Ingredients

GNOCCHI DOUGH

1 1/2 lbs fresh ricotta

2 eggs

2 yolks

1/8 teaspoon nutmeg

1 tablespoon salt

1 tablespoon ground black pepper

2 cups parmesan cheese (grated).

1 cup semolina flour

1 cup all purpose flour

SAUCE

1 medium size white onion small dice

2 cups heavy cream

2 teaspoons minced garlic

5 tablespoons tartufo mushroom paste

1 medium red kuri squash peeled, seeded and small diced

1/4 cup dry white wine

1 tablespoon butter

grated pecorino cheese

Preparation

GNOCCHI INSTRUCTIONS:

  • Combine eggs, yolks, ricotta in a KitchenAid mixer.
  • Combine all dry ingredients in another bowl.
  • Turn on mixer and incorporate into wet ingredients, turn off mixer, add dry ingredients and turn on low, let mix completely at low speed.
  • Turn out dough into a stainless bowl.
  • Divide into 3 separate pieces and wrap with plastic wrap.
  • Let sit in refrigerator for up to 2 hours.
  • Once dough has set, take dough out of refrigerator to roll out gnocchi pieces now. Unwrap one piece of dough and cut piece into three separate parts.
  • Begin to roll the dough on the counter like you are making a snake.
  • Continue to roll making sure you are evenly rolling the snake.
  • When a 1/2 inch thickness is obtained cut 1/2 inch pieces lengthwise as well.
  • Place these cut pieces onto a sheet pan with 1 cup of flour in one corner.
  • Sprinkle flour onto cut pieces-do this until all dough is finished.
  • Once finished, put in freezer leaving on tray uncovered.
  • Let firm up for 1 hour.

SAUCE INSTRUCTIONS:

  • Place cut squash on sheet pan along with 3-4 tablespoons of olive oil and roast in a 375-degree oven for 20 minutes, check after this time to see if tender. Reserve.
  • Put 5-quart pot on stove and turn on high.
  • Take gnocchi out of freezer and place the desired amount in a bigger holed strainer. Remove excess flour and place in the boiling water. When gnocchi floats, they are done.
  • In the meantime start to take a larger size sauté pan and turn heat on med high.
  • Add diced onion and 2 teaspoons of garlic, then add white wine.
  • Add cooked squash, reduce wine by half. Bring to a boil.
  • Once boiling, take off of heat, but keep burner on.
  • Add finished gnocchi.
  • Try to do these two things together, do not let gnocchi sit in strainer for too long, it will stick and get mushy.
  • Gently mix in cream sauce and add butter. Then add salt and pepper.
  • Portion onto plates, add chives and sprinkle with pecorino cheese.