Gnocchi with Butternut Squash and Sage

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 (about) water, divided

1 tablespoon salt

Potato gnocchi (recipe at right)

¾

cup grated Pecorino Romano, divided

In a covered pasta pot over high heat, bring water to a rapid boil.

Meanwhile, in a large saute 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 1/4 cup water and cook, stirring, until reduced by half. Continue cooking and stirring, adding water 1/4 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 saute 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.

Serves four to six.

Cook's note: Gnocchi are very tender. To coat gently with sauce, use a thin 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.

"250 True Italian Pasta Dishes: Easy & Authentic Recipes Inspired by Quartino Ristorante Pizzeria Wine Bar" by John Coletta (2009 Robert Rose)