Sage Gnocchi with Squash Puree, Chantrelles and Corn

Place hot riced potatoes in a large bowl.

Place egg and yolk in centre of riced potatoes.

Add salt, brown butter and sage powder to potato mixture. Fold together until smooth.

Add flour, fold gently until just combined.

Dust a clean dry surface with flour. Roll dough into 1“ thick logs. Cut dough into nickel sized pieces.

Bring a large pot of water to a boil and season with salt.

Blanch until Sage Gnocchi begin to float.

Using a spider, gently remove and place on oiled tray. Set aside until assembly.

Place 1 tablespoon of brown butter in a large Sautépan over medium heat.

Add shallots and garlic, season with salt, Sautéuntil tender.

Add butternut squash and toss.

Cover with water, simmer until soft, approximately 20 minutes.

Using an immersion blender, puree with remaining brown butter. Keep warm until assembly.

Heat 2 tablespoons of brown butter in a large Sautépan over high heat.

Add shiitake and chanterelle mushrooms. Season with salt, Sautéuntil liquid has evaporated and mushrooms begin to caramelize. Approximately 5 minutes

Set aside until assembly.

Heat brown butter in a Sautépan over medium high heat.

Add cauliflower, season with salt, Sautéfor 2-3 minutes per side until tender and golden.

Set aside until combining with Roasted Corn.

Heat butter in a Sautépan over medium-high heat.

Add corn, season with salt and Sautéuntil caramelized.

Add Roasted Cauliflower to corn. Toss and set aside until assembly.

Spoon squash puree into a bowl.

Warm Sautéed Mushrooms and Sage Gnocchi in a sauté pan over medium heat. Add butter and approximately 2 tablespoons of hot water to pan. Toss to glaze and spoon on Squash Puree.

Spoon Roasted Cauliflower and Corn over Sage Gnocchi.

Garnish with celery leaves and chives, serve.