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/37w8Kqo

INGREDIENTS
2 russet potatoes
1 bunch fresh thyme (reserve a few sprigs for sautéing)
3 cups salt (plus more for seasoning)
2 garlic cloves, smashed
1/4 cup olive oil
1/4 cup ricotta
1 teaspoon chives, finely sliced
2 egg yolks
1/2 to 1 cups all-purpose flour, plus more for dusting
1 teaspoon Dijon mustard
1 medium-size butternut squash
2 tablespoons grapeseed oil, divided
1/4 cup butter, divided
1 whole cinnamon stick (for grating)
1/4 cup white wine
1/2 cup cooked pancetta, cut into ¼-inch to ½-inch cubes

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