Chef Rōze Traore dropped by the Food52 test kitchen to show us how to make potato gnocchi from scratch. Watch how he builds it into a beautiful finished plate of crispy, creamy gnocchi topped with butternut squash and pancetta. This recipe is shared in partnership with LG Studio. GET THE RECIPE ►►https://f52.co/37w8KqoINGREDIENTS2 russet potatoes1 bunch fresh thyme (reserve a few sprigs for sautéing)3 cups salt (plus more for seasoning)2 garlic cloves, smashed1/4 cup olive oil1/4 cup ricotta1 teaspoon chives, finely sliced2 egg yolks1/2 to 1 cups all-purpose flour, plus more for dusting1 teaspoon Dijon mustard1 medium-size butternut squash2 tablespoons grapeseed oil, divided1/4 cup butter, divided1 whole cinnamon stick (for grating)1/4 cup white wine1/2 cup cooked pancetta, cut into ¼-inch to ½-inch cubesSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
