Squash-Ricotta Gnocchi with Bacon Brown Butter Sauce – Christiann Koepke – samson-costume-sur-mesure.com

Ingredients

• 2 cups squash, peeled and diced into ½-inch pieces
• 3 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon cardamom
• 2 ounces pure maple syrup
• ⅓ cup water
• ½ teaspoon salt
• 1 cup whole milk ricotta cheese
• 3 egg yolks
• ½ cup squash purée (see recipe above)
• 1½ cups “00” or gluten-free all-purpose flour
• ¾ cup grated parmesan
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• ⅓ cup bacon, cooked and chopped
• 6 sage leaves
• ¼ cup butter, diced
• ¼ cup hazelnuts, toasted and chopped
• 1 small piece parmesan, for finishing
• 1 cup warm squash purée (for plating if desired)