Homemade gnocchi on a weeknight? Yep, and we’ve got Olympic steeplechaser Emma Coburn to thank for it.

I spotted the recipe on her Instagram Stories; not only is it simple to make, but it’s also got a subtle sweet flavor that makes these little pillows of dough just delicious.

Not too shabby for something she whipped up using a combination of recipes and ingredients already in her fridge, as she told me via Twitter.

Emma Coburn’s Sweet Potato Butternut Squash Gnocchi

Ingredients:

• 1.5 cup sweet potato, roasted & blended
• 1.5 cup butternut squash, roasted & blended
• 1 cup Greek yogurt
• 2 tsp salt
• 2 tsp onion powder
• 1 tsp nutmeg
• 1 tsp oregano
• 4 cups flour
• Pancetta
• Parmesan cheese (freshly grated)

Directions:

1. Mix all ingredients together in a large bowl.
2. Using flour to coat hands, roll into ropes & cut.
3. Boil for 5 minutes in small batches.
4. Toss with pancetta, top with Parmesan & serve.

Bonus: It’s excellent fuel for this week’s half marathon training!