Georgia Hirst Instagram – Gluten-free potato gnocchi, pancetta and sage with a creamy butternut squash sauce using everything @stellarkitchenware 🤎 Presentation is not my thing – but let me tell you it tasted incredible 🤤 Products featured include Stellar’s Eclipse cookware collection, Poise knives and Salt and Pepper Mills. I loved using the Chef’s Pan, really makes cooking everything so much easier. Find the links in my stories. Ingredients: 1 egg X4 baking potatoes Gluten-free flour 1 butternut squash Double cream Parmesan Sage Butter Pancetta Chilli oil Chipotle flakes Chilli flakes Salt and pepper to season Recipe: Preheat your oven to 200 degrees Wash your potatoes and boil them till soft (peel skin before or after) Cut your butternut squash in half and gut it Put your squash in a baking tray, drizzle with oil, season and put it in the oven. Turn the temperature down to 180 degrees When soft, take your potatoes out and soak them in cold water Chop them and use a ricer to grate the potato finely Create a mound of potatoes with a hole in the middle and crack one egg into the centre Put a generous drizzle of flour on top Start to fold the mixture until it turns into dough – as it’s gluten-free it will be crumbly to start so be quite firm with the mixture When the dough is ready cut it into small chunks and roll them into shape – cutting your little gnocchi Put a fresh saucepan of water on the hob and bring to a boil, season well with salt Add the raw gnocchi into the water and wait for them to rise to the surface (which doesn’t take long) While the gnocchi sits on kitchen paper, heat the pancetta in a pan till nice and crispy Take out the pancetta and put the sage into the same pan until crispy (this won’t need long) Take the butternut squash out of the oven cut into small chunks and place it in a blender with a bit of water and a splash of double cream- along with a few cloves of cooked garlic When the sauce is blended you can plate it up and enjoy with a sprinkle of Parmesan🧡 #ad