Categories: italian, pasta

Ingredients

• 1 cup Butternut squash
• 1 cup white potato
• 1 1/2 cup all-purpose flour
• 2 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp onion powder

Directions

1. Peel and cube up squash and potato and simmer in salted water until soft. Strain and mash well, adding seasonings. Slowly incorporate most of the flour. Roll out onto a floured board. Add oil. Knead for 3-5 minutes, add flour as necessary to prevent sticking. Heat a pot to boil. Roll out pieces of the dough into long ropes about 1/2" thick and cut into 3/4" lengths. Drop the “little pillows” into rapidly boiling salted water, a few at a time so the water never stops boiling. They will shortly rise to the top. Once they’ve risen, simmer hard for 6-8 minutes, or until gnocchi is somewhat firm.

2. Drain, toss with a little olive oil and do what you will with them.

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