Servings: 4

500g Maris Piper potatoes 500g Maris Piper potatoes
500g butternut squash 500g butternut squash
100g Tipo 00 flour, plus extra for dusting 100g Tipo 00 flour, plus extra for dusting
1 whole nutmeg, for grating 1 whole nutmeg, for grating
1 bunch of fresh flat-leaf parsley (30g) 1 bunch of fresh flat-leaf parsley (30g)
½ a clove of garlic ½ a clove of garlic
50g shelled unsalted walnut halves 50g shelled unsalted walnut halves
extra virgin olive oil extra virgin olive oil
25g Parmesan cheese, plus extra to serve 25g Parmesan cheese, plus extra to serve
½ a lemon ½ a lemon

Peel the potatoes and squash (deseed, if needed), chop into 3cm chunks and cook in a large pan of boiling salted water for 12 minutes, or until tender, then drain and cool. Tip on to a clean tea towel, gather up into a bundle and squeeze out as much liquid as you can, then tip into a bowl. Mash together, then sprinkle over the flour, finely grate over half the nutmeg, season generously with sea salt and black pepper, and mix well. Knead the mixture on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage, about 1.5cm thick. Slice into 1.5cm pieces to create the gnocchi.
Pick the parsley leaves into a pestle and mortar and bash to a paste with a pinch of salt. Peel and bash in the garlic, then pound in the walnuts until fine. Muddle in 4 tablespoons of oil, finely grate in the Parmesan, then squeeze in the lemon juice. Season to perfection and tweak to your liking.
When you’re ready to eat, cook the gnocchi in two batches in a pan of boiling salted water for 2 to 3 minutes - as soon as they come up to the surface they’re ready, so remove with a slotted spoon to a plate - they’ll firm up after about 30 seconds. Either toss each batch with half the pesto and a splash of cooking water, or spread the pesto on a plate and serve the steaming gnocchi on top. Finish with an extra grating of Parmesan. Delicious with a seasonal salad.
To make vegetarian: swap Parmesan for vegetarian hard cheese.
I love having fun with the pesto, so swap the parsley for rocket or a blend of mint and basil. Shop-bought jars are great if you’re short on time, but making your own will give you super-fresh, incomparable flavour.

Jamie Oliver - Veg  Jamie Oliver - Veg
1hr 15mins  1hr 15mins