Sweet Potatoes Gnocchi with Squash Sauce

There are few words within the Italian language capable of reaching the mind of every Italian, bringing them back to old memories. 

Simple words. Direct like the question we use to ask our nonnas when, full of curiosity, we used to climb the table where potatoes and flour magically turned in soft and fluffy gnocchi.

Here is one of the million versions of this delicious dish.

gnocchi

Ingredients

For the Gnocchi

  • 500g Sweet Potatoes

  • 200g Semolina or White Flour

  • Salt

  • Black Pepper

For the Squash Sauce

  • Half Squash

  • 1 Spring Onion

  • 1 Clove of Garlic

  • Pinch of Rosemary

  • Pinch of Thyme

  • Olive Oil

  • Chilli Flakes

  • Generous dollop of butter (goat butter if you’re feeling fancy!)

Preparation

For the gnocchi

Boil the potatoes in a deep pan of salted water until they are soft inside. If you can easily reach the centre with a fork, they'ready.

Let the potatoes cool down then smash them and season with salt and black pepper. 

Tip: I like to add a dash of nutmeg as well.

Mix with the flour until it's uniform. Potatoes are all different so add some more flour if you need. Then cut it into smaller pieces and roll each into a sausage about 2cm thick. 

Tip: cover the table with a dust of flour, it will make your life easier.

Slice them into 3cm long pieces and there you are - a real gnocchi maker! Now its' time to learn the grandmother's trick to becoming a master. 

Nonna's tip: gently roll each piece down a back of a fork to add grooves. This way, the sauce will stick to it.

Cook in hot, salted water for around 2 mins. When they come up to the surface, they're done. 

Add to the sauce and enjoy! 

Tip: don't forget to say "Buon appetito!"

For the sauce

Get rid of the squash's skin and cut it into small cubes. Then roughly chop the onion and garlic. 

Combine all the vegetable in a tray and season with olive oil, salt, chilli flakes, rosemary and thyme (you can use only one of them if you prefer).

Cook in the oven for about 20 mins at 200C.

Once they're ready, pour into a blender with little butter. Mix adding water through until it's creamy. 

Tip: Goat Butter is the game-changer.

 
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Written by Bruno Cafiso

Ciao I'm Bruno, a Philosophy graduate, originally from Sicily, with a keen eye for human perception and decision-making process. Writing is my passion, but I'm also passionate about food, mainly because of its social and cultural aspect.

I'm curious and I love travelling, while I focus on what's essential in life, trying to live with less stuff and more meaning.

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