Butternut Squash Gnocchi

Ingredients

For the gnocchi:

• 3lb butternut squash
• 1 Tablespoon extra virgin olive oil
• salt & pepper
• 1/2 teaspoon salt
• 1 egg, whisked
• 2-1/4 cups flour, plus more for rolling

For the Garlic Butter & Sage Sauce (for two, 1-cup servings)

• 2 Tablespoons butter
• 1 garlic clove, minced
• 7-8 leaves fresh sage, chopped
• salt & pepper

Procedures

•  Preheat over to 400 degrees. Pierce squash with a sharp knife a few times and then microwave for 3 minutes, flipping halfway through. Slice off top and bottom of squash and cut in half lengthwise. Remove seeds with a spoon. Place squash halves cut side up on a foil-lined baking street and brush with olive oil and season with salt and pepper. Roast for 50-60 minutes or until somewhat soft.
• When squash is cool enough to handle, peel and place in a food processor. Process until very smooth and place puree in a large saucepan over medium heat and cook until it is no longer extremely moist, about 10 minutes, stirring occasionally. If squash is too moist, you will have to add too much flour to make it into a dough. Spread squash puree on a plate then refrigerate until cool, about 20 minutes (doesn't have to be cold - but will be more difficult to roll out.)
• Measure out 2 cups cold squash then place in a large bowl and stir in whisked egg and salt. Add flour, 1 cup at a time, and stir until the dough pulls away from the side of the bowl. Turn out onto a heavily floured surface and knead until dough comes together.
• Remove large hunks of the dough then roll into a rope and cut into 1″ sections to form the gnocchi. Place onto a wax paper or foil-lined baking sheet and freeze until solid then transfer to a freezer bag, or cook gnocchi immediately. Cook frozen gnocchi the same as fresh (do not thaw.)

To cook gnocchi:

• Bring a large pot of water to a boil then salt lightly. Melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is just starting to turn golden brown.
• Add 1 cup gnocchi at a time and 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 the garlic butter & sage sauce. Cook remaining gnocchi then add to the skillet. Season with salt & pepper then toss to coat, and plate.

Source: http://iowagirleats.com/recipes/?recipe_id=6033647