Cook Time: 30 minutes
Prep Time: 1 hour
Ready In: 1 hour & 30 minutes
1 ounce olive oil
1 cup butternut squash, cut into a medium dice
1 small leek, split, washed, green removed and cut into thin half moons
12 brussels sprouts, leaves separated and core removed
to taste salt and pepper
1 tbsp chopped Italian parsley
1. Place potatoes on a baking sheet and place into a 400°F oven and bake until a knife passes easily through the center. Remove and let rest until they are cool enough to handle. Peel and press through a potato ricer or food mill. Add the flour.
2. Add the remaining ingredients (egg, ricotta, salt, pepper, and parmesan) and mix by hand to produce a dough. Press a finger into the dough. If it comes out very sticky, add a little bit more flour.
3. Divide the dough into four pieces and roll each piece into long uniform tubes about the width of a finger. Cut into ½ inch pieces. Dust with a little more flour if they start to stick. Place into boiling salted water. Allow the gnocchi to float and cook for an additional minute.
4. Pour 1 cup of olive oil into a baking dish. Drain the gnocchi well and place into the olive oil. Toss gently and allow to cool.
1. Sweat the shallots and garlic in butter. Add the white wine and cream. Reduce by half and add the cheese and whisk. Season with salt and white pepper. Set aside.
1. Heat a large saute pan over medium high heat. Add the olive oil and the butternut squash. Cook until soft. Add the sage. Add the leeks and also cook until soft. Add the brussels sprouts and cook until barely wilted. Season with salt and pepper and add the parsley.
1. Using a non-stick saute pan, add a layer of drained gnocchi and heat over medium high heat. Once they have turned golden brown, flip to cook the other sides.
2. When fully golden, add the vegetables and toss to heat. Check seasoning.
3. Gently rewarm the sauce and place a pool in the center of a plate. Top with the gnocchi and vegetables and serve.