Serves: 4 as main course or 8 as starter
FlexiPoints: 5 or 2.5

Suggested wine: A delicate wine or a champagne
Special equipment: none

Difficulty: Medium
Time: 2 hours

Ingredients:
350g butternut squash
250g potatoes
100g chestnut flour
60g semolina flour plus more to dust
60g normal flour
4 tbsp grated smoked ricotta
50g butter
7 leaves of sage (finely chopped)
1 tbsp thyme leaves
1 tsp fruity olive oil
2 cloves of smoked garlic
Salt and pepper to taste

Ingredient replacement:
Smoked ricotta -> A hard or semi hard smoked cheese
Smoked garlic -> Garlic

Ingredient note: none

How-to:
1. Bake the butternut squash in one piece in an hot oven at 180C until soft (about 40’). Peel and boil the potatoes cooked (about 20’).
2. Peel the the squash and work it in an uniform mash together with the potatoes. A mixer could be useful here.
3. Work the mash with the flour a spoon at the time until a nice and soft dough if obtained. Wrap it in plastic foil and refrigerate for at least 60’.
4. Roll the dough (in pieces) in tubular shapes of about 1cm diameter and chop it into gnocchi of about 1.5-2 cm in length. You will need more semolina flour to be sure that the dough and the final gnocchi are manageable.
5. Melt the butter in a wok. Add the herbs, the cheese, the garlic finely chopped and the oil. Stir well and keep warm.
6. Boil the gnocchi in batches in salted boiling water. The gnocchi are cooked as soon as they float back in the boiling water. Drain teach batch and add it quickly to the butter sauce.
7. Stir well, season with pepper and serve immediately on warm dishes.