Recipe: Butternut Squash Gnocchi with Sage Butter Sauce

BUTTERNUT SQUASH GNOCCHI

1 medium butternut squash, about 2 pounds
1/4 cup olive oil
Salt and freshly ground pepper
3/4 cup whole-milk ricotta cheese
3/4 cup freshly grated Parmesan cheese
1 large egg
1 1/3 to 1 2/3 cups all-purpose flour, plus more for dusting
FOR THE SAUCE:
1/2 cup (1 stick) unsalted butter
1 small bunch sage, leaves picked and chopped
1/2 cup freshly ground pepper

Preheat oven to 350 degrees.

Slice the ends off the butternut squash and cut in half crosswise where the bulb starts. Peel using a vegetable peeler. Cut the bulb-shaped end in half and scoop out the seeds with a spoon; discard. Cut the squash into 1-inch pieces.

Transfer the squash to a baking pan, drizzle with olive oil and season with salt and pepper. Roast, uncovered, for 45 to 55 minutes, or until softened.

Mash the roasted squash with a fork or potato masher or process it until smooth in a food processor fitted with the metal blade. Transfer to a large bowl and set aside to cool for 10 to 15 minutes.

Stir the ricotta, Parmesan and egg into the squash. Add 2 teaspoons of salt and 1 1/3 cups of the flour. Stir well with a wooden spoon until the mixture forms a soft dough, adding more flour if needed.

Transfer the squash dough to a lightly floured work surface and work the dough lightly to form it into a ball. If it is sticky, add a little more flour. Transfer to a bowl, cover with a clean dish towel and refrigerate for at least 2 hours.

Divide the dough into 4 balls. Using your palms, roll each ball on a flat surface dusted with flour into a long rope about 1/2 inch in diameter. Cut these into 1/2 to 3/4-inch-long pieces or gnocchi.

Bring a larger pot of water to a boil and add 1 tablespoon salt. Drop the gnocchi into the boiling water. Let the water return to boil and when the gnocchi bob to the surface, cook for about 2 minutes. To check for doneness, remove one and cut it in half to see if it's cooked through.

Lift the gnocchi out with a slotted spoon, drain well, and transfer to a serving bowl.

TO MAKE THE SAUCE:
In a saucepan large enough to hold the gnocchi, melt the butter with the sage over medium-low heat. When the butter begins to bubble, add the gnocchi and cook until heated through and the butter and sage are golden brown. Sprinkle with the Parmesan cheese, season with salt and pepper, toss and serve

Serves 4 as a main course; 8 as a side dish
Source: The Family Kitchen by Debra Ponzek