Squash and Rosemary Italian Gnocchi

[Guest guest]

Squash and Rosemary Italian Gnocchi

 

2 potatoes, baked and mashed

1/2 small butternut squash, baked and mashed

4 egg yolks

2 tablespoons fresh rosemary, chopped salt and pepper,

to taste

all-purpose flour, as needed

 

Mix together the potato & squash.

Add egg yolks, salt & pepper and rosemary.

Work in enough flour with hands to form a soft dough

that is only slightly sticky.

Using lots of flour to prevent sticking, cut small

thumb-nail sized pieces, and drop them into boiling

salted water. Gnocchi is done when they " pop-up " like

corks.

Drain gnocchi and saute in butter.