Butternut Gnocchi

A recipe for gnocchi revisited, without potatoes, but full of flavors. 

Preparation : 10 min

Cooking time : 20 min

Ingredients for 4 persons : 

• 600 g of butternut
• 300 g of flour 
• 1 egg 
• 100 g of Parmesan cheese 
• 1 pinch of nutmeg 
• 8 smoked belly slices
• 20 g salted butter
• Pepper 

Preparation: 

Wash the butternut squash, cut into cubes and steam or water for 10-12 minutes.
Crush the pieces when they are cooked. Wait until the puree is slightly cooled then mix well with the egg, flour, nutmeg until a smooth paste. 

[Ideal at this point is to let the preparation rest for a few hours in the refrigerator.] 

Roll the dough into 4 rolls about 2 cm in diameter on the floured work surface. Cut 1 cm thick pieces and roll them in the flour to form oval gnocchi.
Boil salted water, then poach the gnocchi. They are cooked when they rise to the surface. Reserve the gnocchi in a gratin dish. 

Cook the slices in the pan until they are well roasted.
Melt the butter, then pour it and the grated parmesan on the gnocchi. 

To bake in the oven 10 min. 
Serve hot with the smoked belly slices.