Name: Butternut Squash Gnocchi
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 people

Ingredients :

Preparation :

Steam the Vegetables:
Steam the potato and butternut squash for 45 minutes until tender.
Mash the Vegetables:
Once cooked, mash them into a smooth purée using a potato masher or a fine sieve.
Prepare the Dough:
Transfer the purée to a mixing bowl. Add the egg yolk, salt, and flour. Mix with a spoon, then knead with your hands until a smooth, slightly sticky dough forms.
Shape the Gnocchi:
Bring a pot of water to a boil, then salt it. Divide the dough into three portions to make it easier to handle. Roll each portion into a log and dust with flour. Cut small pieces directly over the boiling water using scissors.
Cook the Gnocchi:
Cook the gnocchi until they float to the surface. Reserve one ladleful of the cooking water before draining the gnocchi.
Sauté and Finish:
Heat a non-stick skillet with a drizzle of olive oil. Sauté the minced shallot and the gnocchi until lightly golden (about 5 minutes). Add the tomato paste, burrata, and the reserved cooking water. Stir and simmer until the cheese melts into a creamy sauce.
Serve:
Serve the gnocchi in bowls, garnish with chopped fresh parsley, and finish with freshly ground pepper. Enjoy warm!