Butternut Squash Gnocchi
1 butternut squash, peeled and seeds removed, cubed
2 teaspoons extra-virgin olive oil
2 cups all-purpose flour, plus extra for flouring counter and hands
1 cup freshly grated Parmigiano-Reggiano plus extra for garnish
2 egg yolks
1/2 teaspoon ground nutmeg
4 tablespoons butter
5 sage leaves, plus extra for garnish
salt
freshly ground pepper
Preheat the oven to 350. Place the squash on a baking sheet, drizzle with the olive oil, and season with salt. Roast in the oven for about 35 minutes, turning once. Remove from the oven and set aside to cool. Transfer to a food processor and pulse.
In a bowl, combine the squash puree, flour, Parmigiano, egg yolks and nutmeg and mix to form a uniform dough. On a lightly floured surface, knead the dough and form into a ball. Divide the ball into 10 pieces. Roll each piece out into a 1-inch thick rope. Using a knife, cut each rope into 1-inch pieces. Roll each piece to form barrel-shaped gnocchi. Cover formed gnocchi with a clean cloth and set aside.
Meanwhile, bring a pot of water to a boil.
Next, melt the butter in a nonstick skillet over medium heat. Add the sage leaves and stir and set aside, keeping warm.
When the water is boiling, add salt and the gnocchi and cook until the gnocchi rise to the surface, about 3 minutes. Remove the gnocchi using a slotted spoon, holding them over the pot until they have thoroughly drained (you may have to do this in batches), then add them to the sage-infused butter. Season with salt and pepper and toss to coat with the sauce. To serve, sprinkle with Parmigiano and garnish with sage leaves. Serves 4