Honey Nut Squash Gnocchi in Garlic Oil

Ingredients:
Honey Nut Squash, 1 cup
Parmesan, 1 cup
Egg, 1
Flour, 1 1/2+
-
Olive Oil
Butter
Herbs
Garlic
Poppy Flower

Method:
Preheat oven to 400 degrees. Cut squash in half, length-wise, scoop out seeds, and roast cut side down on a cookie sheet until soft, about 35 mins. Remove from oven, and allow to cool.

In a large bowl, start by mixing grated parmesan cheese with egg. Add the cooled, roasted squash and a pinch of salt to the cheese and egg and mix well. Then, add flour to the bowl, mixing with care. After a few stirs, you will want to switch to your hands, turning your dough out of the bowl onto a clean counter. Handling your dough gently, knead lightly 5 or six times- just to make sure the flour is well combined. Do not overwork the dough. The dough will be slightly sticky. Add a little more flour to the surface as needed.

Place a large pot of water on to boil.

Cut your ball of dough into 4 pieces, then roll each piece into a long snake like shape. Then, using the side of a fork, piece off your gnocchi, using your thumb as a measurement to create little pillow shaped bites. Continue adding flour to keep things from sticking. Once all my gnocchi are cut, I will run them down the back of a fork to create little grooves for texture.

When your water is boiling, add salt. Then boil gnocchi for 3-4 minutes until they float to the surface. Strain.

In a shallow pan, heat a few tablespoons of oil at medium high heat. Add fresh sage and chervil (or whatever herbs you like) to the oil/butter and fry for a few minutes, till crisp. Remove herbs to a plate. Then, add a few cloves of minced garlic to the oil and cook briefly before adding the cooked gnocchi to the pan. Toss well to coat gnocchi with herb and garlic oil. Serve topped with crispy herbs, more parmesan, and a few poppy petals, if you have them.

Serves 2