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1
Preheat the oven to 375.
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2
Spread the sesame seeds in a pie pan and bake for about 2 minutes, or until lightly browned.
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3
Transfer the seeds to a plate to cool.
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4
Rub the cut sides of the squash with olive oil and season with salt and pepper.
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5
Set the squash, cut side down, on a baking sheet and roast for about 25 minutes, or until tender.
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6
Scoop the flesh into a large bowl and mash into a chunky puree with a potato masher.
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7
Transfer the puree to a fine sieve set over a bowl and let drain for at least 4 hours or overnight in the refrigerator.
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8
Return the puree to the large bowl and use a wooden spoon to gradually stir in the semolina and cornstarch.
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9
Add 3/4 teaspoon of salt and continue stirring until a soft dough forms.
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10
Divide the dough into 12 pieces.
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11
Generously dust a work surface with semolina and roll each piece of dough into a 1/2-inch-thick rope.
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12
Cut the ropes crosswise into 1/2-inch pieces.
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13
Sprinkle the gnocchi with semolina and lightly press each piece against the tines of a fork to make a ridged pattern.
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14
Dust a baking sheet with semolina and arrange the gnocchi on it in a single layer.
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15
Refrigerate for up to 4 hours.
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16
Bring a large pot of salted water to a boil.
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17
Meanwhile, melt the butter in a large skillet.
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18
Add the sage and cook over moderate heat until crisp, about 3 minutes.
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19
Using a slotted spoon, transfer the sage to a plate.
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20
Remove the skillet from the heat.
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21
Add the gnocchi to the boiling water and cook, stirring occasionally, until all the gnocchi float to the surface, about 4 minutes.
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22
Remove 2 tablespoons of the cooking water and reserve.
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23
Drain the gnocchi in a colander and immediately transfer them to the skillet with the butter.
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24
Season with the nutmeg and add the reserved cooking water.
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25
Cook the gnocchi until bubbling hot.
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26
Add the sage and season with salt and pepper.
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27
Divide the gnocchi among 8 soup plates.
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28
Sprinkle with the sesame seeds and serve.
