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1
Preheat the oven to 350F.
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2
Line a baking sheet with foil.
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3
Place the squash cut side down on the baking sheet.
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4
Bake for 1 hour, or until very tender, and set aside to cool.
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5
Reduce the oven temperature to 200F.
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6
When the squash is cool enough to handle, using a large spoon, scoop the flesh into a sieve over a bowl, discarding the skin.
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7
If time permits, let it drain for a few hours in the refrigerator.
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8
Push the squash flesh through the sieve into a mixing bowl.
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9
Add the eggs, nutmeg, salt and pepper, and stir until well combined.
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10
Stir in the flour, 1/2 cup at a time, until the dough is soft and moist, but not too sticky.
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11
Adjust the amount of flour as necessary to keep the dough from becoming too sticky to handle easily.
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12
To make the sauce, melt the butter with the olive oil and garlic clove in a small saucepan over lowest heat.
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13
Add the torn sage leaves and salt and pepper to taste.
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14
Keep the mixture warm; dont let it scorch.
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15
Stir it when the leaves settle to the bottom.
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16
To make the gnocchi, bring a large pot of lightly salted water to a boil over high heat, then reduce the heat to medium.
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17
Place a platter in the warm oven.
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18
Using 2 teaspoons, scoop up a walnut-sized ball of dough with 1 teaspoon, and gently scrape it into the simmering water with the other.
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19
Continue dropping in the batter until you have 8 or so in the pot.
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20
When the gnocchi rise to the surface, set the timer for 4 minutes, and continue cooking the gnocchi.
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21
At the end of 4 minutes, or when the gnocchi feel firm throughout, remove the gnocchi with a slotted spoon, and place them on the warm platter in the oven.
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22
Drizzle them lightly with sage butter.
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23
Continue making gnocchi in batches, drizzling each addition to the platter with sage butter.
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24
Toss gently before serving, and sprinkle with grated ricotta salata and a few grindings of pepper.
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25
Serve immediately.
