Homemade Sage Gnocchi with Roasted Squash and Pecorino

Ingredients

1 serving

• potato250 g
• wheat flour60 g
• egg1 unit · 60 g
• butternut squash150 g
• olive oil10 g
• pecorino20 g
• fresh sage3 g

Method

1. 1

   Boil the potatoes (250 g) whole in their skins for 25 minutes, peel them while hot and pass them through a ricer.

2. 2

   Let the purée cool slightly, then work in the flour (60 g) and egg (1) with your fingertips: handle as little as possible to keep the gnocchi light.

3. 3

   Roll the dough into 2 cm ropes, cut 2 cm pieces and score them on the back of a fork.

4. 4

   Preheat the oven to 200 °C, cube the butternut squash (150 g) and roast for 25 minutes with 5 g of olive oil.

5. 5

   Poach the gnocchi in a large pan of simmering salted water: they are done as soon as they float, about 2 minutes.

6. 6

   Drain them and pan-fry for 3 minutes with the remaining oil (5 g) and the sage leaves (3 g) until golden.

7. 7

   Add the roasted squash, toss gently, and grate the pecorino (20 g) over at the last moment.