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.
