Butternut Squash Gnocchi

Ingredients

1 butternut squash (about 1 1/2 pounds)

2 large eggs, lightly beaten

1 1/4 tsp. salt

1 1/2 cups all-purpose flour

Sage Butter Sauce

4 ounces (1 stick) butter

12 fresh sage leaves (I have substituted dried as well)

2 ounces Parmesan cheese, grated (about 1/2 cup)

salt, to taste

fresh ground pepper, to taste

Instructions

Position a rack in the lower third of the oven and preheat ot 350 F. Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet. Roast until tender, about 35 minutes.

When cool enough to handle, scoop out and discard seeds. Remove squash flesh (pulp) and place in a sieve. Set the sieve over a bowl to catch liquid and all squash to drain in a refrigerator overnight.

The next day, puree the squash in a food processor. Transfer puree to a bowl and add the eggs and salt, stirring to combine. Add the flour and blend thoroughly. The dough should be sticky and soft.

Bring a large pot of water to a boil Using a teaspoon, form walnut-sized pieces of dough nad push them off the spoon and into the water with your fingers. Alternately, use a pastry bag and a knife.

Cook the gnocchi in batches, 10 to 15 pieces. Once the gnocchi have risen to the surface, poach for exactly 2 minutes. Remove gnocchi with a slotted spoon and set aside to drain. Repeat until all the dough is used up.

Sage butter sauce prep

Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown. Add the sage leaves, a pinch of salt, and pepper.

Add the gnocchi to the browned butter, tossing to coat. Sprinkle with Parmesan and serve immediately.

Serve 6.