Yield: 8-10 servings
Time: 1 hr 15 mins
For the gnocchi:
Olive oil for drizzling
½ butternut squash
2 cups – 2.5 cups of flour plus more for flouring the surface.
For the sauce:
2 cloves of garlic, chopped
¼ cup butter
3 sage leaves, chopped
Parmesan cheese for garnish
Drizzle the squash with olive oil and bake in the oven at 400 F for 30 – 35 mins. You should be able to put a fork through it, but you don’t want the texture to be too mushy. Let it cool for 10 minutes.
Once cooled, peel the skin and grate the butternut squash into a bowl. Add the two eggs and mix until well combined. Add the 2- 2.5 cups of flour to the mixture, ¼ of a cup at a time until the dough stops sticking.
Add the dough to a lightly floured surface and knead for 5-7 minutes or at least until the dough is smooth.
Divide the dough into 8 equal parts and roll them into long thin strips. Cut them into ½ inch pieces lightly dust flower on top of the gnocchi.
To shape them (this is optional), press the noodle against a floured fork and roll it down.
Heat a pot of water (3 L) over medium high heat and bring to a boil. Add 8-10 pieces in the boiling water. Boil until they float to the top and transfer them to a bowl. Continue this until you make the desired quantity.
If you have any leftovers, you can store them in the freezer for up to two weeks.
Make the sauce
Add the butter to a heated pan on medium low heat. Cook until it starts to bubble. Add the chopped garlic cloves and sage. Cook until the butter starts to lightly brown.
Remove the pan from the heat and add the gnocchi. Lightly coat the gnocchi in the sauce and serve immediately.