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To make gnocchi: The day before you make the gnocchi, preheat oven to 375 degrees.
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Cut the squash in half lengthwise; place cut side down on a baking sheet, and cover loosely with foil.
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Bake squash till tender, about 45 min.
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Allow squash to cold completely.
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Scoop out and throw away the seeds.
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Scoop out pulp and place in a fine-mesh sieve; place sieve over a bowl, cover and chill, and allow to drain overnight.
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The next day, place squash in the bowl of a food processor and puree for as long as it takes the mix to become very smooth.
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Transfer squash to a large bowl and add in beaten Large eggs and salt, blending well.
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Add in about 1 1/2 c. of flour and mix till well-combined.
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The dough should be sticky, having the consistency of thick glue.
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Add in more flour, a little at a time, as needed, till you achieve the right consistency.
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The mix shouldn't be hard like dough.
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Meanwhile, make the Sage Vin Blanc.
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To make Sage Vin Blanc: In a small, heavy saucepan, bring the wine to a simmer, reducing it by half.
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Add in the cream, salt and sage.
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Bring to a boil and reduce heat, simmering the sauce till thick sufficient to coat the back of a spoon
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(about 2 to 3 min).
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Add in Parmigiano to taste, mixing well.
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Set aside.
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To cook gnocchi: Bring a large pot of salted water to a boil.
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Pour about half of the gnocchi mix into a gallon-size freezer bag.
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Seal the bag.
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Use kitchen scissors to cut 1 bottom corner off the bag (about 1/2 inch across).
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Grip the top part of the bag in your right hand, over the bubbling water, and have scissors at the ready in your left.
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Gently squeeze the bag till a 1- to 1 1/2 inch piece of gnocchi falls out, then snip the batter quickly and decisively till it falls into the water.
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Very quickly repeat the process till 12 gnocchi are boiling at once.
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When the gnocchi rise to the surface (about 2 to 4 min), cook another 2 min, keeping the water at a boil.
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Remove one of the gnocchi and cut through the center.
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If it's still doughy, continue to cook another minute.
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Remove cooked gnocchi to a large, shallow bowl and keep hot while continuing to cook the remaining gnocchi.
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Reheat Sage Vin Blanc.
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Fill serving bowls with gnocchi and ladle over the sauce.
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Pass the Parmigiano-Reggiano and a glass of Vietti Arneis.
