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1
for gnocchi:
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2
Position a rack in the lower third of the oven and preheat to 350u00b0F.
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3
Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet.
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4
Roast until tender, about 1 hour 15 minutes.
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5
When cool enough to handle, scoop out and discard the seeds.
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6
Remove squash flesh (pulp) and place in a sieve.
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7
Set the sieve over a bowl to catch liquid and allow squash to drain in a refrigerator overnight.
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8
The next day, puree the squash in a food processor.
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9
Transfer puree to a bowl and add the eggs and salt, stirring to combine.
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10
Add the flour and blend thoroughly.
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The dough should feel sticky and soft.
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12
Bring a large pot of water to a boil.
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13
Using a teaspoon, form walnut-sized pieces of dough and push them off the spoon and into the water with your fingers.
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14
Alternately, use a pastry bag and a small knife.
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15
Cook the gnocchi in small batches, 10 to 15 pieces.
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Once the gnocchi have risen to the surface, poach for exactly 2 minutes.
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17
Remove gnocchi with a slotted spoon and set aside to drain.
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Repeat until all the dough is used up.
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19
for butter sauce:
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Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown.
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21
Add the sage leaves and a pinch of salt and pepper.
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22
Add the gnocchi to the browned butter, tossing to coat.
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23
Sprinkle with Parmesan and serve immediately.
