Butternut Squash Gnocchi

Preheat oven to 400 F.

Slice the top off squash, then cut the squash in half lengthwise and remove seeds with a spoon.

Place squash halves cut side up on a baking sheet then brush with extra virgin olive oil and season liberally with salt and pepper.

Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance. Then remove the pan(s) from the oven and allow squash to cool.

When squash is cool enough to handle, scoop the flesh from the peel and place flesh in a food processor. Process until very smooth (or whip with a mixer).

Place squash in the bowl of a stand mixer fitted with the dough hook (or just mix it in a large bowl by hand) add in whisked egg and salt and blend it a bit. Add flour, 1 cup at a time, and knead until the dough pulls away from the side of the bowl. Add 1/2 cup of Parmesan cheese and knead until combined.

Turn out the dough onto a heavily floured surface and knead until dough comes together. Dough will be sticky but just keep flouring your hands lightly. I also like to sprinkle in some Parmesan cheese in place of some of the flour.

Remove large hunks of the dough then roll each into a rope and cut the rop into 1 inch sections to form the gnocchi. Place gnocchi onto a sheet of wax paper and cover with another sheet of wax paper until ready to boil. Repeat with the remaining sections of dough.

For the sauce: Melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is just starting to turn golden brown. Be careful because you do not want to burn your garlic. Remove pan from heat.

To cook gnocchi: Bring a large pot of water to a boil then salt the water lightly. Add 1 cup of gnocchi at a time to the salted, boiling water, then cook at a gentle boil until gnocchi float to the top, about 2 minutes. Transfer the cooked gnocchi using a slotted spoon or spider into the pan with your sauce. Cook remaining gnocchi then add them to the sauce. Season with salt and pepper then toss to coat.

Serve with a dusting Parmesan cheese if desired.

*See blog post for notes.