Butternut Squash Gnocchi in a Sage Cream Sauce

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700g Butternut Squash
395g Potatoes (approximately 2 medium potatoes)
1 egg
200g Semola Rimacinata
200g AP Flour

Cream Sauce
1 pint Heavy Cream
1/2 Shallot diced
2 tbsp Olive Oil
2 tbsp Unsalted Butter
1/4 tsp freshly grated nutmeg
1/4 cup freshly grated Parmigiano
3 Fresh Sage Leaves, julienned
Salt & Pepper to taste

Preheat the oven to 400F.
Cut the Butternut squash in half and roast cut side down for 45 minutes or until fork tender. While the squash is roasting, boil the potatoes until fork tender. It is important to boil the potatoes whole so they do not absorb too much water. Set squash and potatoes aside to cool.
Weigh the 2 types of flour and dump onto a kneading surface. Make a well in the center, add the egg, potato and squash. With a fork, begin to incorporate the ingredients until you can no longer use a fork. Switch to your hands and knead gently. Do not compress or squeeze the dough or the gnocchi will be dense. Continue to add flour as needed until the dough is tacky but not mushy. Depending on how much moisture the squash and potato retain, that will determine the amount of additional flour you will need. Try not to add too much flour or the gnocchi will taste like flour. Add just enough flour for the dough to stay together while kneading. Cut a piece of dough and roll out to 1 inch thick log. Cut the log into 1 inch pieces. Using a gnocchi board or a fork, roll each piece to form a gnocchi. The grooves help the sauce stick to it. Make sure you flour your surface before placing the gnocchi on and make sure to give them space so they don’t stick together.
Bring a large pot of water to a boil. While the water is coming up to a boil, make the cream sauce. Add olive oil and butter to a saute pan. After butter has melted, add shallot and saute until softened, then add fresh sage. Add heavy cream, nutmeg, salt and pepper. Stir the mixture and simmer for a few minutes until slightly thickened. Turn off the heat and stir in Parmigiano cheese.
Once the water is boiling, salt it well and add the gnocchi. Make sure to stir frequently so they do not stick to the bottom of the pot. Boil until they come to a float. Scoop them out of the water and directly into the cream sauce. Gently stir in sauce until all gnocchi are coated. Serve with more grated cheese on top and enjoy!

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