Classic gnocchi with a winter squash twist! Roasted delicata lightly kneaded with some flour into delicate fluffy little dumplings, tossed in a buttery sage sauce with a touch of heat and cinnamon.

INGREDIENTS – serves 2-4

1 small delicata squash, halved (or any other winter squash)
2T olive oil
1c flour plus more for dusting

2T butter
2t sage
1/4t thyme
1/8t salt
Pinch red pepper flakes
Pinch cinnamon
1/3c parmesan, grated


Preheat oven to 425°F. Remove the seeds from your squash, sprinkle with salt, drizzle with olive oil then roast, cut side down, for about 25 minutes or until fork tender throughout. You’ll need about 3/4-1c of roasted squash. Scoop out the squash from the skins into a med-large bowl and mash it up with a fork. Pour in 1c flour and stir it in most of the way then dump it onto a clean surface and lightly knead in the flour until it forms a dough. Dust in more flour if it gets sticky.

Cut the dough into 4 pieces then sprinkle some more flour over your working space. Roll each piece into a 3/4-1″ snake, using more flour if it gets sticky. Cut into about 1″ chunks and repeat with the rest of the dough. Take each chunk and roll it over the tines of the back of a fork while pressing gently with your thumb. They don’t have to look perfect and they’re always prettier after boiling.

To Cook: Bring a large pot of salted water to a boil then dump in the gnocchi. Stir to make sure they don’t stick to the bottom and cook for about 2 minutes, they will start floating to the top when they’re cooked through.

Melt butter in a large pan on medium heat then add sage, thyme, salt, red pepper flakes and cinnamon. Transfer gnocchi to the pan with about 1/4c pasta water. Sprinkle in parm then toss to coat and serve.


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