Butternut-Squash Gnocchi

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

Butternut-Farro Bolognese

Preparation info

Serves
6

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Butternut-Potato Gnocchi

2 cups butternut squash, peeled and cubed
1 cup russet potato, peeled and cubed

Europe
Italy
Main course
Mediterranean
Vegan

Method

Butternut-Potato Gnocchi

Roast the butternut squash on a parchment-lined baking sheet at 375°F for 35 minutes, or until fork-tender. Meanwhile, boil the russet potatoes in salted water with thyme and rosemary until