Butternut Squash Gnocchi with a Creamy Mushroom Sauce

Butternut Squash Gnocchi with a Creamy Mushroom Sauce.

Ingredients:

2 medium potatoes, peeled & cut into cubes
1 small butternut squash, cut into cubes
+/- 1.5 cup flour + extra for work surface
2 tbsp fresh coriander, chopped
1 tbsp parsley, chopped
200 ml low fat cream
salt/ pepper
1/2 tsp nutmeg
some vegetable oil

Instructions:

Bring a large pot of salted water to boil. Peel potatoes & butternit squash, cut them into cubes & and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a potato masher.
Combine mashed veges & flour in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one piece of dough and with the tip of your thumb, press the dough lightly against the tines of a fork as you roll it downward toward the tips of the tines.
Repeat the whole process with the remaining pieces of dough.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain.
Sauce: heat oil in a pan, add mushrooms, herbs, cream & nutmeg & simmer for 3-4 min.