recipe inspired by Andrew Zimmern's Squash Gnocchi but here is my interpretation:
2 cups butternut squash, peeled & cubed
1/2 cup of flour
1/4 grated parmigiano
1 egg (optional)
Small/medium mixing bowl
Pasta spider (optional)
Pre-heat oven to 400 F. In a mixing bowl, toss the butternut squash with olive oil, a pinch of salt, pepper, and nutmeg. Roast butternut squash until tender (about 20-25 minutes) and allow to cool.
Once cooled, place butternut squash in a food processor and work until smooth (If you want to add an egg, do so here). Add additional salt/pepper/nutmeg (if needed).
Gradually add flour and parmigiano to the processor until a workable dough begins to form. Remove from food processor and continue to work in flour/parmigiano on a workable surface (as needed). The goal is to have a dough that is firm and pliable but not too dry.
On a floured, workable surface, begin removing sections of the dough and lengthen/roll into a "snake" of desired thickness. Using a bench-scraper (or kitchen knife) cut the snake into 1/2 "pillows". (Watch here for reference).
Using a gnocchi board, roll the pillows into the desired gnocchi shape and dust with flour.
In a sauce pan, begin boiling water (salt once water begins to boil). While the water beings to boil, heat a frying pan and add olive oil (or butter). Once heated, add sage leaves to toast.
Add gnocchi to boiling water. Immediately transfer the gnocchi to the frying pan as they begin to float to the top. Once in the pan, gently toss or mix and reserve ~1 cup of used pasta water.
Once all the gnocchi are finished, add freshly grated parmigiano to the pan and continue to mix. Gradually incorporate reserved pasta water (about 1 TBS at a time) until a creamy mixture forms.
Plate and serve. Top with additional parmigiano, nutmeg, or sage, as desired.