Ricotta Gnocci with Butternut Basil Sauce in Kale Spinach Nest

Ricotta Gnocci

Combine flour, 1 tsp. salt, nutmeg, and 1/2 tsp. pepper in a bowl.  Mix well.

Combine ricotta, 2 eggs, 1/2 cup parmesan in another bowl.  Mix well.

Make a well in the center of the dry ingredients. Pour in wet ingredients.

Combine dry adn wet into a wet dough without overmixing.

Put dough on floured surface and knead lightly. Divide in eight pieces.

Roll out 1" thick ropes of dough. Cut into small pieces. Lay gnocci pieces on a sheet pan to rest.

Continue with the rest of the dough.  

Bring 1 gallon of water to a rolling boil.  Add 3 tsp. salt.

Boil pasta for 4-5 minutes or until it rises to the top of the pot.

Butternut Basil Sauce

Bring broth to a boil.  Cut squash into 1" cubes.  Add squash to boiling broth and cook for 15-20 minutes until very tender.

Heat vegetable  oil in a small sautee  pan.  Add 1/2 onion, chopped and cook until very tender and translucent.

Add garlic and 2 T. butter to onion and cook another 5 minutes over low heat.  DO NOT BURN!

When squash is cooked, drain, reserving about 1 cup of the cooking liquid.

Return squash to the pot. Add onion and garlic mixture, cinnamon, maple syrup, milk, and 1/2 tsp. salt.

Puree this mixture with an immersion blender until very smooth.  Add cooking liquid if needed to make a smooth sauce.

Add 1/4 cup chopped basil and 1/2 cup Parmesan cheese and stir to combine.  Heat sauce over low heat before pouring over gnocci.

Spinach/Kale Bowl

Chop spinach and kale finely in Cuisinart

Chop 1/2 an onion.

Sautee chopped onion in oil until soft and translucent.

Add kale and spinach and suatee over medium heat for 5-8 minutes or until soft. Put kale, spinach and onion mixture in a large bowl.

Add 1/2 tsp. salt, 1/4 tsp. pepper, 2 egg, bread crumbs, lemon juice, lemon zest, and cheddar cheese to kale spinach, onion mixture.

Spray 16 small muffin tins very well with cooking spray.

Press kale/spinach mixture into muffin cups forming a bowl.

Bake for 8-10 minutes or until formed but not too brown.

While bowls are cooking, chop tomatoes.  Heat olive oil in a small pan and sautee 2 cloves chopped garlic and tomatoes for 5-10 minutes.

Fill cooked spinach/kale nests with 2-3 gnocci (for taste tests) or 6-8 gnocci for full portion.  Top with hot butternut basil sauce. Surround filled nest with tomate sauatee.  Sprinkle with parmesan cheese.