Butternut Squash Gnocchi with Cambozola Cream Sauce

• In kitchen aid mixer with paddle attachment mix squash until smooth.
• Add in eggs, salt, melted butter, and parmesan cheese and mix until dough consistency.
• Roll dough onto a flour dusted cutting board and dust top of dough. Roll to about 3/8-inch-thick (just under a ½ inch) with rolling pin.
• Cut into ½ inch by ½ inch squares. Lay on parchment covered sheet tray. Cook for 30-45 seconds in boiling water.

• Pour cream into a large stock pot. Bring to a gentle simmer over medium heat, stirring occasionally to prevent scorching. Reduce until you have 2¼ cups of cream, thickened but still pourable.
• Lower heat to low. Add diced Cambozola and stir gently until fully melted and smooth (about 3–5 minutes). Keep the heat low, you don’t want it to boil.
• Stir in Parmesan a little at a time until the sauce reaches your desired thickness and flavor. A few tablespoons usually does it.
• Season lightly with salt and freshly cracked black pepper. Best served warm and fresh.

Add your Butternut Squash Gnocchi to your Cambozola Cream Sauce and serve immediately with a glass of Pinot Noir.