Homemade Butternut Squash Gnocchi with Sage Butter

Dear Turkey,

The most difficult

Part of this is cleaning out

The food processor

Homemade Butternut Squash Gnocchi with Sage Butter

(serves 4, adapted from the bbc)

Ingredients:

- 1 3/4 c flour

- 3/4 c chopped walnuts

- 12 oz butternut squash, cooked, cubed (I used frozen, which I defrosted in its bag in the microwave and dumped right into the food processor, hot, excess water and all)

- 1 stick butter (or 1/2 c olive oil)

- 1 T fresh sage leaves, whole 

- salt and pepper

Instructions:

- In a food processor, process the flour, nuts, and squash until a ball forms. Add water or more flour as needed. Since I used my squash right out of the bag, I need about 1/2 c extra flour. If you're not sure if the dough is too sticky, add more flour.

- Divide the dough into 4 balls and roll them into logs about 3/4 inch in diameter. Toss the logs in flour and cut them into 1-inch pieces. Don't worry if they look good! Toss these in flour, too. This whole process should take approximately 2 minutes. 

- Gently drop the gnocchi into a pot of boiling, salted water and stir with a slotted spoon so they don't stick. Cook, stirring gently, until they float to the top, about 3-5 minutes. Taste one and make sure it's not too doughy. Gently drain them. 

- In the same pot, melt the butter and add the sage and salt and pepper. Cook, stirring, on low to medium heat, for about 5 minutes, until the butter just starts to brown and the sage starts to crinkle up a little. Return the gnocchi to the pot and allow them to cook in the butter just until they get a tiny bit brown on their bottom side. Watch for sticking. Season to taste.

- Top with more sage, salt and pepper, and parmesan cheese and serve. This is a rich dish. 

Enjoy,

Tofu