FALL FLAVORS

For the Gnudi (Do ahead):

• In a mixing bowl, beat one whole egg with one egg yolk until smooth.
• Add the strained ricotta, salt, and grated pecorino cheese, mix until combined. Cover and chill the mixture for one hour or overnight to help it firm up a bit before making the gnudi.
• Place semolina flour into a shallow dish or tray.
• Using a small cookie portion scoop or two dinner spoons, scoop ricotta mixture in the semolina flour, and roll into a ball slightly smaller than a ping pong ball in size; evenly coating the gnudi. 
• Set rolled ball on a dish or tray lined with a layer of semolina flour.
• After coating all the gnudi balls, chill for at least one hour.

For the Squash & Sauce (Do ahead)

• On a sheet tray lined with parchment paper, evenly spread out the diced honeynut squash, sage, and drizzle with olive oil and salt to taste. Roast in oven at 400̊ F for approximately 10-20 minutes until fork tender. 
• to make the Brown Butter, melt butter in a sauté pan over medium heat, cooking until milk solids toast and become slightly brown and nutty in aroma. Set aside.

Final Assembly:

• Bring a large pot of salted water to a rapid boil to blanch the gnudi. Have a slotted spook or mesh skimmer ready to remove gnudi from boiling water.
• Gently drop the gnudi into the boiling water and cook until they gundi float.
• Simultaneously, in a large sauté pan, add brown butter and gently heat over medium high heat.
• Add the roasted squash to the pan, and sear to add color and texture to the squash.
• When the gnudi are fully cooked, strain the gnudi out of the boiling water and add to pan of brown butter and roasted squash. Add a tablespoon of the boiling water to the pan to create a pan sauce with the brown butter. Agitate the pan vigorously to emulsify the sauce. Add the sherry vinegar.

Plating:

• Spoon the gnudi, squash, and brown butter sauce on to a plate or shallow bowl.
• Garnish the dish with sliced chives, freshly shaved or grated pecorino, and toasted pepitas.