Butternut Squash and Goat Cheese Gnocchi
2 medium butternut squashes
2-3 Tbsp olive oil
1/2 cup flour (if you have cake flour, use it. I don't, but the lower gluten flour is generally a good idea)
1/2 cup parmesan cheese, grated
1 tsp white pepper
2 tsp salt
1 1/2 tsp fresh sage, minced
4 oz. goat cheese
1 large egg + 1 egg yolk
Preheat the oven to 375 degrees. Spray 2 baking trays with non-stick spray.
Peel the squashes, then halve and remove the seeds. Grate the squashes (the food processor is your friend on this one), and spread the squash evenly on the 2 trays. Pour a glug or 2 of olive oil across the tops of each tray to moisten the squash. Bake for 40-50 minutes, stirring occasionally so that the squash is evenly cooked and is starting to dry out. It shouldn't be browned, just cooked down to about 50% of its original volume.
Set the squash aside to cool - don't cover it so that moisture can continue to evaporate. I just left mine in the oven with the door ajar for another 30 minutes then cooled on the counter for a couple of hours, since I had the time.
Separately, crumble the goat cheese and mix with the parmesan using the same coating-type motion. In both cases, you're trying to coat the wetter ingredients in the drier ingredients. It takes a lot longer to describe than to do, really. Add the cheeses and the minced sage to the squash and then again gently toss to incorporate.
Finally, beat the egg and yolk together in a small dish, then add most of it to the squash. I like to hold a bit back and see if it's really needed. As I said above, you do need enough liquid to hold the mix together, but not a drop more. Mix gently with your hands until just combined - there will still be small pockets of squash and cheese here and there.
the final mix
Take a handful of the dough and roll gently on a floured board. Again, the mix will be a bit rustic looking, with occasional cracks (though it should definitely be wet enough that you aren't fighting to mash it together either). I generally shoot for a rope that is about 3/4" thick and then cut it into 1" segments. Repeat until you've used all the dough.