Potato Gnocchi

3 large Yukon gold potatoes

Kosher salt

1 to 1 ½ cups flour plus more for dusting

2 tbsp Kewpie mayo

Brown butter with roasted Kabocha squash

2 cups Kabocha squash – peeled and sliced into strips

2 tbsp evoo

6 tbsp unsalted butter

6 sage leaves

Parmesan to garnish if desired

Preheat oven to 400.

Roast Squash strips in evoo and kosher salt for 20 minutes or until golden brown.

Place washed potatoes on baking sheet and sprinkle with kosher salt.

Prick potatoes with fork.

Bake potatoes until fork tender roughly 1 hour.

When tender, slice open immediately and let steam escape.

Scoop out potatoes into a tamis or ricer – discard skin-press potato through tamis with plastic bench scrapper onto clean surface.

Spread out potatoes and sprinkle flour over them.

Add kewpie to the middle. Then add more flour and begin to cut in flour and fold and knead until smooth dough forms… if sticky add more flour.

Cover with towel and let rest for 5 minutes.

Clean surface for the rolling of gnocchi and flour the resting area for the potato snake-like shapes.

Divide dough into small portions and roll into snake like shape ½ inch in diameter.

Sprinkle rolled “snakes” with flour and cut with bench scraper into little pillows.

Making Sauce

Melt butter in saute pan over medium high heat with sage leaves.

Stir unbtil butter develops brown flecks (CAREFUL NOT TO BURN).

Remove from heat.

Add gnocchi to boiling salted water.

When they float, strain them and add them to the brown butter pan.

Add 2 tbsp pasta water and saute over medium heat making everything come together.

Season to taste

Add squash and spoon into serving bowls.

Garnish with Sage and parmesan if desired.