Butternut Squash Gnocchi W/ Brown Butter Sage

1. 1

   Starting the night before, preheat the oven to 350 degrees. Halve the squash, scoop out the seeds, wrap it loosely in foil, place on a baking sheet, and bake until tender when pierced, about 35 minutes.

2. 2

   Scoop out and discard the seeds. With a large spoon, scoop the pulp from the skin directly into a fine sieve. Set the sieve over a bowl to catch the liquids, cover and allow the squash to drain overnight in the refrigerator.

3. 3

   Next day, puree the squash in a food processor, transfer the puree to a large bowl, and add the eggs and salt. Mix well, add the flour, and blend thoroughly. The dough should be soft and quite sticky.

4. 4

   Bring a large pot of water to the boil. Using a teaspoon, scoop up some of the dough (about a walnut-size piece) and use a finger to slide it into the water. Cook the gnocchi in batches of ten to fifteen, poaching them for 2 minutes after the rise to the surface. Remove them with a slotted spoon. Set them aside to drain, and repeat the process until the remaining dough is used up.

5. 5

   Sauce:

6. 6

   Cook butter, walnuts in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute.

* Per serving · 4 servings · Values may vary.

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