Recipe ~ Sweet potato and butternut squash gnocchi 🧡

Preparation

Gnocchi

1. Pierce the sweet potatoes with a fork and microwave them until tender.
2. Cut the sweet potatoes in half and then remove the flesh.
3. Mix the sweet potato flesh, pumpkin puree, flour and salt. Knead just enough to obtain a smooth dough.
4. Form small balls of dough to create mini pumpkins. Score them with a knife.
5. Score deeply to prevent them from losing their shape when boiling.
6. Cook the gnocchi in boiling water until they rise to the surface, then drain.
7. Lightly fry the gnocchi in a little olive oil until the bottom is golden brown and crispy.
8. Add a pumpkin seed on top of each gnocchi.

Note: If you don't want to eat the gnocchi with a knife and fork, make them as small as possible! They will keep their shape when cooked.

The sauce and the service

1. In a medium saucepan, melt the butter over medium heat. Add the onion and sauté until translucent.
2. Add the garlic and sauté for one minute until it releases its aroma.
3. Stir in the pumpkin puree, milk, cream, water and spices. Mix well.
4. Simmer over medium heat, stirring regularly, until the sauce thickens and coats the back of a spoon.
5. Add the Parmesan cheese and let it melt gently into the sauce. Adjust the seasoning if necessary.
6. Meanwhile, cook the gnocchi according to the package directions, then drain them.
7. Serve the gnocchi piping hot, topped with the creamy pumpkin sauce. Enjoy immediately.