Butternut Gnocchi with Garlic Sage Sauce

This recipe is adapted from one published in Vegetarian Times magazine about five years ago. I have been holding on to the magazine all this time, meaning to try the recipe at some point but never getting around to it until now. I wish I had tried it sooner! Delicious.

Traditionally, gnocchi are made with potatoes. They are also typically formed by hand. In this version, winter squash (substitute anything with a fairly smooth texture for the butternut) takes the place of potato and the gnocchi are freeform, a time saver that gives them a rustic look more reminiscent of dumplings.

2 cups cooked and mashed butternut squash
2 large eggs, beaten
1/4 tsp ground nutmeg
1/2 tsp salt
Freshly ground black pepper to taste
2-3 cups all-purpose flour
6 Tbsp olive oil
4-5 cloves garlic, minced
2 Tbsp finely chopped fresh sage leaves (or a few pinches of ground dried sage)
Grated Parmesan for topping

For best results, start by putting the cooked squash through a food mill or pushing it through a sieve into a large mixing bowl. If this sounds like more effort than you had in mind, you could also just run it through a food processor.

Stir the eggs, nutmeg, salt, and pepper into the squash until well combined. Add the flour, 1/2 cup at a time, until the dough is soft but not very sticky. You may need to add the flour in smaller increments toward the end of this process. Set aside while you bring a large pot of salted water to a boil.

Heat the olive oil, garlic, and sage in a small saucepan. Let it sit over low heat while you cook the gnocchi.

To cook the gnocchi, use a small spoon to take 1-inch scoop of dough. Use another spoon to scrape the dough into the water. Cook as many gnocchi at a time as you can comfortably fit in the pot without crowding (you don't want them to stick together). They will sink to the bottom at first, then bob to the top. Once they bob to the top, cook for 4 minutes. Remove with a slotted spoon and place in a large shallow bowl or equivalent. Drizzle with a little of the sauce and either cover with foil or place in the oven on low heat. Repeat until all of the dough has been cooked. Toss gnocchi with any remaining sauce.

Serve topped with grated Parmesan at the table.

Serves 4-6.