Butternut squash gnocchi: a recipe

For the record, the word is not nor should ever be pronounced "nocky." That drives me batty.

If you can't say it, you shouldn't be allowed to eat it.

Usually made from little else other than potatoes and flour, gnocchi is surprisingly easy to make yet quite time-consuming, what with all that fork-tine-rolling on each little piece of dough. So when I do make it, I like to make a LOT of it, because it freezes very nicely.

This spin on gnocchi, a Lidia Bastianich recipe from the October issue of Bon Appetit magazine, uses butternut squash rather than potato for lovely fall flavor.

Julia of What Julia Ate also made this recently with other fall squash, so feel free to substitute whatever you may have received in your CSA box this week.

I'm sure Lidia would approve.

Butternut Squash Gnocchi with Sage Brown Butter (recipe by Lidia Bastianich, from Bon Appetit)

Ingredients
1 1-pound butternut squash
1 tablespoon olive oil
1 12- to 14-ounce baking potato, peeled, quartered
3/4 cup finely grated Parmesan cheese, divided
1 large egg, beaten to blend
1 1/2 teaspoons nutmeg
1 teaspoon salt
1 3/4 cups (or more) all purpose flour
1/2 cup (1 stick) butter
2 tablespoons chopped fresh sage
Additional grated Parmesan cheese

Directions
Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree.

Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato.

Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.

Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. (Can be made 6 hours ahead. Keep chilled.)

Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. (Can be made 8 hours ahead. Cover loosely and chill.)

Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.