2 cups butternut squash (peeled and chopped into chunks)
2 cups flour
1 egg, lightly whisked
1 cup parmesan, finely grated
1 tsp salt
½ tsp nutmeg
½ cup butter
1 tbs fresh sage, chopped fine
Place chopped butternut squash on a baking sheet and roast at 350 F until soft. Puree in a food processor and strain to remove water.
Mix flour, egg, 1/2 cup parmesan, salt and nutmeg together and add to squash, trying not to overwork.
Grab handfuls of dough and roll into tubes, approximately ½ inch diameter. Cut tubes into 1 inch pieces, and slightly flatten each piece with a fork.
Bring a pot of water to a rapid boil, and boil dough segments until they float to the top (5-7 mins), then drain.
While gnocchi is boiling, melt butter in a small pot over low heat. Add sage and cook slowly until butter is browned. Toss cooked gnocchi in brown butter and serve with a garnish of parmesan.
Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.