Gnudi Cooking Instructions:
In cheesecloth or fine strainer, strain cottage cheese for 2-4 hours to remove some of the excess liquid.
In a mixing bowl, add strained cottage cheese, sage, parmesan cheese, eggs, salt and flour and mix until incorporated. The dough should be solid, but a little sticky. If the dough is too soft, add more flour until it is the correct consistency.
Once the dough is ready, roll the Gnudi with both of your hands to create little balls about 1 inch in diameter.
Fill a pot with water and bring it to a boil. Once boiling, drop the gnudi balls into the water and cook until they start floating, about 4-5 minutes. If frozen, cook the gnudi balls for about 8-10 minutes before draining.
Butternut Squash Coulis Cooking Instructions:
Preheat the oven to 400 degrees Fahrenheit.
Peel and chop the butternut squash into 1-inch cubes
Toss the cubes with olive oil and salt and place on a sheet pan. Roast the squash for 20 minutes or until the squash is caramelized in color.
In a pot or sauté pan, heat over medium flame and add enough olive oil to create a thin film over the bottom of the pot. Add the chopped onions and cook until translucent and lightly tan.
Once onions are translucent, add the cooked squash and add enough water to cover them. Bring the mixture to a simmer and cook for 20 minutes.
Add the heavy whipping cream and butter and bring it to a simmer for 10 more minutes.
Blend in a food processor or blender and season with salt and lemon juice.
Plate your homemade gnudi with the coulis and enjoy warm!
Desserts, Holiday Recipes, Sweet Treats
This pumpkin pie recipe is pure perfection with Shamrock Farms Heavy Cream both mixed in and whipped for the topping. Thanks to Allison Waken for this recipe.