Butternut Squash Ricotta Gnocchi
Mix dry squash purée with ricotta and egg yolks. Don’t beat, simply mix it.
1
Add flour, grated Parmesan, salt and pepper.
2
Integrate well. It should be like very thick purée.
3
Dump onto a heavily floured surface.
4
You should be able to make long, thin ropes that can be cut without disintegrating.
5
Put cut pieces on a floured baking sheet.
6
Freeze for 30 minutes before boiling in abundant salted water.
7
I love them with blue cheese brown butter and herbs.
8
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