Butternut Squash Gnocchi
• 1 butternut squash , about 1 1/2 pounds
• 2 eggs, beaten
• 3/4 teaspoon salt
• 1 lb raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired
• 2 TB spoons fresh sage, chopped
• 4 TB spoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Preheat oven to 400°F.
• Cut squash lengthwise in half; discard seeds.
• Place squash halves, cut side up, on baking sheet and brush with oil.
• Roast until squash is very tender when pierced with skewer and 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.
• Add the eggs and salt.
• Mix well, add the flour, and blend thoroughly. The dough should be soft and quite sticky.
• Bring a large pot of water to the boil.
• Using a teaspoon, scoop up some of the dough (about a walnut-size piece) and use a finger to slide it into the water.
• Cook the gnocchi in batches of ten to fifteen, poaching them for 2 minutes after the rise to the surface.
• Remove them with a slotted spoon.
• Set them aside to drain, and repeat the process until the remaining dough is used up.
• Meanwhile melt butter in a skillet.
• Add shrimp and saute 3-4 minutes until pink.
• Add sage and saute 1 more minute.
• Add gnocchi; cook until heated through and coated with butter, 2 to 3 minutes. Season with salt and pepper.