Butternut Squash Gnocchi

How to make butternut squash gnocchi

1. Preheat oven to 400f and set rack to middle level. Cut squash in half, remove seeds, and roast cut side down on parchment paper for 40 minutes or until fork-tender.
2. Once able to handle squash, remove the pulp and discard skin. Run the pulp through a ricer or pulse in a food processor. Place the butternut squash in a clean kitchen towel and squeeze the water out of it.
3. Use 2 cups of the puree and reserve the rest for another use. Spread flour on a work surface, then place the puree on top. Sprinkle the salt and flour on top and drizzle the egg. Form a rough mass with a bench knife or hands. Knead for 20-30 seconds to just form the mass. If too wet add a bit more flour.
4. Place the butternut squash gnocchi dough to the side and clean work surface well. Sprinkle more flour onto the work surface then grab 1/5 of the dough (about the size of a lemon) and roll into a 3/4" rope.
5. Cut the rope into 1" long pieces with a sharp knife. Place the cut pieces onto a baking sheet lined with parchment paper and sprinkled with semolina flour (the semolina will prevent sticking). Do not let the cut pieces touch each other.
6. Repeat for the remaining dough and place filled baking sheets in the freezer for 2 hours and then into freezer bags or cook the butternut squash gnocchi right away.

How to make the sauce

1. Bring a large pot of salted water to boil.
2. Before dropping in the gnocchi, make the sauce by heating butter on medium heat until just foaming.
3. Cook gnocchi in salted boiling water. Add 3 ounces of the cooking water to the butter and sage, cook for 30 seconds, then turn off the heat.
4. Once the gnocchi float to the top, remove with a slotted spoon and place into the hot butter and sage. Cook gnocchi in small batches (they only take 2-3 minutes) and place in the pan.
5. Season with salt and pepper to taste. Plate butternut squash gnocchi and top with Parmigiano Reggiano cheese and the crumbled or grated amaretti cookie. Enjoy!