GNOCCHI DOUGH
Serving of pasta for 4-6 people depending on appetizer or entrée.

1 pound fresh ricotta
1 whole egg
1 egg yolk
Pinch nutmeg
Pinch ground black pepper
1 teaspoon salt
1.5 cups powder Parmesan
1 cup flour
1 cup semolina flour

INSTRUCTIONS:

• Mix together all dry ingredients in a bowl.
• Make a small hole in the mixture and add the eggs.
• Add the ricotta, and start to mix the ingredients thoroughly by hand.
• Roll dough onto several balls and wrap with cling wrap. Let sit over night  in refrigerator.

TRUFFLE CREAM SAUCE
Serving for 3 people

4 tablespoons minced white onion
1 tablespoon minced garlic
Pinch of black pepper
1 tablespoon fresh chopped thyme
.25 cup dry white wine
1 cup heavy cream
Truffle paste to desired taste (dry porcini mushroom can be substituted)
4 ounces Midnight Moon cheese for grating

INSTRUCTIONS:

• Sauté onion and garlic in 3 tablespoons of olive oil.
• Deglaze with white wine and reduce by half.
• Add heavy cream and thyme and black pepper.
• Reduce for 8 minutes at medium high temperature.

ROASTED BUTTERNUT SQUASH

Medium diced butternut squash, lightly oiled
1 tablespoon of chopped fresh thyme

INSTRUCTIONS:

• Toss squash with  fresh thyme, salt and pepper, and roast in oven for 15-20 minutes until tender at 350 degrees.