Butternut Squash Gnocchi with Sage Butter - mixed black

Method

• Preheat the oven to 375.
• Spread the sesame seeds in a pie pan and bake for about 2 minutes, or until lightly browned.
• Transfer the seeds to a plate to cool.
• Rub the cut sides of the squash with olive oil and season with salt and pepper.
• Set the squash, cut side down, on a baking sheet and roast for about 25 minutes, or until tender.
• Scoop the flesh into a large bowl and mash into a chunky puree with a potato masher.
• Transfer the puree to a fine sieve set over a bowl and let drain for at least 4 hours or overnight in the refrigerator.
• Return the puree to the large bowl and use a wooden spoon to gradually stir in the semolina and cornstarch.
• Add 3/4 teaspoon of salt and continue stirring until a soft dough forms.
• Divide the dough into 12 pieces.
• Generously dust a work surface with semolina and roll each piece of dough into a 1/2-inch-thick rope.
• Cut the ropes crosswise into 1/2-inch pieces.
• Sprinkle the gnocchi with semolina and lightly press each piece against the tines of a fork to make a ridged pattern.
• Dust a baking sheet with semolina and arrange the gnocchi on it in a single layer.
• Refrigerate for up to 4 hours.
• Bring a large pot of salted water to a boil.
• Meanwhile, melt the butter in a large skillet.
• Add the sage and cook over moderate heat until crisp, about 3 minutes.
• Using a slotted spoon, transfer the sage to a plate.
• Remove the skillet from the heat.
• Add the gnocchi to the boiling water and cook, stirring occasionally, until all the gnocchi float to the surface, about 4 minutes.
• Remove 2 tablespoons of the cooking water and reserve.
• Drain the gnocchi in a colander and immediately transfer them to the skillet with the butter.
• Season with the nutmeg and add the reserved cooking water.
• Cook the gnocchi until bubbling hot.
• Add the sage and season with salt and pepper.
• Divide the gnocchi among 8 soup plates.
• Sprinkle with the sesame seeds and serve.