Serves 4
Ingredients:
1 pound winter squash, peeled, seeded and sliced (try butternut)
1 to 2 cups flour, as needed
2 tablespoons butter
¼ cup fresh sage
¼ cup Parmesan cheese
Procedure:
Grill squash over medium heat until tender, flipping once. Place grilled squash in bowl covered with plastic wrap to steam (using reserved heat) until soft.
Process squash through either a food mill or a food processor to puree; add enough flour to work into a soft dough. Roll dough into long dowel-shaped pieces. Cut into bite-sized pieces and roll each piece gently with a fork to give each piece ridges.
Bring salted water to a boil. Cook gnocchi pieces until they float to the surface and stay there for 10-15 seconds.
In a small saucepan, heat the butter over medium-low heat until it turns golden brown, then add sage leaves to fry. Pull out sage leaves once crisp and drain on a paper towel.
Toss cooked gnocchi with the brown butter used to cook the sage. Top with Parmesan cheese and fried sage leaves.
Magazine: Riverside Magazine
Recipe Author: Chef Instructor Emily Hartop
Chef's Background: Instructor at Riverside City College Culinary Academy
Original Photograph By: Riverside City College Culinary Academy/Riverside Magazine
Photograph Retouched By: Recipe Spy
School: Riverside City College Culinary Academy
Source: http://www.riversidethemag.com/issues/pdfs/1010_riv_mag.pdf