Difficulty: Medium

Preparation time: 30 mins

Cooking time: 35 mins

For 2 people

Ingredients:

For the gnocchi:

• 240g floury potatoes, unpeeled
• 300g butternut squash, cut into cubes
• 2 tsp olive oil
• 140g flour, + extra for dusting
• 2 egg yolks
• 10g butter
• 2 tsp olive oil, for pan-frying
• 4 fresh sage leaves
• Salt and pepper

For the tahini sauce:

• 100ml heavy cream
• 2 small garlic cloves
• 2 tbsp tahini
• 2 tsp lemon juice
• 2 tbsp hot water

For serving:

• 4 tsp Pomegranate Molasses
• 4 tsp toasted pumpkin seeds or chopped hazelnuts

Preparation:

1. Preheat the oven to 200°C. Toss the butternut squash cubes with 2 tsp olive oil and a pinch of salt. Spread them on a baking tray and roast until tender and lightly golden.
2. Meanwhile, cook the whole unpeeled potatoes in boiling water for approximately 25 mins, or until tender.
3. Peel the potatoes while still warm and mash them finely. Mash two-thirds of the roasted squash and reserve the remaining cubes for serving. Place the squash purée in a dry pan for 2 mins to remove any excess moisture.
4. Leave to cool slightly, then combine the mashed potatoes, squash purée, egg yolks, a pinch of salt and the flour. Mix gently until you have a soft, slightly sticky dough. Avoid overworking it.
5. On a lightly floured surface, roll the dough into logs approximately 1.5 cm thick. Cut into 2 cm pieces and gently mark each gnocchi with a fork.
6. In a small saucepan, gently heat the cream with the crushed garlic without bringing it to a boil. Remove from the heat, then whisk in the tahini and lemon juice. Gradually add the hot water until the sauce is smooth and creamy. Season with salt and pepper.
7. Cook the gnocchi in gently simmering salted water. As soon as they rise to the surface, remove them with a slotted spoon and drain well.
8. Melt the butter with 2 tsp olive oil in a frying pan. Add the gnocchi and cook until lightly golden. Add the sage leaves and reserved butternut squash cubes towards the end of cooking.
9. Spoon the tahini sauce onto the plates and arrange the gnocchi on top. Sprinkle with toasted pumpkin seeds or chopped hazelnuts, then finish with a drizzle of Terroirs du Liban Pomegranate Molasses.

Enjoy!

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