Spring butternut squash gnocchi
Chef Eric Ricatti

Approx. cost: $30 to $35
Prep time: 10 to 20 minutes.

Ingredients:
1 medium butternut squash,
peeled, seeds removed, cubed
2 tsp extra-virgin olive oil
350 g all-purpose flour
200 g freshly grated parmigiano.
2 egg yolks
1/2 tsp ground nutmeg
6 ounces unsalted butter
5 sage leaves
Salt and ground pepper to taste

Directons:
1. Preheat oven to 350F.
2. Place squash on a baking sheet,
drizzle with oil, season with salt.
3. Roast for 35 minutes, turn once.
4. Remove from oven and set aside to cool. Transfer to food processor and pulse.
5. In a bowl, combine the squash puree, flour, parmigiano, egg yolks and nutmeg. Mix to form dough.
6. On a lightly floured surface, knead the dough into a ball then divide the ball into 10 pieces.
7. Roll each piece into a 1-inch thick rope. Cut ropes into 1-inch pieces then roll into barrel-shaped gnocchi. Cover gnocchi with a cloth and set aside.
8. Melt butter in a skillet over medium heat. Add the sage leaves and stir. Keep warm set aside.
9. Boil a pot of water, add salt and gnocchi. Cook until the gnocchi rise to the surface (3 minutes).
10. Remove the gnocchi using a slotted spoon. Add butter.