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1
Preheat oven to 400 F.
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2
Slice the top off squash, then cut the squash in half lengthwise and remove seeds with a spoon.
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3
Place squash halves cut side up on a baking sheet then brush with extra virgin olive oil and season liberally with salt and pepper.
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4
Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance.
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5
Then remove the pan(s) from the oven and allow squash to cool.
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6
When squash is cool enough to handle, scoop the flesh from the peel and place flesh in a food processor.
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7
Process until very smooth (or whip with a mixer).
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8
Place squash in the bowl of a stand mixer fitted with the dough hook (or just mix it in a large bowl by hand) add in whisked egg and salt and blend it a bit.
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9
Add flour, 1 cup at a time, and knead until the dough pulls away from the side of the bowl.
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10
Add 1/2 cup of Parmesan cheese and knead until combined.
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11
Turn out the dough onto a heavily floured surface and knead until dough comes together.
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12
Dough will be sticky but just keep flouring your hands lightly.
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13
I also like to sprinkle in some Parmesan cheese in place of some of the flour.
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14
Remove large hunks of the dough then roll each into a rope and cut the rop into 1 inch sections to form the gnocchi.
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15
Place gnocchi onto a sheet of wax paper and cover with another sheet of wax paper until ready to boil.
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16
Repeat with the remaining sections of dough.
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17
For the sauce: Melt butter in a large skillet over medium heat, then add garlic and sage.
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18
Cook until garlic is just starting to turn golden brown.
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19
Be careful because you do not want to burn your garlic.
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20
Remove pan from heat.
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21
To cook gnocchi: Bring a large pot of water to a boil then salt the water lightly.
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22
Add 1 cup of gnocchi at a time to the salted, boiling water, then cook at a gentle boil until gnocchi float to the top, about 2 minutes.
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23
Transfer the cooked gnocchi using a slotted spoon or spider into the pan with your sauce.
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24
Cook remaining gnocchi then add them to the sauce.
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25
Season with salt and pepper then toss to coat.
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26
Serve with a dusting Parmesan cheese if desired.
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27
*See blog post for notes.
