Ingredients

The following ingredients have 4 Servings
  • 1 cup of cooked, (pureed squash)
  • 1 cup ricotta cheese
  • 2 3/4 cup flour
  • 2 eggs, (lightly beaten)
  • 1/4 cup parmesan cheese
  • A big pinch of salt
  • A few swipes of fresh nutmeg, (or 1/4 teaspoon ground)
  • 1 pound fresh mushrooms, (chopped)
  • 3 tablespoons butter, (divided)
  • 1 to 2 tablespoons fresh sage
  • Salt and freshly ground black pepper

Instruction

  • Prep the mushrooms. Put the mushrooms in a large pan and set them over high heat. Shake them around a bit and sprinkle them with salt. Heat, shaking often, until they release their water, about 3 minutes. Add 1 tablespoon of butter and saute until nicely browned. Set aside.
  • Make the gnocchi dough. Mix all the gnocchi ingredients together in a large bowl. If you are new to making gnocchi, you might need a little more flour than I call for; add it 1/4 cup at a time. The dough should be sticky, but workable.
  • Form the gnocchi. Cut the dough into 4 pieces, and lay a damp towel over those you aren't using while working with 1 piece at a time. Gently roll out the dough into a snake -- you will likely make several as they get long -- and cut the dough into pieces the size of your thumbnail. Roll the little pieces against a fork or a gnocchi roller and dust with a little flour. Set aside and repeat with the rest of the dough.
  • Boil the gnocchi. Get a large pot of water boiling and add a small handful of salt. Add about a dozen gnocchi at a time and simmer until they float. Move them to a pan and drizzle a little olive oil over them. Set aside until you have all the gnocchi finished.
  • Finish the dish. Add the rest of the butter to the pan you cooked the mushrooms in and put it over medium-high heat. Add the gnocchi, mushrooms and sage and toss to combine. Let them cook now for 1 minute undisturbed, so you get a little browning on the gnocchi. Repeat this one more time, then serve with black pepper.