{"id":477,"date":"2024-10-26T22:24:36","date_gmt":"2024-10-26T22:24:36","guid":{"rendered":"https:\/\/swoosh0018.com\/?p=477"},"modified":"2024-10-26T22:24:36","modified_gmt":"2024-10-26T22:24:36","slug":"creamy-butternut-gnocchi-recipe","status":"publish","type":"post","link":"https:\/\/swoosh0018.com\/?p=477","title":{"rendered":"Creamy Butternut Gnocchi Recipe"},"content":{"rendered":"

Recipe from the kitchen of Chef Byron du Bois,
\nExecutive Chef at Southern Sun The Cullinan<\/em><\/strong><\/p>\n

\"\"<\/p>\n

INGREDIENTS:<\/strong><\/p>\n

500g ready-made gnocchi<\/p>\n

30ml olive oil<\/p>\n

5g fresh thyme<\/p>\n

\u00bd onion, chopped<\/p>\n

2 garlic cloves, minced<\/p>\n

1 cup butternut pur\u00e9e<\/p>\n

\u00bd cup cream<\/p>\n

50g butter<\/p>\n

salt<\/p>\n

pepper<\/p>\n

OPTIONAL INGREDIENTS:<\/p>\n

toasted pumpkin seeds<\/p>\n

Danish feta<\/p>\n

roast butternut<\/p>\n

METHOD:<\/strong><\/p>\n

    \n
  1. Heat the oil in a large saucepan on medium heat, add onion and thyme, cook until translucent. Add the garlic and cook for further 4 minutes.<\/li>\n
  2. Transfer onions and garlic to blender along with the butternut pur\u00e9e and cream. Blend until smooth, return to saucepan and season with salt and pepper.<\/li>\n
  3. Bring a large pot of salted water to a boil. Cook gnocchi until they rise to the surface of the water. Use a slotted spoon to transfer the gnocchi to the greased tray and drizzle with a little olive oil to prevent them sticking together. Remember to reserve a cup of the cooking water.<\/li>\n
  4. Heat the oil and butter in a large skillet and gently brown the gnocchi on either side. Remove from skillet and add to a saucepan with butternut pur\u00e9e mix. Add a bit of cooking water from the gnocchi to thin if necessary.<\/li>\n
  5. Serve in a wide brimmed bowl topped with toasted pinenuts and crumbled Danish feta.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Recipe from the kitchen of Chef Byron du Bois, Executive Chef at Southern Sun The Cullinan INGREDIENTS: 500g…<\/p>\n","protected":false},"author":1,"featured_media":478,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[138,136],"tags":[141,139,140],"class_list":["post-477","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","category-recipes","tag-gnocchi","tag-pasta","tag-recipe"],"_links":{"self":[{"href":"https:\/\/swoosh0018.com\/index.php?rest_route=\/wp\/v2\/posts\/477","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/swoosh0018.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/swoosh0018.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/swoosh0018.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/swoosh0018.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=477"}],"version-history":[{"count":1,"href":"https:\/\/swoosh0018.com\/index.php?rest_route=\/wp\/v2\/posts\/477\/revisions"}],"predecessor-version":[{"id":479,"href":"https:\/\/swoosh0018.com\/index.php?rest_route=\/wp\/v2\/posts\/477\/revisions\/479"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/swoosh0018.com\/index.php?rest_route=\/wp\/v2\/media\/478"}],"wp:attachment":[{"href":"https:\/\/swoosh0018.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swoosh0018.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swoosh0018.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}