Butternut squash and fresh sage make a classic combination in Italian cooking. Squash-stuffed ravioli with brown butter and sage is a particularly popular dish. This is my interpretation of the combination.

Gnocchi with Butternut Squash and Sage
250 True Italian Pasta Dishes, John Coletta with Nancy Ross Ryan

3 Tablespoons extra-virgin olive oil
1½ cups diced butternut squash
Salt and freshly ground white pepper
2 Tablespoons chopped fresh sage leaves
1 cup water divided
1 Tablespoon salt
1 recipe for Potato Gnocchi (see previous post)
¾ cup grated Pecorino Romano, divided

In a covered pasta pot over high heat, bring water to a rapid boil. Meanwhile, in a large sauté pan, heat oil over medium heat. Add squash and stir. Season with salt and pepper to taste.

Add sage and cook, stirring, until squash is lightly browned, about 9 minutes. Add ¼ cup water and cook, stirring, until reduced by half. Continue cooking and stirring, adding water ¼ cup at a time, until squash is extremely soft and water is absorbed. Remove pan from heat and set aside.

Add salt and gnocchi to the boiling water and cook, uncovered, over high heat, until gnocchi are al dente. Drain.

Return sauté pan to medium heat. Add gnocchi and, using a nonstick spatula, toss gently to coat evenly. Add half of the Pecorino Romano and swirl pan and toss again to coat well.

Transfer to a large serving platter and sprinkle with remaining cheese. Serve immediately.

Tips: Gnocchi are very tender. To coat gently with sauce, use a think nonstick spatula to lift and turn the gnocchi in the sauce without breaking them.

For best results, grate the cheese yourself, but if time is at a premium, use already grated cheese. Whichever form you choose, just be sure to buy the very best Italian Pecorino Romano you can find and grate it finely to ensure you have the quantity called for in the recipe.

Serves 4-6.

MF&L Staff at Maine Food & Lifestyle magazine.