butternut squash gnocchi with sage brown
butter and parmesan
Yield: 6 Servings
Preheat oven to 350°F. Split squash lengthwise and place halves face down on a baking sheet lined with parchment paper. Bake squash about 45 minutes. Turn oven down to 300°F. Remove and discard seeds and using a large spoon, scoop out squash flesh. Pass flesh through ricer or food mill and spread out on baking sheet. Bake in oven 15-20 minutes to dry squash to paste consistency.
While squash is roasting, place potatoes in pot, cover with cold water and bring to low boil stove over medium heat. Cook potatoes until skewer can pass easily through center, about 1 hour. Drain potatoes and let rest 10 minutes. Once cool enough to handle, peel potatoes and pass through food mill. Lay milled potato out on baking sheet and bake in a 300°F oven 10 minutes to dry potato.
Spread potato and squash out together on work surface. Combine eggs, ricotta cheese, salt and pepper and pour into center of potato. Sprinkle amaretti crumbs and flours over surface and slowly, gently mix dough by folding outside edges in toward center, pressing them down and repeating procedure until everything comes together in slightly sticky mass. Roll dough into ball and place on edge of work surface.
Cut off a small piece of dough, lightly flour work surface and roll dough into log shape about the thickness of a medium sized cigar. Cut 1 inch pieces off of log at slight angle. Drop pieces into pot of boiling salted water and cook about 1 ½ minutes. Remove from water and set aside. Repeat through rest of dough.
Put butter and sage in cold, non-stick skillet and turn flame to medium high. When butter has melted and is just beginning to brown, place warm gnocchi in skillet and toss gently with butter and sage about 1 minute. Toss in parmesan and serve immediately.