Ingredients
For the butternut squash:
1 butternut squash, peeled and cubed
Extra virgin olive oil, for roasting
Sea salt, to taste
Freshly grated nutmeg, to taste
For the gnocchi:
400 gr butternut squash purée (from the roasted squash)
200 gr all purpose flour (plus extra for dusting)
For the Sauce:
½ stick unsalted butter
Sage leaves (optional)
Freshly grated Parmigiano Reggiano, to serve
Reserved pasta water (about 1/2 cup)
Directions
Step 1
Preheat the oven to 400°F or 200°C. Toss the cubed butternut squash with a drizzle of olive oil and a pinch of salt. Spread on a parchment-lined baking tray and roast for 30 minutes, until tender and slightly caramelized.
Step 2
Transfer the roasted squash to a blender or food processor and blend until completely smooth. Measure out 400 gr of purée for the dough and let it cool to room temperature.
Step 3
In a mixing bowl, combine the butternut squash purée, 200 gr flour, a pinch of salt, and a light grating of nutmeg. Mix with a spoon, then knead gently by hand until a soft dough forms- it should be slightly sticky but workable. If too wet, add a touch more flour (you want to try to use the least amount of flour possible).
Step 4
On a floured surface, divide the dough into 4 pieces. Roll each into a rope about ¾ inch thick. Cut into small pillow-like pieces.
Step 5
Bring a large pot of salted water to a boil.
Step 6
In a large skillet over medium heat, melt ½ stick butter. Add the sage leaves and cook until the butter begins to brown and smells nutty. Remove from the pan to a cooling rack. Add a splash of the reserved pasta water to emulsify the sauce.
Step 7
Drop in the gnocchi gently and cook until they float to the surface (about 2–3 minutes). Transfer them directly into the pan with the brown butter sauce.
Step 8
Serve immediately with a generous grating of Parmigiano Reggiano and a few crispy sage leaves on top.
Step 9
YASSS!
