Crispy Autumnal Gnocchi Plate with Whipped Wensleydale by @_alanaeats

1h

2 servings

🧀

150 g

Yorkshire Wensleydale cheese

🥛

90 ml

Double cream

🧄

2

Garlic clove

🫒

4 tbsp

Olive oil

🎃

1

Butternut squash

🍯

Honey

🧂

Salt

⚫

Pepper

🍝

2

Gnocchi

🫐

Yorkshire wensleydale & cranberries

🌶️

Paprika

🧄

Garlic seasoning

🌿

6 g

Sage

🌿

6 g

Chives

🍋

0.25

Lemon juice

🌼

0.25 tsp

Dijon mustard

  1. Preheat

    Preheat the oven to 200c.

  2. Cut
    • Butternut squash

    Remove the skin and seeds from the butternut squash and cut into cubes.

  3. Line
    • Butternut squash
    • Olive oil
    • Salt

    Line the squash on a baking tray and drizzle with olive oil, honey, salt and pepper, then massage in.

  4. Roast
    • Butternut squash

    Roast the squash for 35-40 minutes.

  5. Season
    • Sage
    • Garlic clove
    • Olive oil

    Make the sage and chive salsa, season to taste and add enough olive oil to make it a drizzly texture.

  6. Add
    • Gnocchi
    • Olive oil
    • Paprika

    Add the gnocchi to a bowl with olive oil, paprika, garlic seasoning, salt and pepper and combine.

  7. Air-fry
    • Gnocchi

    Air fry the gnocchi at 200c for 10-14 minutes, shaking in between.

  8. Blend
    • Yorkshire Wensleydale cheese
    • Double cream
    • Garlic clove

    In a food processor, blend the Yorkshire Wensleydale with cream and garlic to make whipped Wensleydale.

  9. Add
    • Double cream
    • Olive oil

    If still crumbly, add more cream, then add olive oil at the end to smooth it out.

  10. Plate
    • Yorkshire Wensleydale cheese
    • Gnocchi
    • Butternut squash

    Plate the whipped Yorkshire Wensleydale base, the crispy gnocchi, the roasted squash and the sage and chive salsa, then scatter generously with Yorkshire Wensleydale & Cranberries.

Crispy Autumnal Gnocchi Plate with Whipped Wensleydale by @_alanaeats

1h

2 servings

🧀

150 g

Yorkshire Wensleydale cheese

🥛

90 ml

Double cream

🧄

2

Garlic clove

🫒

4 tbsp

Olive oil

🎃

1

Butternut squash

🍯

Honey

🧂

Salt

⚫

Pepper

🍝

2

Gnocchi

🫐

Yorkshire wensleydale & cranberries

🌶️

Paprika

🧄

Garlic seasoning

🌿

6 g

Sage

🌿

6 g

Chives

🍋

0.25

Lemon juice

🌼

0.25 tsp

Dijon mustard

Preparation Steps

  1. Step 1/10

    Preheat the oven to 200c.

  2. Step 2/10

    Remove the skin and seeds from the butternut squash and cut into cubes.

    🎃Butternut squash
    🔪Knife
    🪵Cutting board

  3. Step 3/10

    Line the squash on a baking tray and drizzle with olive oil, honey, salt and pepper, then massage in.

    🎃Butternut squash
    🫒Olive oil
    🍯Honey
    🧂Salt
    ⚫Pepper
    🍳Baking tray

  4. Step 4/10

    Roast the squash for 35-40 minutes.

    🎃Butternut squash
    🍳Baking tray

  5. Step 5/10

    Make the sage and chive salsa, season to taste and add enough olive oil to make it a drizzly texture.

    🌿Sage
    🌿Chives
    🧄Garlic clove
    🍋Lemon juice
    🌼Dijon mustard
    🧂Salt
    ⚫Pepper
    🫒Olive oil
    🥣Mixing bowl

  6. Step 6/10

    Add the gnocchi to a bowl with olive oil, paprika, garlic seasoning, salt and pepper and combine.

    🍝Gnocchi
    🫒Olive oil
    🌶️Paprika
    🧄Garlic seasoning
    🧂Salt
    ⚫Pepper
    🥣Mixing bowl

  7. Step 7/10

    Air fry the gnocchi at 200c for 10-14 minutes, shaking in between.

    🍝Gnocchi

  8. Step 8/10

    In a food processor, blend the Yorkshire Wensleydale with cream and garlic to make whipped Wensleydale.

    🧀Yorkshire Wensleydale cheese
    🥛Double cream
    🧄Garlic clove

  9. Step 9/10

    If still crumbly, add more cream, then add olive oil at the end to smooth it out.

    🥛Double cream
    🫒Olive oil

  10. Step 10/10

    Plate the whipped Yorkshire Wensleydale base, the crispy gnocchi, the roasted squash and the sage and chive salsa, then scatter generously with Yorkshire Wensleydale & Cranberries.

    🧀Yorkshire Wensleydale cheese
    🍝Gnocchi
    🎃Butternut squash
    🌿Sage
    🌿Chives
    🫐Yorkshire Wensleydale & Cranberries

Composition

Ingredients

Types

Dairy, Vegetables, Oils, Sweeteners, Spices, Grains, Pasta, Herbs, Fruit, Condiments

Ingredients

Yorkshire Wensleydale cheese, Double cream, Garlic clove, Olive oil, Butternut squash, Honey, Salt, Pepper, Gnocchi, Yorkshire wensleydale & cranberries, Paprika, Garlic seasoning, Sage, Chives, Lemon juice, Dijon mustard

Notes

Yorkshire Wensleydale cheese (Original Yorkshire Wensleydale), Double cream (80-100ml), Garlic clove (for the whipped Wensleydale), Olive oil (amount not given, used for squash, gnocchi and whipped Wensleydale, 4 or more tbsp, for the salsa), Butternut squash (cut into cubes, skin and seeds removed), Honey (a drizzle), Salt (to taste, for the salsa), Pepper (to taste, for the salsa), Gnocchi (2 servings, fresh gnocchi used), Paprika (for tossing the gnocchi, amount not given), Sage (fresh or dried, for the salsa), Chives (fresh, for the salsa), Lemon juice (juice of 1/4 lemon, for the salsa), Dijon mustard (for the salsa)

Allergens

Milk, Gluten, Mustard

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Vegetarian

Calories

715 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 54g, Fat: 46g, Fiber: 6g, Sugars: 14g

Nutritional Information

Minerals

Calcium: 400mg, Sodium: 850mg, Potassium: 700mg, Iron: 2mg

Vitamins

Vitamin A: 900µg, Vitamin C: 20mg, Vitamin B12: 0.6µg, Vitamin K: 45µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Baking tray, Mixing bowl, Knife, Cutting board, Spatula

Appliances

Oven, Air fryer, Food processor

Type

Type

Type Of Dish

Main Course

Occasions

Dinner Party, Autumn Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@_alanaeats

Origin

Cuisine

British

Geographic

United Kingdom, Yorkshire

Various

Aspect

Texture

Creamy, Crispy, Melty, Crunchy

Flavors

Savory, Sweet, Creamy, Herby, Tangy, Fruity

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store in an airtight container,components best kept separate from salsa and cheese topping if possible,reheat gnocchi and squash before serving for best texture)