Name: Butternut-Squash Gnocchi
Yield: Serves 6
Cuisine: Italian
Ingredients: ¼ cup potato starch; 1 cup farro; 1 teaspoon sea salt, plus more for salting the water; 2 cups 00 flour; 2 cloves garlic; ¼ teaspoon black peppercorns; 3 sprigs lemon thyme; 1 teaspoon toasted fennel seed, whole; 1 tablespoon olive oil; ½ onion, small dice; 1 ancho chili; Salt; 1 teaspoon toasted fennel seed, ground; ½ red bell pepper, small dice; ½ head large fennel, small dice; 1 teaspoon toasted cumin seed, ground; 2 cups butternut squash, peeled and cubed; 2 tablespoons olive oil; 3 sprigs rosemary; 3 sprigs thyme; 1 cup russet potato, peeled and cubed; ½ cup vegetable stock; ¼ cup white wine; Edible flowers (garnish)

Butternut-Squash Gnocchi

Butternut-Farro Bolognese

Ingredients

Butternut-Potato Gnocchi

Method

Butternut-Potato Gnocchi

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