Eurobass Grenobloise Recipe

Roast the Squash

Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it cut side down on a baking sheet. Roast for about 30 to 40 minutes until tender.

Make the Puree

Once the squash is cool, scoop the flesh into a blender. Add olive oil, salt, black pepper, and vegetable broth. Blend until smooth, then set aside.

Cook the Potatoes

Boil the potatoes in salted water until fork-tender. Drain and let cool slightly, then peel and mash.

Make the Gnocchi Dough

In a bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms, then knead gently on a floured surface until smooth.

Shape the Gnocchi

Divide the dough into small pieces, roll into logs, and cut into bite-sized pieces. Optionally, press each piece lightly with a fork to create ridges.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface (about 2-3 minutes). Remove and set aside.

Combine Toppings

In a skillet, add a bit of olive oil and sauté the sundried tomatoes, baby spinach, artichoke hearts, and capers until spinach is wilted.

Serve

Plate the squash puree, top with the gnocchi, and then add the sautéed topping. Garnish with chopped parsley.