Butternut Gnocchi

Ingredients

• 450 g butternut squash
• 300 g waxy potatoes
• Salt
• 200 g baby spinach
• 1 onion
• 3 eggs
• 300 g spelt whole‑grain flour (+2 tbsp for handling)
• Pepper
• nutmeg
• 1 pear
• 2 tbsp butter (15 g each)
• 1 organic lemon (zest)

Instructions

1. 1.

   Clean, peel, seed the squash and cut into cubes. Place cubes in a baking dish and roast at 180 °C (fan 160 °C; gas: level 2–3) for 40 minutes. Let cool for 10 minutes, then puree finely.

2. 2.

   Meanwhile, peel, wash, and cut potatoes into small pieces. Boil in salted water for 20–25 minutes until tender. Drain, let steam off, and mash.

3. 3.

   While the squash and potatoes cook, rinse spinach and spin dry. Peel, halve, and slice the onion. Separate egg whites (use elsewhere).

4. 4.

   For the gnocchi, knead yolks with squash and potato puree and flour, seasoning with salt, pepper, and a pinch of freshly grated nutmeg. On a floured surface, roll dough into long strands about 1–1½ cm thick, cut into ~1 cm pieces, and shape into gnocchi. Boil in salted water over low heat for about 6 minutes until they rise.

5. 5.

   In the meantime, clean, wash, halve, core, and slice the pear. Melt butter in a pan. Sauté onion and pear at medium heat for 5 minutes until softened. Add spinach and wilt.

6. 6.

   Lift the gnocchi with a slotted spoon from the water and add to the pan. Mix, season with salt, pepper, and a pinch of nutmeg, then sprinkle with lemon zest before serving.