Handmade Butternut Squash Gnocchi
Ingredients
- 4 Russet potatoes, skinon medium, skin on
- 1 ½ cup Peetz S.M.A.R.T Blend plus more for the counter top
- 1 teaspoon 1 teaspoon salt
- 1/8 teaspoon nutmeg freshly grated
- 1 butternut squash large
- 1 tablespoon olive oil
- salt and pepper to taste
- 3 eggs large, Omega-3
Instructions
- Preheat the oven to 350 F.
- Add the potatoes to a pot filled with cold water.
- Bring to a boil and then simmer for 25 to 30 minutes.
- To see when potatoes are cooked, test with a skewer or fork. It should be tender
- . Drain potatoes and leave to cool.
- Meanwhile, cut the squash in half and remove the seeds.
- Place the squash in a roasting pan.
- Drizzle with olive oil. Season with salt and pepper.
- Roast the squash in the oven for 30-40 minutes, until tender.
- Remove the squash from the oven and allow to cool.
- Next, scoop the squash out of the skin and place in a blender.
- Sprinkle with fresh nutmeg. Pulse until pureed. Set aside.
- Peel the potatoes. Throw away the skins.
- Place potatoes in a large bowl and mash well.
- Press through a potato ricer to remove lumps.
- Add the squash puree into the potatoes ¼ cup add a time to add colour.
- In another large bowl, whisk together the eggs and the salt.
- Sprinkle in Peetz S.M.A.R.T Blend.
- Add potato and squash mixture.Mix until a dough forms.
- Divide the dough into three equal rounds.
- Roll each round into a series of ropes about 1 inch wide.
- Cut each rope into 1-inch pieces to make gnocchi.
- Dust a fork with a bit of Peetz S.M.A.R.T Blend.
- Press fork gently on each side on the gnocchi to mark.
- Bring a large pot of water to a boil.
- Add the gnocchi and cook 3-4 minutes.
- Strain before serving with your favourite sauce.
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