Watch the Fine Cooking Culinary School Video Series, where the authors show you, step-by-step, how to make this dish, as well as eight other handmade pastas.
1-1/2 lb. butternut squash
1 Tbs. extra-virgin olive oil
1 egg
1-1/4 cups all-purpose flour
1/4 tsp. freshly grated nutmeg
Kosher salt
Freshly ground black pepper
1/2 cup grated Parmigiano Reggiano
5 Tbs. unsalted butter
2 Tbs. chopped sage
1/4 cup shredded smoked mozzarella
Heat the oven to 425°F.
Cut the squash in half and rub with olive oil. Place on a sheet pan with 1/2 cup of water and roast in the oven until completely tender, about 45 minutes. Remove from the oven and let cool completely.
In a large bowl, mash the squash with a fork and then mix in the egg, flour, nutmeg, salt, and Parmigiano Reggiano to form a loose dough. Cover with plastic wrap and place in the refrigerator for at least 30 minutes.
Bring 6 quarts of salted water to a boil. Spoon the dough into a pastry bag and pipe the gnocchi into the water, using a butter knife to cut the dough into individual 1/2-inch dumplings. Cook about 20 gnocchi at a time until they rise to the surface of the boiling water, 2 to 3 minutes. Using a spider or slotted spoon, transfer the cooked gnocchi into a bowl of ice water. Continue until all the gnocchi are cooked. Remove the gnocchi from the ice water and place on a kitchen towel to dry.
Melt the butter in a 12-inch sauté pan over medium-high heat. Add the sage leaves and the gnocchi to the pan and cook until the gnocchi are warmed through, 2 to 3 minutes. Season to taste with salt and pepper. Pour out into a large serving bowl and sprinkle with shredded mozzarella.
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