Gnocchi di zucca burro e salvia




  1. Skin, empty and cube the squash.

  2. Skin and cube the potato (equal size).

  3. Boil both in lightly salted water until soft (not falling apart).

  4. Strain and add to food processor while still hot.

  5. Blend until smooth, even consistency.

  6. Pour into a medium sized bowl.

  7. Mix in egg, salt, parmesan, pepper, nutmeg.

  8. Add a half cup of flour and start to work the dough, adding flour until an even color and smooth dough is formed (may still be a bit sticky inside).

  9. Sprinkle flour on counter top and place the dough pressed into an even 1 ½ inch thick piece.

  10. Cut dough into eight pieces.

  11. 1 piece at a time, work dough into ½ inch ropes on floured counter.

  12. Cut rope into ¾ inch ‘pillows’(For visual effect, roll pillows 1 at a time down a floured fork with your thumb to give the classic gnocchi shape).

  13. Place them gently spread on a baking sheet lined with parchment paper.

  14. Place in fridge covered with clean dish cloth.

  15. Boil water.

  16. By grabbing the paper by its sides, gently poor gnocchi into boiling water and let sit for a minute.

  17. Stir lightly with wooden spoon to release them from bottom.

  18. They will start to rise after 2-3 minutes.

  19. Wait 30 seconds after all have risen.

  20. Use slotted spoon or spider ‘etamine’ to remove and place on a cookie sheet.


To serve:

In a sauce pan, brown the butter, until a nutty aroma, add fresh sage, the gnocchi, and toss until nicely coated scoop into a warm pasta bowls. Serve with fresh parmesan, black pepper, olive oil and a leaf of sage



1 medium Yukon Gold potato


1lb butternut squash


¾ cup grated parmesan


1 egg


2 cups or more 00 flour or all-purpose


1 teaspoon salt


½ teaspoon grated nutmeg