Mentally Wealthy

one butternut squash

two fists' worth of potatoes

flour (i used plain white, but could be gluten free too)

salt

1. bake potatoes and butternut squash until soft

2. peel then mash thoroughly

3. add flour until you form a soft dough

4. add salt to taste

5. divide dough into four and roll each into a 1'' wide rope

6. cut rope into 1/2'' pieces and squidge/pinch gnocchi, or mark with a fork if you like

7. place gnocchi on one or two floured trays that will fit in your freezer

8. freeze for an hour or more

PUREE:

one leek, sliced

400g black salsify, peeled and chopped (or use jerusalem artichoke)

bunch of asparagus, chopped (snap off woody stalks)

vegetable stock (about 250ml or more)

1 tbsp nutritional yeast

60ml olive oil (a lot i know)

optional: fried sage leaves, truffle oil

1. sautee leeks in oil until soft (medium-low heat)

2. add salsify and stir

3. cover with stock, add nutritional yeast, simmer

4. when salsify is 6 mins or so away from being ready, add asparagus

6. when everything cooked, puree with blender 

COOK GNOCCHI

1. Bring two kettle-fulls of water to the boil and salt it well (at least 3 litres)

2. Plunge half of the gnocchi into the water and set timer for 5 mins

3. gnocchi are ready when they have been floating on the surface for 2 mins

4. mix with puree and enjoy

top with fried sage leaves and truffle oil.

seriously people you have to try this, do not be put off by any perceived fiddliness.