By Chef Mattia Crespi

December 2020


  • For the gnocchi
  • 800g winter squash with skin
  • 80g of flour
  • 2 spoons of beaten egg
  • Nutmeg to taste
  • Salt to taste
  • For the arugula pesto
  • 100g arugula
  • 50g pine nut
  • 50g pecorino
  • 50g parmigiano
  • 150g extra vergin olive oil
  • salt to taste
  • 1 garlic clove


  • For the Gnocchi
  • Cut the squash in ½” slices. Keep the skin and place them on a sheet pan and place them in the oven at 350° F. Cook for about 30-35 min until fork tender.
  • Remove the skin and place them into a napkin and squeeze them and try to eliminate as much water as you can.
  • Pour the squash in a blender and process until smooth. If it is still very wet, move the pure to a small pot and cook on a low fire until all water in excess evaporates.
  • Let it cool down before you pour the egg on it. Add salt, flour, some nutmeg and mix it. With the help of 2 spoons make the gnocchi and toss them in some flour and roll it until the gnocchi doesn’t stick onto your hands. Give them a good round shape.
  • For the Arugula Pesto
  • Pour pine nut, parmigiano, and pecorino into the blender. Blend them together. Next add the arugula with olive oil and blend it until you get a creamy and fluid consistency.
  • Now bring to boil the water. Once the water is boiling, toss the gnocchi and cook for 1-2 mins.
  • Remove the gnocchi from the water and toss them in a bowl with the pesto and mix them. Toss them on a plate and add some freshly cut cherry tomatoes.
  • Enjoy