Difficulty: Medium - experience needed
Dietary guidance: v n
1 butternut squash (about 1-1/2pounds)
2 large eggs, lightly beaten
1 1/4 teaspoons salt
1 1/2 cups all-purpose flour
Sage Butter Sauce
4 ounces (1 stick) unsalted butter
12 fresh sage leaves
2 ounces Parmesan cheese, grated (about 1/2 cup)
Salt, to taste
Fresh ground pepper, to taste
Position a rack in the lower third of the oven and preheat to 350 F.
Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet. Roast until tender, about 35 minutes.
When cool enough to handle, scoop out and discard the seeds. Remove squash flesh (pulp) and place in a sieve. Set the sieve over a bowl to catch liquid and allow squash to drain in a refrigerator overnight.
The next day, puree the squash in a food processor. Transfer puree to a bowl and add the eggs and salt, stirring to combine. Add the flour and blend thoroughly. The dough should feel sticky and soft.
Bring a large pot of water to a boil. Using a teaspoon, form walnut-sized pieces of dough and push them off the spoon and into the water with your fingers. Alternately, use a pastry bag and a small knife.
Cook the gnocchi in small batches, 10 to 15 pieces. Once the gnocchi have risen to the surface, poach for exactly 2 minutes. Remove gnocchi with a slotted spoon and set aside to drain. Repeat until all the dough is used up.
Sage Butter Sauce Prep
Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown. Add the sage leaves and a pinch of salt and pepper.
Add the gnocchi to the browned butter, tossing to coat. Sprinkle with Parmesan and serve immediately.