Butternut Squash Gnocchi

(Serves 4-6 people)

Ingredients (Gnocchi)

• 1small butternut squash, about 1 pound
• 3/4cup Parmesan cheese
• 3/4teaspoon of a fall seasoning, nutmeg, cinnamon, or ginger (Use your favorite, not all three.)
• 1teaspoon salt
• white pepper to taste
• 2large eggs
• 2cups flour (add a little more, if needed, to create a pliable dough.)

Ingredients (Sauce)

• 4-5 fresh sage leaves (chiffonade cut)
• 1 stick unsalted butter cut into cubes
• 1/4 cup of grated Parmesan cheese
• 2-3 tablespoons of Marsala wine (add more or less, depending on your taste, or omit it)
• 1/4 -1/2 cup of Fontina cheese cut in cubes.
• 2-3 spoons of the gnocchi cooking liquid (see video)

Prepare the butternut squash

• Preheat the oven to 450° F. Cut the squash in half and remove the seeds. Brush the squash inside and out with olive oil and place on a baking tray.
• Roast the squash until soft, 30-40 minutes.

Tip: A good way to test is to press a pointed knife into the squash in several areas. If it passes through easily in all areas, it is done.

• Scoop the flesh of the squash out and place it in the food processor or use a potato masher. Process until completely smooth.
• Mix the butternut squash with the parmesan cheese, salt, pepper, and eggs.
• Add the flour into the mixture and work it with your hands. It will be very sticky at first.

Tip: Do not overwork the dough. Just add enough flour to create a firm enough mixture to work with.

• Flour a work surface and your hands. Take some of the dough and roll it into a rope, about ½-inch wide or to about the width of your thumb.
• Now, cut each rope into 1/2-inch pieces to create the gnocchi.
• Once you cut a few ropes, carefully flour the pieces using a bench scraper or carefully with your hands. This will make it easier to work with during the shaping process.

Shaping the Gnocchi

• Prepare a sheet pan with parchment paper. Dust with flour.
• You can shape your gnocchi by pressing them lightly and creating a dimple in the center. Another way is to use a traditional gnocchi board to create grooves.
• If you don’t have a gnocchi board, try gently rolling them on a fork to create ridges.
• Place the gnocchi on the floured pan.

Cooking the Gnocchi

• Bring a pot of water to a boil and add some salt.
• Carefully drop the butternut squash gnocchi into the water and give them a gentle stir.
• Once the gnocchi rises to the top, they are done.

Making the sauce and finishing the dish.

• As the gnocchi cook place, a large sauté pan over medium heat.
• Add the butter and sage, then toss in the cooked gnocchi.
• Increase the heat and add a few small ladles of the cooking water to help create a sauce.
• Ass the liquid begins to thicken add the Parmesan cheese and toss to thicken the sauce.
• Add a few splashes of the Marsala wine and swirl through.
• Once the sauce can leave a train across the bottom of the pan as you drag you spoon across it is done.
• Add the Fontina cheese and toss a few times.
• Test for seasoning and serve.  Buon appetito!