Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 acorn squash, halved and seeded
• 2 cloves garlic, pressed
• 1/2 teaspoon salt
• 1 egg
• 1 cup whole wheat flour
• 1 cup white flour
• 7 cups water
• 1 tablespoon salt
• 1 cube chicken bouillon
• 1 cup beer
• 1/3 teaspoon rubbed sage
• 1/4 teaspoon ground black pepper
• 1/4 cup cold unsalted butter, cut into small cubes
• 1/2 cup grated Parmesan cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet with a splash of water and roast for 35 to 40 minutes, until a fork pierces the flesh easily.

2. Let the squash cool slightly, then scoop out the flesh and mash it in a bowl with the pressed garlic and 1/2 teaspoon salt.

3. Stir the egg into the squash mash, then add both flours and mix gently into a soft dough. Do not overwork it.

4. Divide the dough and roll each piece into a rope about 3/4 inch (2 cm) thick. Cut into 1-inch pieces and press lightly with a fork if desired.

5. Bring the 7 cups water, chicken bouillon cube and 1 tablespoon salt to a gentle simmer in a large pot. Cook the gnocchi in batches for 2 to 3 minutes, until they float, then lift them out with a slotted spoon.

6. For the sauce, simmer the beer with the rubbed sage and black pepper in a small saucepan for about 5 minutes, until reduced by about half.

7. Lower the heat to low and whisk in the cold butter cubes one at a time until the sauce is smooth and creamy. Remove from the heat and stir in the Parmesan.

8. Toss the warm gnocchi gently with the sauce and serve immediately.