Butternut Squash Gnocchi

This comes from the November 2006 issue of All*You Magazine. It looks quite interesting as the squash is actually made into gnocchi!

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1 (2 1/2lb)  butternut squash
• 3  eggs
• 1  cup flour
• 1⁄3 cup  grated parmesan cheese
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 4  tablespoons unsalted butter
• 1  chopped shallot
• 2⁄3 cup vegetable broth
• 1⁄4 cup  grated parmesan cheese

Directions

1. Preheat oven to 400°F; line a baking sheet with foil.
2. Cut top and bottom off the squash and halve it lengthwise; remove seeds. Put halves cut side down on pan; bake for 1 hour, until squash is fork-tender.
3. Pulse 1 1/2 cup squash flesh, eggs, flour, 2/3 cup grated Parmesan, salt and pepper in a food processor until smooth.
4. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Using a spoon, scoop 1 tbsp squash mixture. With another spoon, form an oval; drop it into boiling water. Make 10 gnocchi. When they float, cook for 5 minutes and then place in ice water. Repeat with remaining batter. Let cool and pat dry.
5. Melt butter over medium heat. Add shallot; cook, stirring occasionally, until soft (about 5 minutes). Add gnocchi and 2/3 cup vegetable broth; cook, turning until heated. Sprinkle with 1/4 grated Parmesan.