Butternut Squash Gnocchi

Parmiggiano Reggiano (optional)

1. Pre-heat oven to 375F. Peel, seed and chop butternut squash into 1" cubes. Thinly slice shallot. Toss shallot and squash together in a 9X13" pan with olive oil to coat, salt, pepper and dried sage leaves. Poke and oil the potato. Wrap potato in foil and put it and squash (uncovered) into the oven for 30 minutes.
2. Test the squash and potato for done-ness. The squash should be very tender, if the potato isn't easily pierced with a knife all the way through, let bake until it is done. Set water to boil.
3. Dump squash/shallot mixture into a bowl and puree with stick blender. Grate nutmeg into squash. When the potato is cooked through, cut it in half and scoop out the inside into the squash mixture and puree again. Let cool somewhat.
4. Beat egg and add to squash/potato mixture. Mix thoroughly and add 1 cup flower. Mix gently until well incorporated. If the mixture is still a batter and not a dough, add another half cup flour, and mix again. Repeat until a loose dough forms.
5. Roll out a small portion of the dough and make a test gnocchi. If the consistency is good, roll out portions of the dough into 3/4" - 1" cylinders and cut into small pillows. Mark with a fork if you feel ambitious.
6. Boil the gnocchi in batches, 10-15 at a time and scoop out when they float to the top. Drain thorough and set aside.
7. While the gnocchi boil, slice the mushrooms. In a medium saucepan, cook the butter over medium heat until brown bits form and it has a nutty aroma, about 3 minutes. Add shallots and mushrooms and cook another minute. Remove from the heat and add the balsamic vinegar and sage. Stir well. Adjust seasoning, to taste, and add gnocchi. Stir and serve topped with Parmeggiano.

Rating: 3.5/5 stars

Source: Greenmarket recipe adapted