500g butternut
150g 00 flour
1 medium egg
350g potatoes
50g potato starch
3g salt
black pepper






Vegetarian, lactose free


Pre heat the oven to 200°C.
In a large pan, boil the potatoes in salted water with the skin on for 30-40 min. They must be soft but not over cooked.
Meantime, peel the butternut and remove the seeds. Cut into thin slices and bake for 15-20 min.
When the butternut is ready, turn off the oven and add salt. 
The potatoes should be ready now.
Remember: you must work the ingredients while they are still hot.
Sift the flour on a working surface and give it the classic “volcano shape”, making a hollow in the middle of the pile. 
Peel the hot potatoes and mash them with a potato ricer over the flour pile. Add salt, pepper and a pinch of nutmeg.
Now mash the hot butternut over the other ingredients. Work the dough quickly for a few seconds, then give it a “volcano shape” again.
Beat the egg and add it to the dough. Once again, work the dough quickly (you want to work in as little as possible) until smooth and give it a round shape.
Sift the potato starch onto the dough. Work it again quickly to incorporate the starch then give it a round shape.
Cover with a linen and allow to rest for 10 minutes.
After 10 minutes dust your working surface with flour and take a piece of dough. Roll it with your hands, giving a “snake” shape of 1,5cm of diameter, then cut the snakes into 2cm pieces.

COOKING: Bring a large pot of salted water to a boil and drop the gnocchi. Cook for 3-5 minutes until gnocchi have risen to the top.
Take them out of the water using a skimmer and place them in a bowl.
Season with your favorite sauce. They are delicious with melted butter and sage!