Butternut Squash Gnocchi W/ Brown Butter Sage

• Gnocchi:
• 1 butternut squash , about 1 1/2 pounds
• 2 eggs, beaten
• 11/4 teaspoons salt
• 11/2 ++ cups flour
• Sauce:
• 1/2 cup (1 stick) butter
• 2 tablespoons chopped fresh sage
• 1/2 cup toasted Chopped walnuts

1. Starting the night before, preheat the oven to 350 degrees. Halve the squash, scoop out the seeds, wrap it loosely in foil, place on a baking sheet, and bake until tender when pierced, about 35 minutes.
2. Scoop out and discard the seeds. With a large spoon, scoop the pulp from the skin directly into a fine sieve. Set the sieve over a bowl to catch the liquids, cover and allow the squash to drain overnight in the refrigerator.
3. Next day, puree the squash in a food processor, transfer the puree to a large bowl, and add the eggs and salt. Mix well, add the flour, and blend thoroughly. The dough should be soft and quite sticky.
4. Bring a large pot of water to the boil. Using a teaspoon, scoop up some of the dough (about a walnut-size piece) and use a finger to slide it into the water. Cook the gnocchi in batches of ten to fifteen, poaching them for 2 minutes after the rise to the surface. Remove them with a slotted spoon. Set them aside to drain, and repeat the process until the remaining dough is used up.
5. Sauce:
6. Cook butter, walnuts in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute.

butternut squash, eggs, salt, flour, butter, fresh sage, walnuts

Taken from www.epicurious.com/recipes/member/views/butternut-squash-gnocchi-w-brown-butter-sage-52546191 (may not work)