Butternut Squash Gnocchi

Instructions

1. Preheat oven to 400 degrees.
2. Slice the top off squash, then cut in half lengthwise and remove seeds with a spoon.
3. Place squash halves cut side up on a baking sheet then brush with extra virgin olive oil and season liberally with salt and pepper.
4. Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance.
5. When squash is cool enough to handle, scoop the flesh from the peel and place in a food processor. Process until very smooth (or whip with a mixer).
6. Place squash in the bowl of a stand mixer fitted with the dough hook (or just mix in a large bowl by hand) add in whisked egg and salt. Add flour, 1 cup at a time, and knead until the dough pulls away from the side of the bowl. Add 1/2 cup of parmesan cheese and knead until combined. Turn out onto a heavily floured surface and knead until dough comes together. Dough will be sticky, just keep flouring hands lightly. I also like to sprinkle in some parmesan cheese in place of some of the flour.
7. Remove large chunks of the dough then roll into a rope and cut into 1 inch sections to form the gnocchi. Place onto a wax paper, cover until ready to boil.
8. For the Sauce: Melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is just starting to turn golden brown, be careful you do not want to burn your garlic.
9. To cook gnocchi: Bring a large pot of water to a boil then salt lightly. Add 1 cup gnocchi at a time to the salted, boiling water, then cook at a gentle boil until gnocchi float to the top, about 2 minutes. Transfer using a slotted spoon or spider to your sauce. Cook remaining gnocchi then add to the sauce. Season with salt & pepper then toss to coat.
10. Serve with a dusting parmesan cheese is desired.