• For Gnocchi: 1 kg of honey nut squash puree (roast the squash and puree, spread the puree on a sheet tray and put in pre heated 225 F oven to dry for 30-40 minutes).

• 350 g 00 flour, 100 g Parmigiano Reggiano, 2 whole eggs, 10 g salt, ¼ grate nutmeg

• For the souse: 4 table spoon non salted butter, 12 sage leaves, 1 cap of Parmigiano Reggiano cheese, ½ cup of toasted pumpkin seeds, Balsamic Vinegar of Modena PGI to taste

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PROCEDURE:

 

Mix together gnocchi ingredients, let it rest for at least 30 minutes or over night. Put the mix into a piping bag with a wide tip. Pipe directly on to boiling salted water. When the gnocchi float, transfer in a pan with brown butter and sage (toss butter and sage into a warm pan until the butter browns). Toss with the ½ cup of Parmigiano Reggiano cheese. Plate and spring with more grated Parmigiano Reggiano Cheese, garnish with the pumpkin seeds and drizzled with Balsamic Vinegar of Modena PGI.