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For the gnocchi:
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Preheat the oven to 350 degrees F.
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Cut the squash in half, scoop out seeds.
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Using 1 tablespoon of butter, divide it amongst all of the squash halves by putting a tab of it into the center of each of the squash halves.
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Set the squash on a baking sheet lined with aluminum foil and place the sheet in the preheated oven.
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Bake for 30 to 35 minutes or until squash is tender when pierced with a fork.
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Remove from the oven and let cool for at least 6 hours or overnight.
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In a small sauce pan, heat the remaining butter over medium heat.
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Add minced garlic and chopped fresh sage, cook until golden brown, about 8 to 10 minutes.
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Place on a paper towel to drain excess oil.
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Set aside until ready to use.
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Preparing the gnocchi:
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Peel and puree the acorn squash... Once peeled, place the squash flesh into a food processor, add the sauteed sage and garlic, and process well.
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Add the eggs, salt and pepper, and process well.
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Place the mixture into a bowl.
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Add the flour, a little at a time, stirring to combine all the ingredients.
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The dough should be soft but not sticky.
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If sticky add an additional tablespoon of flour, one at a time until a soft consistency is reached.
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Transfer dough to a work surface and knead briefly until smooth.
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Keep your work surface, tools, hands and dough lightly floured as you work.
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Cut the dough into eighths.
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Roll 1 portion of dough into a 1/2 inch thick rope and sprinkle lightly with flour.
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Using a knife, cut the rope into 1/2 inch pieces.
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Lay the pieces on a lightly floured parchment-lined baking tray.
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Finish making the remaining gnocchi with the remaining dough sections.
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If you dont want to use it all right now, you can freeze any remaining gnocchi in layers on a wax or parchment-lined freezer tray.
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Gnocchi may be frozen for a month.
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If you do this, cook it straight from the freezerdo not thaw.
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29
I cooked enough gnocchi for two servings as a main course, about 20 pieces, then froze the remaining gnocchi.
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In a large pot of boiling salted water, preparing the gnocchi in 2 batches, cook the gnocchi for 15 to 17 minutes or until gnocchi floats to the surface.
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Drain the cooked gnocchi and add them to a saute pan with your favorite sauce.
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I used 1/2 cup of my candied walnut pesto, for two servings.
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Toss gently to coat.
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Serve warm and top with freshly grated Parmesan cheese.
