Butternut Squash & Ricotta Gnudi

3 ounces ricotta cheese

¼ cup cooked butternut squash

¼ cup Parmesan cheese

1 egg yolk

4 tablespoons flour

4 tablespoons cooked couscous

Dash of salt and pepper

2 tablespoons salt (for water)

2 tablespoons butter

¼ cup canned chicken stock

(1 cup flour used for forming gnudis only)

2 to 3 fresh basil leaves, chopped

Mix well the ricotta, butternut squash, parmesan cheese, egg yolk, flour, cooked couscous, salt and pepper. Form into ½-ounce balls for gnudis (I used a cookie scooper) than roll balls with floured hands. Bring a large saucepan filled with water to a boil and add 2 tablespoons salt.

Drop gnudis into water. They will sink; when they rise to top, cook for 2 minutes more. Remove and place gnudis in ice bath for a few minutes.

Heat skillet and add 2 tablespoons of butter and chicken stock. Once butter is melted, place gnudis gently in skillet to rewarm and brown lightly. Remove from skillet and place on top of prepared Butternut Squash Puree (see recipe).

Sprinkle with parmesan cheese and chopped fresh basil.

Chuck Federici