Butternut Gnocchi with Sage

Each week, this column will offer recipes from Valley cookbooks. If your organization would like to have their cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471 ext. 1282 or email her at shaffer@vindy.com.

Butternut Gnocchi with Sage

by Rich Dyce

1lb. butternut squash, skin on, seeded

2eggs

zest of one lemon

pinch of sugar

2tsp. Marsala or brandy

freshly grated nutmeg

1 1/3cup all purpose flour, or more if necessary

4tbsp. unsalted butter, at room temperature

handful of sage leaves

salt and pepper

Cut the butternut squash into large pieces, and bake on a lightly oiled baking sheet in a 375 degree oven for 30 minutes, or until easily pierced with a skewer. Remove the skin and press the squash through a potato ricer, or grate in a processor. Do not process to a puree, as this will make it too smooth. Combine squash, eggs, lemon zest, sugar and Marsala in a bowl and season with salt, pepper and nutmeg. Beat until well combined, then stir in the flour and mix thoroughly until well blended and the mixture starts to come away from the sides of the bowl. Stir in 1-3 tbsp. of extra flour if necessary. Make little dumplings, using two spoons. Scoop up a teaspoon full and use the other spoon to scrape off and drop into a large pan of salted, simmering water. Do this into batches of about six at a time. Stir so they do not stick to the bottom of the pan, and cook for 2 minutes, or until they float to the surface. Remove with a slotted spoon, drain briefly on paper towels and place in a generously buttered heated dish. Melt the butter in a small pan, add the sage leaves and wilt for a minute. Serve the gnocchi immediately, tossed in sage butter, or reheat in 350 degree oven for 10 minutes.