These little potato dumplings seem labour intensive, but they’re worth the effort and can be a
lovely way to spend a Sunday afternoon. But if you’re looking to make this dish ahead you can absolutely make and assemble everything a day before and just bake it before you serve.
1 butternut squash (about 2 pounds)
2 Tbsp vegetable oil
Salt and pepper, to taste
½ cup butter
2 Tbsp finely chopped sage
3 large russet potatoes (about 3 pounds)
2 cups all-purpose flour
2 large eggs, beaten
½ cup crumbled blue cheese
1. Set oven at 400 degrees. Peel and cube the butternut squash, toss with vegetable oil and salt and pepper and place on a baking sheet. Roast until soft and beginning to brown, about 30 minutes. Remove from oven, allow to cool to room temperature.
2. Place butter in a small saucepan over medium low heat and once melted add sage. Cook for 5 minutes then remove from heat. Place in a large bowl and reserve.
3. Scrub the potatoes and place them in a large pot, cover with water and bring to a boil cook until the potatoes are soft and fully cooked, about an hour. Drain, and while potatoes are still warm peel and pass through a ricer or food mill.
Sprinkle flour and a large pinch of salt over potatoes and toss together. Make a well in the center and add beaten eggs. Using your hands knead dough together until it’s a uniform mass.
Divide dough into four balls, and roll one ball into a long rope. Slice the rope into pieces the size of the first joint of your thumb, then roll each piece into a ball. Press each ball with the tines of a fork. Repeat with remaining dough.
4. Bring a large pot of water to a boil and working in batches cook the gnocchi, you’ll know they are done when they float to the surface. Remove the cooked gnocchi with a slotted spoon and place in the bowl with sage butter. Toss with gnocchi in the butter and repeat until all gnocchi are cooked.
5. Place cooked squash in bowl with the gnocchi and toss until combined, season to taste with salt and pepper then place in an ovenproof dish and scatter the blue cheese on top. Bake until the cheese is bubbly, about 15 minutes.