Butternut Squash Gnocchi With Sage Butter

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 (1 1/2 lb) butternut squash
• 2 large eggs, lightly beaten
• 1 1/4 teaspoons salt
• 1 1/2 cups all-purpose flour
• 4 ounces unsalted butter
• 12 fresh sage leaves
• 2 ounces parmesan cheese, grated (about 1/2 cup)
• salt and pepper, to taste

Recipe

• 1 for gnocchi:.
• 2 position a rack in the lower third of the oven and preheat to 350°f.
• 3 cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet.
• 4 roast until tender, about 1 hour 15 minutes.
• 5 when cool enough to handle, scoop out and discard the seeds.
• 6 remove squash flesh (pulp) and place in a sieve.
• 7 set the sieve over a bowl to catch liquid and allow squash to drain in a refrigerator overnight.
• 8 the next day, puree the squash in a food processor.
• 9 transfer puree to a bowl and add the eggs and salt, stirring to combine.
• 10 add the flour and blend thoroughly.
• 11 the dough should feel sticky and soft.
• 12 bring a large pot of water to a boil.
• 13 using a teaspoon, form walnut-sized pieces of dough and push them off the spoon and into the water with your fingers.
• 14 alternately, use a pastry bag and a small knife.
• 15 cook the gnocchi in small batches, 10 to 15 pieces.
• 16 once the gnocchi have risen to the surface, poach for exactly 2 minutes.
• 17 remove gnocchi with a slotted spoon and set aside to drain.
• 18 repeat until all the dough is used up.
• 19 for butter sauce:.
• 20 place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown.
• 21 add the sage leaves and a pinch of salt and pepper.
• 22 add the gnocchi to the browned butter, tossing to coat.
• 23 sprinkle with parmesan and serve immediately.