3 potatoes (medium) – cooked, drained, chilled, peeled
3 ea. whole eggs
Approx. 1 & 1/2 cu. A..P. flour
1/4 cu. ground parmesan
1/2 cu. pealed and roasted butternut squash
2 Tbl. chopped parsley
1/4 tsp. white pepper
1 Tbl. Salt
1/4 tsp. nutmeg
Peel potatoes – grate into bowl. Make a “well”. Add 1 cu. flour (reserve other 1/2) and all other ingredients. Stir with a fork to mix. Add squash mixture. Add eggs to well. Beat with fork. Then slowly knead mixture together like bread dough. When intact, place on floured table and continue to knead together until desired texture. Do not over mix dough. Cover – let rest for 10-20 minutes.
Sauce:
On medium heat in large sauce pan add:
1/4 lb butter
Zest of 1 lemon
Approx 10 – 12 sage leaves
Salt & pepper to taste
Finish with:
2 tbl parmesan
Place gnocchi in pan of boiling salted water. When gnocchi rises to the surface, add to sauce pan. Butter in the pan should be light brown in color and boiling around the edges. Toss and serve. This should not be a heavily sauced dish. Great as a compliment to chicken, meat, pork or heartier fish!
