I tried out this recipe for squash gnudi. The original recipe called for Butternut Squash but I had Kuri Squash. So easy and so yummy!
1 squash, about 3 lb. (baked and scooped out of shell)
2 eggs, lightly beaten
1/4 tsp. freshly grated nutmeg
1 tsp. fine sea salt
Freshly ground white pepper, to taste
2 cups flour, sifted
8 Tbs unsalted butter, browned
10 fresh sage leaves (to taste)
1 Tbs. kosher salt
1/3 cup grated Parmigiano-Reggiano cheese
Pass the baked squash through a ricer or mash well. When cooled, add beaten eggs and seasonings and mix well. Sift flour into squash mixture and stir until well incorporated. Add enough flour to make a light sticky batter. Chill at least one hour.
Set a pot of salted water to boil. Brown butter in another pan and add fresh sage leaves toward the end. Turn butter off until gnudi is ready. When water boils, drop gnudi into gently boiling water with a small spoon. When the gnudi floats, scoop out of water, drain and add to hot butter. Let coat gnudi and plate. Top with grated cheese.