Recipe for Gnocchi with Butternut Squash Puree

Wash and slice the butternut squash. Remove the skin and steam for 10-13 minutes. Drain well. Place the cooked squash in a bowl, add a drizzle of olive oil and the cold butter. Blend quickly with an immersion blender. Refrigerate for at least 2 hours.

Flour the work surface and place the cold purée on it. Make a well and add half of the flour along with the egg yolk. Mix with clean hands to incorporate the flour. Add salt and freshly grated nutmeg.

Gradually add the remaining flour. Work your dough until you achieve a smooth, perfectly homogeneous ball, neither too hard nor too soft. Be careful not to overdo it with the flour, or else the gnocchi will be too hard and rubbery.

Take small balls of gnocchi dough and form logs about 2 cm thick, then cut them into pieces (about 2 cm). Use a fork to create grooves, then place the gnocchi on a floured board or a floured cloth without letting them touch.

Heat the water in a large pot. Once boiling, gently add small amounts of gnocchi to the water. As soon as they rise to the surface, remove the gnocchi using a slotted spoon. Serve immediately or place them in a large bowl with some fat.

You can accompany your gnocchi with the sauce of your choice; for me, it is homemade tomato sauce. You can sprinkle them with Parmesan or another grated cheese.

To finish TIP: You can freeze the gnocchi on a flat surface without them touching!