Squash and potato gnocchi

 Squash and potato gnocchi

Category:	Pasta
Yield:	1 portion
Nos portion/Portion size:	450 g
Preparation Time Gnocchi	90 minutes
Preparation Time	15 minutes
Cooking Time	10 minutes
Total time	125 minutes

RECIPE GNOCCHI
Ingredients	Unit	Gross weight	Cost
Squash	g	500
Potato	g	500
Flour all purpose	g	150
Potato starch	g	50
Egg	big	1
Salt	g	10
Nutmeg	g	2
White pepper	g	1

  　

METHOD GNOCCHI

Roast the Vegetables: Preheat oven to 400°F (200°C). Bake olive oil-rubbed, pricked potatoes for about 45 minutes. Halve and seed the squash, brush with oil, and roast cut-side up for about 1 to 1.5 hours until tender. Prepare the Puree: Peel hot potatoes and pass through a ricer. Scoop cooled squash flesh and pass through a ricer or puree in a food processor. Let the mixture cool completely. Make the Dough: Add egg, salt, and nutmeg to the cooled potato and squash mixture. Gradually add flour, kneading gently until the dough is slightly sticky but holds together. Avoid overworking the dough. Shape the Gnocchi: Divide the dough on a floured surface and roll into ½-inch ropes. Cut into ¾-inch pieces. Optionally, roll each piece on a flour-dusted fork or gnocchi board to create ridges. Chill shaped gnocchi on parchment-lined, floured baking sheets for at least an hour.

　　　

RECIPE SAUCE
Ingredients	Unit	Gross weight	Cost
Butter	g	125
Fresh Sage leaves	#	12
Salt	g	about
Black Pepper	g	about
Parmigiano Reggiano	g	50
METHOD
Bring salted water to a boil. Cook gnocchi in batches until they float, plus 1-2 minutes. Melt butter in a large skillet and cook until golden brown (about 3-4 minutes). Add sage leaves and cook for 1 minute until crispy. Transfer cooked gnocchi to the skillet with the brown butter sauce and toss to coat. Cook for 5-7 minutes until heated and lightly browned. Season, transfer to a serving bowl, and top with extra Parmesan.