Butternut Squash Gnocchi with Tarragon Butter

This easy recipe is an autumn gem. The potato and squash season and the cooler evenings are for me the first signs of my favorite dishes of rustic cooking. Not complicated to do, it will require a little time and intuition. You can serve it alone as a vegetarian dish, or with a braised veal chop.

Ingredients

• 1 pound of potato with floury skin, such as Russet (this is important)
• 1 pound of fresh butternut squash (2)
• 1 tsp salt
• 5 Cup Organic wheat flour (all purposes)
• 1 teaspoon olive oil
• 10 fresh tarragon leaves
• 2 oz unsalted butter
• 1 oz pine nuts (optional)

Instructions

Preheat your oven to 275º F. In a large saucepan boil 3 cups of water. Rinse the squash and potatoes under cool water. Cut the squash in half, and with the help of a tablespoon remove all the seeds and stringy parts.  Cut the squash (without removing the skin) into 1 ½ inch pieces. Place on a baking sheet and bake for 20 minutes. (Prick with a fork to see if the squash is fully cooked, if it is not completely tender, put back in the oven for a few minutes).

Meanwhile, peel the potatoes, and cut it into 1-inch cubes. Rinse them under cool tap water, drain and immerse them in boiling water for 15 to 20 minutes (use the same technique as squash to test cooking).

Remove the squash from the oven and set aside time for them to cool down a little. Drain the potatoes. With the help of a spoon separate the pulp of the squash from the skin. Reserve only the pulp and add it to the potatoes that are still hot. Mix everything well with a wooden spoon (personally I use my hands) until you get a homogeneous paste but a little sticky.

Flour your work surface lightly and keep a small bowl with flour nearby, because as you go you need to add more. Roll dough, and shape into uniform pieces. For the shaping it is up to you to see if you want to make the characteristic grooves! I do it with a fork but it's long and not perfect, and you must control the amount of flour otherwise it sticks on it.  Reserve.

In a large saucepan bring to a boil 3 cups of water. Gently immerse all the gnocchi in it, stir gently with a wooden spoon to be sure that they do not stick to the bottom or together. Let cook until all the gnocchi float on the surface. Drain well in a colander.

In a large frying pan over medium heat, add the butter and olive oil. When the butter is well melted, place the gnocchi and let them golden stir regularly. When they are well browned add the finely cut tarragon and mix well with a wooden spoon.

Serve and enjoy your meal.