Butternut Gnocchi

Ingredients

Butternut Squash Gnocchi

4 c roasted butternut squash or sweet potato

1 1/4 c plus 2 T semolina flour

10 T boiling water (or 1 1/4c?)

2 eggs

1/2 c parmesan

1 t salt

1/2 t fresh nutmeg

1 1/2 c flour

Roast squash.

Bloom semolina in water, can mix with fork.

Add semolina, parmesan, squash (may add in 2 parts), salt, and nutmeg to food

processor and blend well.

Stir in flour by hand.

Place contents in pastry bag and pipe in thick line across plastic wrap - roll and tie ends

securely.

In shallow pan of boiling water, cook in batches of roughly 3 logs at a time for 10-12

mins each.

Allow to cool before cutting gnocchi into segments.