Feeling stuffed by COVID-19? Try the City of Mississauga’s version of the “Nailed-It” cook-off challenge with your family and friends!

They’re pleased to have Mississauga’s Chef Nico Tretschock – a European-trained chef with over 25 years of experience in the culinary industry – on their team. He’s planned the perfect dish for you to whip together as you connect virtually and try cooking the same dish with family and friends!

Once the pandemic is over and we all get back to our normal routines, consider registering for a cooking or baking class offered at the Meadowvale Community Centre and the Library by registering on activemississauga.ca.

Be sure to share your creations by tagging @citymississauga on Instagram!

Here’s Chef Nico’s step-by-step recipe:

Ingredients:

• 4 lbs russet potatoes

• 3 egg yolks

• 1/2 c (100 g) all purpose flour (plus extra for dusting)

• 3 sprigs thyme, chopped

• 1 c (225 g) cremini mushrooms, sliced

• 2 c (400 g) butternut squash, small dice

• 1 bunch spinach

• 1 clove of chopped garlic

• Parmesan cheese

• Butter

• Salt and pepper

To make the gnocchi:

1. Pre-heat oven to 400° F.

2. Wash potatoes and place them onto a baking sheet and bake until tender, between 45-60 minutes. To test doneness, pierce a paring knife into the potato; it should slide out without resistance.

3. Bring a large pot of salted water to a boil (get this going before starting the gnocchi).

4. Once cooked, remove from oven and slice each potato lengthwise to allow steam to escape so you can handle it.

5. Use a large spoon to scoop out potatoes.

6. Put potatoes through a ricer or food mill.

7. Add the 3 eggs, 100 grams of all purpose flour, chopped thyme and salt and pepper to the potatoes. Mix well until all ingredients are combined into a nice dough.

8. Working fast, dust dough with flour and slice off a piece to roll out to long rod.

9. Cut gnocchi to 1 cm piece. Dust pile of gnocchi with flour so they don’t stick together.

10. Traditionally, a gnocchi board is used to create the grooves. Roll each piece onto the board to create grooves. Alternatively, use a fork and press to create the grooves. For this recipe, they are left as is.

11. Using a bench scraper, scoop up the gnocchi and transfer into boiling water. Cook in batches. Tip: let gnocchi cook until they float and allow water to come to boil again, around 2-4 minutes.

12. Stir gently with a slotted spoon or spider to prevent from sticking to each other.

13. Taste to make sure it is cooked through before scooping everything out. Drain properly, transfer to a plate and allow to cool.

To begin cooking:

1. Dice butternut squash, chop spinach, and slice cremini mushrooms. You will also need salt, pepper, butter and 1 clove of garlic.

2. Using a nonstick pan, add butter or oil and sauté gnocchi over medium to high heat.

3. In a separate pan, add butter or oil and over medium high heat sauté butternut squash until almost cooked, add mushrooms then chopped garlic and spinach.

4. When all vegetables are cooked, add gnocchi, pat of butter and season with salt and pepper

5. Grate parmesan cheese on top and enjoy!