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1
Preheat oven to 400.
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2
Oil the cut side of the squash with ghee or coconut/olive oil and bake cut side down for 20 to 30 minutes or until soft throughout.
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3
Let cool and scoop out the flesh.
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4
Mash flesh into a puree.
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5
Measure out 1 cup of it and put into a large mixing bowl.
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6
Reserve the rest for future use; the puree can be frozen for up to 1 month.
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7
Add minced sage, spices and 1 tablespoon ghee/oil.
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8
Mix to combine.
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9
Add 3/4 cup of flour and mix to incorporate.
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10
The dough should still be too sticky to knead but not too wet.
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11
If it seems very wet, add another 1/4 cup of flour.
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12
Avoid adding more, so your gnocchi stay light and soft.
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13
Generously dust your working surface with brown rice flour and scoop the dough onto the surface using a spoon.
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14
Dust the top of the dough with more brown rice flour to lightly cover its entire surface.
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15
Flour your hands and gently roll the dough in the flour, shaping it into a thick log.
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16
The dough will be very soft, but it should no longer be sticky.
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17
Flouring the blade of a knife in between each cut, slice the log into 4 equal parts.
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18
Gently roll each part into a 1/2-inch-thick rope.
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19
Slice into 1-inch-long pieces.
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20
Turn the pieces on the cutting surface to cover the freshly cut sides with flour.
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21
Gently press down on each piece with a floured fork to create the traditional grooved impression.
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22
Transfer the finished gnocchi onto a floured plate or baking sheet.
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23
Bring water to boil in a pot with a steamer basket on top.
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24
Make sure that the water doesnt touch the basket.
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25
Place gnocchi into the basket in batches.
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26
Lower heat to simmer, cover and steam each batch for 7 minutes.
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27
Meanwhile, in a large pan over medium-low heat, gently warm 2 tablespoons ghee/oil with a few fresh sage leaves.
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28
Remove gnocchi from the basket and add them to the pan with the sage-infused ghee/oil.
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29
Toss the gnocchi to coat, letting them absorb the sage flavor for a couple minutes.
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30
Serve as they are or with your favorite pesto or chimichurri.
