Butternut Squash Gnocchi with Sage
1 (1-lb.) butternut squash
1 Tbsp. olive oil
1 large russet potato, peeled, quartered
3/4 C. finely grated Parmesan cheese, divided
1 large egg, beaten
1 1/2 tsp. nutmeg
1 tsp. salt
1 1/2 C. whole wheat flour (more if necessary)
1/4 C. olive oil
2 tablespoons chopped fresh sage
Additional grated Parmesan cheese to sprinkle on top
Preheat oven to 400 degrees. Cut butternut squash in half lengthwise and brush with olive oil. Bake for 1 – 1 1/2 hours or until fleshy inner part is soft. Remove seeds and scoop flesh out to cool. Meanwhile, boil quartered potatoes for 15-18 minutes until soft. Mash with a fork. Combine squash and potato and mash until smooth. Add egg, nutmeg, and 1/2 C. Parmesan cheese. Gradually add flour until mixture forms a smooth dough. Break into 8 separate pieces. Roll each piece into a 1/2″ thick rope. Cut rope into 3/4″ dumplings. Chill for 1 hour.
Bring a large pot of salted water to a rolling boil. Add gnocchi into the water, and boil for about 15-17 minutes. Gnocchi will rise to the surface but may not be completely cooked. Remove when tender. Drain.
In a skillet, heat olive oil. Saute cooked gnocchi until brown. Sprinkle with sage leaves and remaining Parmesan cheese.
Adapted from Bon Appetit