Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4- inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD:Can be made 8 hours ahead. Cover loosely and chill.
Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.
What to drink: With the dumplings, pour the Bastianich 2008 Vespa Bianco (Italy, $38), a white wine with wildflower and citrus notes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	408.79 Kcal (1712 kJ)
Calories from fat	146.48 Kcal
		% Daily Value*
Total Fat	16.28g	25%
Cholesterol	63.88mg	21%
Sodium	711.37mg	30%
Potassium	708.89mg	15%
Total Carbs	51.99g	17%
Sugars	2.53g	10%
Dietary Fiber	4.31g	17%
Protein	14.36g	29%
Vitamin C	21.4mg	36%
Vitamin A	0.9mg	28%
Iron	2.3mg	13%
Calcium	292.9mg	29%

Amount Per 100 g
Calories	186.6 Kcal (781 kJ)
Calories from fat	66.86 Kcal
		% Daily Value*
Total Fat	7.43g	25%
Cholesterol	29.16mg	21%
Sodium	324.71mg	30%
Potassium	323.58mg	15%
Total Carbs	23.73g	17%
Sugars	1.15g	10%
Dietary Fiber	1.97g	17%
Protein	6.56g	29%
Vitamin C	9.8mg	36%
Vitamin A	0.4mg	28%
Iron	1.1mg	13%
Calcium	133.7mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.7

Points
11

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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