Ingredients:

• Roasted butternut squash puree – 2-3 tbsp
• Farmer cheese (tvorog) – 1.2 lbs
• 1 egg (can be 2 if small)
• Flour – 4 tbsp
• Salt 1/3 tsp
• Butter – 2 tbsp for garnish + sage leaves

Directions:

• Place all the ingredients into a bowl and mix really well with spoon forming sticky dough
• Put the dough on well floured board, flour your hands too.
• It should be sticky, but workable, there is no need to kneed it, but you should be able to form about an inch wide log with your hands
• Cut the log into small pieces
• Put pot with water on medium to high heat, add 1 tsp of salt and bring to a boil. Do not reduce the heat!
• Place several dumplings into boiling water, don’t overcrowd the pot.
• Boil the dumplings for 2 minutes
• Remove from the pot with a skimmer spoon
• Melt butter in a small pan, add couple of sage leaves (or dry sage), pour over gnocchi
• Serve hot