Butternut Squash Gnocchi With Sage Butter

• for gnocchi
• butternut squash1

  (1 1/2 lb)

• large eggs, lightly beaten↗2
• salt↗1 1⁄4 teaspoons
• all-purpose flour↗1 1⁄2 cups
• For butter sauce
• unsalted butter↗4 ounces
• fresh sage leaves↗12
• parmesan cheese, grated↗2 ounces

  (about 1/2 cup)

• salt and pepper, to taste

Step-by-step instructions

1. 1

   Position a rack in the lower third of the oven and preheat to 350°F.

2. 2

   Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet.

3. 3

   Roast until tender, about 1 hour 15 minutes.

4. 4

   When cool enough to handle, scoop out and discard the seeds.

5. 5

   Remove squash flesh (pulp) and place in a sieve.

6. 6

   Set the sieve over a bowl to catch liquid and allow squash to drain in a refrigerator overnight.

7. 7

   The next day, puree the squash in a food processor.

8. 8

   Transfer puree to a bowl and add the eggs and salt, stirring to combine.

9. 9

   Add the flour and blend thoroughly.

10. 10

    The dough should feel sticky and soft.

11. 11

    Bring a large pot of water to a boil.

12. 12

    Using a teaspoon, form walnut-sized pieces of dough and push them off the spoon and into the water with your fingers.

13. 13

    Alternately, use a pastry bag and a small knife.

14. 14

    Cook the gnocchi in small batches, 10 to 15 pieces.

15. 15

    Once the gnocchi have risen to the surface, poach for exactly 2 minutes.

16. 16

    Remove gnocchi with a slotted spoon and set aside to drain.

17. 17

    Repeat until all the dough is used up.

18. 18

    Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown.

19. 19

    Add the sage leaves and a pinch of salt and pepper.

20. 20

    Add the gnocchi to the browned butter, tossing to coat.

21. 21

    Sprinkle with Parmesan and serve immediately.