Butternut Squash Gnocchi

Butternut Squash Gnocchi

(makes about 200 gnocchi)

Adapted from Carol Field’s “Celebrating Italy”

butternut squash puree (mine weighed about 1 1/4 pounds after cooking)

2 cups or more of flour, as needed

3/4 t. salt

1/8 tsp black pepper

1/2 t. ground nutmeg

finely grated zest of 1 lemon

1/4 cup grated Parmesan or Romano cheese

3 egg yolks

3 T. melted butter, cooled slightly

To prepare squash, cut in half, scoop out the seeds and roast in a 350 degree oven for 45 minutes or an hour, or until able to pierce without any resistance. Let it cool, scoop out flesh and place in food processor to puree, then drain in a sieve lined with cheesecloth, preferably overnight.

In a large bowl, combine the flour, salt, pepper, nutmeg, lemon zest and parmesan. Make a well in the center of the dry ingredients and put squash in the center along with the egg yolks and 3 T. cooled melted butter. Work dough with your hands until all of the ingredients are moistened and dough holds together. You most likely will have to add more flour than the recipe calls for, but it depends on how much the squash absorbs.

Divide dough into small portions and roll out small pieces into cylinders about 1 inch in diameter. Cut into 3/4-inch pieces.

Bring a large pot of water to boil. Drop gnocchi into the water and cook only about two minutes. Remove with a slotted spoon and toss in a saucepan with melted butter and sage leaves. Serve with parmesan cheese. Alternately, serve with a tomato sauce and parmesan cheese sprinkled on top.