a cookie cutter.

For the squashes;
Wash the squashes and cut into 2cm wedges removing the seeds but leaving the skins on. Put into a bowl and add thyme and cloves, cover in oil and season heavily. Lay on a tray and cover tightly with foil, then roast at 200°C for 35 minutes.

To serve;
Gently heat the sauce in a pan. Fry the gnocchi and a little savoy cabbage. Remove the squash from the oven and place on the plate with the gnocchi and cabbage. Pour the sauce over the top and enjoy the perfect taste of autumn.

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