Ricotta Gnocchi With Red Kuri Squash, Truffle Cream Sauce And Pecorino Formaggio

• 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

1. GNOCCHI INSTRUCTIONS:
2. * Combine eggs, yolks, ricotta in a KitchenAid mixer.
3. * Combine all dry ingredients in another bowl.
4. * Turn on mixer and incorporate into wet ingredients, turn off mixer, add dry ingredients and turn on low, let mix completely at low speed.
5. * Turn out dough into a stainless bowl.
6. * Divide into 3 separate pieces and wrap with plastic wrap.
7. * Let sit in refrigerator for up to 2 hours.
8. * 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.
9. * Begin to roll the dough on the counter like you are making a snake.
10. * Continue to roll making sure you are evenly rolling the snake.
11. * When a 1/2 inch thickness is obtained cut 1/2 inch pieces lengthwise as well.
12. * Place these cut pieces onto a sheet pan with 1 cup of flour in one corner.
13. * Sprinkle flour onto cut pieces-do this until all dough is finished.
14. * Once finished, put in freezer leaving on tray uncovered.
15. * Let firm up for 1 hour.
16. SAUCE INSTRUCTIONS:
17. * 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.
18. * Put 5-quart pot on stove and turn on high.
19. * 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.
20. * In the meantime start to take a larger size saute pan and turn heat on med high.
21. * Add diced onion and 2 teaspoons of garlic, then add white wine.
22. * Add cooked squash, reduce wine by half. Bring to a boil.
23. * Once boiling, take off of heat, but keep burner on.
24. * Add finished gnocchi.
25. * Try to do these two things together, do not let gnocchi sit in strainer for too long, it will stick and get mushy.
26. * Gently mix in cream sauce and add butter. Then add salt and pepper.
27. * Portion onto plates, add chives and sprinkle with pecorino cheese.

dough, fresh ricotta, eggs, yolks, nutmeg, salt, ground black pepper, parmesan cheese, flour, flour, onion, heavy cream, garlic, tartufo mushroom, red kuri, white wine, butter, pecorino cheese

Taken from www.epicurious.com/recipes/member/views/ricotta-gnocchi-with-red-kuri-squash-truffle-cream-sauce-and-pecorino-formaggio-1259754 (may not work)