Butternut Squash Gnocchi and Sweet Potato


The finest Purbeck produce and an eclectic collection of china – there’s more to this tea room than just delicious cakes and sandwiches…

This quintessential tea room proudly hangs out the vintage bunting for local produce. There’s Dorset clotted cream from BV Dairy and local jam to spread on their handmade scones as you sip a loose leaf tea from Dorchester tea merchant, The Gilded Teapot. It’s no different on their evening menu, which is also full of delicious local flavours, including Lyme Bay crab and Isle of Wight tomatoes, all cooked to perfection by chef and owner David and his team.
“This is one of our favourites from our vegetarian selection on offer at Worth Matravers Tea & Supper Room,” he says. “We are often influenced by the Italians in our choice of vegetarian meals and find the local produce available to us can often be used to enhance the dishes.”

Serves 6
A knob of unsalted butter
400g butternut squash, diced
600g baby sweet potatoes
225g ricotta cheese
175g Italian 00 flour
175g unsalted butter
50g ground almonds
50g Old Winchester cheese (English Parmesan style vegetarian cheese)
25g grated Coastal Cheddar
2 free range egg yolks
A pinch of ground cinnamon, salt and freshly ground black pepper

For the sauce:
12 fresh sage leaves
40g Old Winchester cheese
A few toasted flaked almonds
A few pumpkin seeds

Handful of watercress for serving


1. Add diced butternut squash to melted butter in a frying pan. Coat well and season. Transfer butternut squash to baking tray and place in pre-heated oven to soften. Put the whole baby sweet potatoes on a second baking sheet and place in 180ºC oven. Both trays need to remain in oven until the squash and sweet potatoes are soft, approximately 15 minutes. Set aside sweet potatoes to cool before peeling and cutting into wedges.
2. Place the butternut squash into a large mixing bowl and mash with a potato masher. Leave to cool. All remaining ingredients can then be added to the mash and mixed together to form a firm creamy mixture.
3. Put the gnocchi mixture into a piping bag. The bag opening should be cut so the mixture can be piped at thumb thickness onto parchment paper in long lengths.
4. Using a knife which has been dipped into hot water to prevent sticking, cut the long lengths of gnocchi mixture into 2.5 cm lengths.
5. Bring a large saucepan of salted water to the boil and carefully drop in each of the gnocchi. As they float to the top, remove them with a slotted spoon and place onto a greased tray to cool. This completes the preparation stage.
6. When you are ready to dine, gnocchi and sweet potato wedges can be gently sautéed and seasoned in a frying pan and then popped into the oven for 10 minutes at 180ºC.
7. Now you have time to make your sauce and prepare your plates. Butter, sage leaves, pumpkin seeds and toasted flaked almonds should be placed into a small saucepan and gently heated.
8. A large handful of watercress can be placed onto each plate. Gnocchi and sweet potatoes should be served on top of the watercress. Sage butter sauce can now be spooned over the gnocchi, and this can be topped with a sprinkling of finely grated Old Winchester cheese. Serve immediately.


Worth Matravers Tea & Supper Room
Worth Matravers, Swanage, Dorset, BH19 3LQ
Tel: 01929 439 368


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