Butternut Squash Gnocchi

Ingredients

• Squash

  Winter, butternut, raw

  3 cup, cubes or 420g

• Russet potatoes

  Flesh and skin, raw

  1 potato large or 369g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic

  Raw

  12 clove or 36g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Eggs

  Large - IGA

  1 egg or 57g

• Parmesan cheese

  Low sodium

  ½ cup, grated or 50g

• Wheat flour

  White, cake, enriched

  1 ½ cup unsifted, dipped or 206g

• Butter

  Unsalted

  4 tbsp or 57g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Sage

  Spices, ground

  3 tsp or 2g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Heat oven to 425F. Toss butternut squash and potato with 1 to 2 tablespoons olive oil. Season with 1/2 teaspoon salt and black pepper. Arrange on baking sheet along with whole head of garlic and drizzle garlic with remaining olive oil. Place in oven and roast until vegetables are pierced easily with a fork, about 20 minutes. Remove from oven and let cool. When garlic is cool enough to handle, squeeze cloves from head.
2. Grind/Blend/Smash: squash, potato and garlic. Add egg yolk, 1/4 cup Parmesan cheese and remaining salt to squash-potato mixture. Combine until consistent then gradually add flour, 1/4 cup at a time, until dough holds together and is almost smooth. Add more flour, 1 tablespoon at a time if dough is sticky.
3. Turn dough onto lightly floured surface and knead gently a few times. Divide into 6 equal pieces. Roll each portion of dough into a 1/2-inch thick rope. Cut rope on an angle into 1-inch pieces. Transfer to parchment lined baking sheet and repeat with remaining dough. Flatten gnocchi slightly with floured fingers. Cover and let rest in refrigerator 1 hour.
4. Bring large pot of salted water to a boil over high heat. Cook gnocchi in batches for 14 to 16 minutes. Stir occasionally to keep gnocchi from sticking to bottom of pan. Gnocchi is cooked when it floats to the surface. Remove with a slotted spoon, drain in colander, and transfer to a baking sheet in a single layer. Repeat with remaining gnocchi.
5. Melt butter in large skillet over medium heat until bubbly. Add dried chili and sage. Cook until butter begins to turn golden, 3 to 5 minutes. Add cooked gnocchi to skillet and toss. Season with sea salt and black pepper, if desired. Serve immediately with parsley and remaining Parmesan cheese.
6. Recipe by: KitchenAid (source: https://www.yummly.com/recipe/Butternut-Squash-Gnocchi-9007427) Here is a good video https://www.youtube.com/watch?v=j3rHWOqBIH0

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