Butternut Squash Gnocchi With Sage Butter Recipe

Directions:

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.