BUTTERNUT PUMPKIN GNOCCHI

Method

1. Heat oven to 220°C. Toss butternut squash and potato with 15mL to 30mL olive oil.  Season with 5 mL salt and black pepper.  Arrange on baking sheet along with whole head of garlic and drizzle garlic with remaining olive oil. Place in oven and roast until vegetables are pierced easily with a fork, about 20 minutes. Remove from oven and let cool. When garlic is cool enough to handle, squeeze cloves from head.
2. Attach KitchenAid® Metal Food Grinder Attachment with fine grinding plate to KitchenAid®Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind squash, potato and garlic. Remove food grinder and attach flat beater and mixer bowl to mixer.  Add egg yolk, 25 g Parmesan cheese and remaining salt to squash-potato mixture. Turn to Stir speed and gradually add flour, 30 g at a time, until dough holds together and is almost smooth. Add more flour, 15mL at a time if dough is sticky.
3. Turn dough onto lightly floured surface and knead gently a few times. Divide into 6 equal pieces. Roll each portion of dough into a 1.5 cm thick rope. Cut rope on an angle into 2.5 cm pieces. Transfer to parchment lined baking sheet and repeat with remaining dough. Flatten gnocchi slightly with floured fingers. Cover and let rest in refrigerator 1 hour.
4. Bring large pot of salted water to a boil over high heat. Cook gnocchi in batches for 14 to 16 minutes. Stir occasionally to keep gnocchi from sticking to bottom of pan. Gnocchi is cooked when it floats to the surface. Remove with a slotted spoon, drain in colander, and transfer to a baking sheet in a single layer. Repeat with remaining gnocchi.
5. Melt butter in large pan over medium heat until bubbly. Add dried chili and sage. Cook until butter begins to turn golden, 3 to 5 minutes. Add cooked gnocchi to pan and toss. Season with sea salt and black pepper, if desired. Serve immediately with parsley and remaining Parmesan cheese.
6. Serves 4.