SQUASH GNOCCHI WITH GARLIC SAGE BROWN BUTTER

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 400F. Cut the squash in half and lightly brush the cut side with oil. Place cut side down on a baking sheet and roast until tender, about 1 hour. At the same time cut the top off a head of garlic and cover in olive oil. Wrap in tinfoil and cook with the squash

Step 2

Once cooled enough to handle remove the skin and mash (see notes) the flesh until it is nice and smooth with no lumps. Squeeze in roasted garlic as well

Step 3

Place the mashed squash on a clean floured board or countertop. Create a well in the center and add the egg and beat with a fork. Add 1/2 cup of flour over it all and start mixing the dough. Continue adding flour in 1/2 cup portions and kneading the dough until it is firm and slightly sticky (see notes).

Step 4

Take a workable amount of dough and roll into a log about 1/2-inch thick. Using a knife or dough scraper, cut the rope into bite-sized pieces and roll each piece against the back of a fork (or a gnocchi board) to make ridges and a small dimple for even cooking. Place on a floured baking sheet. Repeat until all the dough has been made into gnocchi.

Step 5

Bring a large pot of salted water to boil. Add the gnocchi (fresh or frozen) carefully to the water. When the gnocchi float to the top of the boiling water, remove them with a slotted spoon directly into the skillet of garlic butter sauce (if ready) or set aside).

Step 6

Melt butter, sage and garlic in a large skillet over medium heat stirring frequently until the milk solids begin to turn brown, a hout 5 minutes.

Step 7

Add gnocchi and 1/2 cup of the gnocchi water to the skillet containing brown butter. Mix to coat everything nicely. Serve with parmesan cheese.

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