Login to Save Like

Ingredients

• 3/4-1 cup grated Parmesan cheese, for serving
• Pumpkinseed and arugula salad, for serving
• Cherry tomatoes and cut asparagus, for serving
• FOR THE GNOCCHI:
• 1 2-pound butternut squash, halved and deseeded
• 2 1/2 tablespoons butter
• 2 cups flour
• 2 egg yolks
• Salt and cayenne pepper, to taste
• FOR THE TOMATO COULIS:
• 12 tablespoons butter (1 1/2 sticks)
• 6 very ripe plum tomatoes, quartered
• 2 cloves garlic
• 1 red chilli, seeds removed
• Salt, to taste
• 1 sprig rosemary

Description

Butternut Squash Gnocchi With Fresh Tomato Coulis - The Huffington Post

Kitchen Daily