GNUDI CON LA ZUCCA

Heat half the extra virgin olive oil in a saucepan. Add butternut squash, salt and pepper and saute until the butternut squash is fork tender. Transfer the squash mixture to a bowl. With the back of a fork mash until the squash is an even mixture. Let cool.

Add ricotta cheese, a cup of parmigiano cheese, flour and an egg. Mix thoroughly until the mixture becomes a soft dough. You may need to add more flour if the mixture is too moist.

With your hands scoop enough of the mixture to roll into the size of golf balls. Repeat until mixture is consumed.

Place the gnudi balls in a pot of boiling salted water for about a minute or until they float to the surface. Drain and plate.

Drizzle with the remaining extra virgin olive oil and sprinkle with parmigiano cheese.