Ingredients:
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
Directions:
for gnocchi:.
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 1 hour 15 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.
for butter sauce:.
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.
Servings: 4
Time preparation: 20 min.
Time total: 110 min.