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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Butternut Squash Gnocchi with Bolognese Sauce
Butternut Squash Gnocchi with Bolognese Sauce
(Gnocchi di Zucca alla Bolognese)
For the Bolognese Sauce:
1/2 lb ground pork
1/2 lb ground beef
1 large onion, peeled and finely chopped
One 28-oz can peeled whole plum tomatoes, chopped
2 tbsp extra-virgin olive oil
Salt and freshly ground black pepper

For the Gnocchi:
1 small butternut squash, quartered lengthwise, seeds removed
2 eggs
1 cup flour

Prepare the Bolognese Sauce:
Brown the beef and pork in 1 tbsp of the olive oil in a medium skillet over medium heat, using the back of a wooden spoon to break the meat up.

Season to taste with salt and pepper.

Cook the onions in remaining 1 tbsp olive oil in another medium skillet over medium heat until soft and golden, about 20 minutes.

Stir in tomatoes and their juices.

Reduce heat to low and simmer, uncovered, stirring occasionally, until sauce thickens.

Drain fat from meat.

Add meat to tomato sauce.

Adjust seasoning, then set aside.

Prepare the Gnocchi:
Preheat oven to 350F.

Put squash in a baking pan, cover with foil, and bake until soft, about 1 hour.

Remove from oven and, when cool enough to handle, scoop out the flesh into a strainer.

Press out as much liquid as you can.

Transfer to a large bowl.

Add eggs, and mash together with a potato masher.

Season to taste with salt.

Work in flour to form a thick, soft dough.

Bring a large pot of salted water to a gentle boil over medium-high heat.

Using 2 tablespoons (1 to scoop, the other to push batter off spoon).

Drop spoonfuls of batter into water.

Cook until gnocchi have risen to surface and simmered for 1-2 minutes.

Transfer with a slotted spoon to a warm platter.

Continue until all batter has been used.

Spoon warm sauce over gnocchi. Serves 4-6.
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