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Squash gnocchi with sage butter

Time 2 hours
Yields Serves 4 to 6
Squash gnocchi with sage butter
(Los Angeles Times)
1

Cut the squash in half and scrape out the seeds. Place the halves, cut side down, on a baking sheet. Bake in a 350-degree oven until very soft, 45 to 60 minutes. Cool, then scrape out the flesh and mash until smooth. Turn off the oven.

2

Bring the milk to a boil in a heavy saucepan. On low heat, slowly whisk in the semolina a little at a time until incorporated. Using a rubber or silicone spatula, continue stirring until smooth, 5 minutes. Blend in the squash and continue cooking and stirring for 15 minutes. Add the allspice, cayenne, salt and pepper. Remove from heat.

3

Stir in 2 tablespoons butter and 2 tablespoons cheese, mixing well. Cool slightly; stir in the egg yolks.

4

Use 1 tablespoon butter to grease a 10- by 15-inch rimmed baking sheet. Scrape the batter onto the pan and smooth it out with a wet spatula to a thickness of about one-half inch. Refrigerate until firm, 2 to 3 hours or overnight.

5

Use one-half tablespoon butter to grease an oval (8- by 10-inch) baking dish. Melt the remaining butter with the chopped sage in a small skillet.

6

Using a drinking glass or a cookie cutter, cut the batter into 2 1/2-inch rounds. Using a metal spatula, carefully remove the rounds from the baking sheet and lay them into the prepared baking dish, overlapping slightly if necessary.

7

Drizzle the sage butter over, evenly distributing the chopped sage. Combine the remaining cheese with the bread crumbs and sprinkle evenly over the gnocchi. Bake 20 minutes in a 350-degree oven. Serve hot.


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