Butternut Squash Gnocchi with Brown Butter and Sage

Instructions

1. Step 1

   Gather the ingredients. Position a rack in the center of the oven and heat to 425 F.

2. Step 2

   Using a sharp knife, cut the butternut squash in half lengthwise. Remove the seeds using a spoon.

3. Step 3

   Place the squash halves on a rimmed baking sheet with the cut sides facing up, brush with olive oil, and season with 1/4 teaspoon salt.

4. Step 4

   Roast until the squash halves are fully cooked and tender, about 45 minutes. Remove from the oven and allow to cool before scooping out the flesh.

5. Step 5

   Puree the squash using a food processor or hand-held blender until completely smooth and creamy.

6. Step 6

   Place the squash puree in a saucepan over medium heat and stir frequently to remove some of the moisture. The squash should roughly resemble the consistency of a dense whipped cream.

7. Step 7

   Place 1 cup of the squash puree in a large bowl, and let cool to room temperature. The remaining squash can be reserved for other uses, such as soups or lasagna . Make the Gnocchi Dough

8. Step 8

   Add the remaining 1/4 teaspoon salt, ricotta, parmesan, egg, and nutmeg to the bowl with the pureed squash and mix well using a rubber spatula.

9. Step 9

   Add the flour 1/2 cup at a time, mixing gently until the mixture begins to come together into a soft, pliable dough. If the dough is still sticky, add 1 tablespoon of flour at a time to bring it together.

10. Step 10

    Remove the dough from the bowl and place it on a clean and lightly floured surface. Gently knead the dough just until it is smooth with no visible flour, 2 to 4 minutes. It is important to keep the kneading to a minimum to avoid developing gluten and toughening the gnocchi.

11. Step 11

    Transfer the dough to a clean bowl, cover with a clean towel, and place in the refrigerator for a minimum of 1 hour or up to overnight to firm up. Shape the Gnocchi

12. Step 12

    Remove the dough from the refrigerator and on a lightly floured surface, divide the dough into 8 equal pieces.

13. Step 13

    Lightly flour a work surface. Roll out each piece of dough into a rope approximately 12 inches long and 1/2 inch thick.

14. Step 14

    Cut each rope into 1-inch segments. Lightly roll each gnocchi along the side of a lightly floured gnocchi board or against the floured tines of a fork to create a grooved texture.

15. Step 15

    Spread the gnocchi on floured baking sheets, leaving enough space between them to prevent them sticking to each other. Cook the Gnocchi

16. Step 16

    Bring a large pot of salted water to a boil.

17. Step 17

    In three batches, transfer the gnocchi pieces to the pot and boil them until they become springy and soft, 3 to 4 minutes. Gnocchi are ready 1 to 2 minutes after they have floated to the top.

18. Step 18

    Using a slotted spoon, remove the gnocchi from the pot and place on a large plate. Continue until all the gnocchi have been cooked. Prepare the Brown Butter and Sage Sauce and Finish the Gnocchi

19. Step 19

    Gather the ingredients.

20. Step 20

    Heat the butter in a large skillet over medium heat and cook for 4 to 5 minutes while stirring frequently. The butter will begin to foam and then become golden and fragrant.

21. Step 21

    Add the sage and garlic and sauté for 1 to 2 minutes, stirring frequently.

22. Step 22

    Add the cooked gnocchi to the skillet, add salt and pepper, and continue to gently stir until they are completely heated through, about 5 minutes.

23. Step 23

    Transfer the gnocchi to a large serving bowl and serve immediately with freshly grated parmesan cheese.