- 1 1-pound butternut squash
1 tablespoon olive oil
- 1 12- to 14-ounce russet potato, peeled, quartered
- 3/4 cup finely grated Parmesan cheese, divided
- 1 large egg, beaten to blend
- 1 1/2 teaspoons freshly grated nutmeg
- 1 teaspoon salt
- 1 3/4 cups (or more)
- Additional grated Parmesan cheese
- Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on
bakingsheet and brush with oil. Roast until squash is very tender when pierced with skewerand browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
- Meanwhile, cook potato (keeping whole) in
mediumsaucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potatoricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
- Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If
doughis very sticky, add more flour by tablespoonfuls. Turn dough out onto flouredsurface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
- Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along the back of a fork or the ridges of a gnocchi paddle brushed with a little flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. Gnocchi can be made 6 hours ahead. Keep chilled.
- Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 10 to 15 minutes (gnocchi will float to surface but may come to
surfacebefore being fully cooked). Using slottedspoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD Can be made 8 hours ahead. Cover loosely and chill.
- Place the walnut pesto in a large skillet over medium heat until warm and melting. Add gnocchi; cook until heated through and coated, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Top with fried sage leaves and serve with additional Parmesan.