Butternut Squash Gnocchi

1 1/2-2 lbs. butternut squash
4 T unsalted butter
nutmeg, to taste
kosher salt and freshly ground pepper, to taste
3/4-1 cup pastry flour (makes for lighter gnocchi)

1 recipe brown butter with pine nuts and parsley (see below)

Heat oven to 350 degrees. Cut the squash in half lengthwise and remove the seeds. Spread 1/2 tablespoon butter on each half of cut squash and sprinkle with a touch of nutmeg, salt and pepper. Roast in the oven until tender, about 45 minutes.

When cooked, peel the squash and work through a food mill. Spread the squash evenly, not more than 1/2 inch thick, on a sheet pan, and return to the oven. Bake the squash until it is very dry, but not crusty, about 1 hour. If not dried enough, if damp, the squash will absorb more flour and become gummy.

Transfer to a bowl.

Brown the remaining 3 tablespoons butter and add to the squash. Add the pastry flour and work gently to form a dough. Drop a small spoonful of dough into boiling, salted water and cook just until it floats. Taste and adjust seasonings as desired. Dust a cutting board with a little pastry flour and gently roll out the dough evenly about 1/2 inch high. Cut thin strips, 3/4-inch wide, and form into a sausage-like roll. Slice the rolls into 1/2-inch-wide diagonal slices.

At this point, cook the gnocchi or hold them in the refrigerator covered with a dry towell or freeze them.

To cook, heat a large pan of boiling water, add salt and then add the gnocchi. Boil only until they rise to the surface, 1-2 minutes. Remove with a slotted spoon and arrange in a single layer on a baking sheet. Toss the gnocchi in brown butter sauce to heat thoroughly.

Serves 8 as a first course, 4 as an entree

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Brown Butter Sauce

4 ounces (1 stick) unsalted butter
1/3 cup toasted pine nuts
1/4 cup chopped parsley
1/2 cup vegetable broth or stock
salt and pepper, to taste
freshly grated parmesan cheese, optional

In a hot pan, melt the butter until it begins to brown. Add the pine nuts and parsley and swirl pan. Add broth before butter becomes dark brown. Season to taste with salt and pepper. Add the cooked gnocchi and heat through, swirling several times. Serve with grated parmesan cheese (optional).