Butternut Gnocchi

Courtesy of Lidia Bastianich

1 butternut squash , about 1 1/2 pounds
2 eggs, beaten
1 tsp salt
1½ cups flour

Starting the night before, preheat the oven to 350 degrees. Halve the squash, scoop out the seeds, wrap it loosely in foil, place on a baking sheet, and bake until tender when pierced, about 35 minutes. 

With a large spoon, scoop the pulp from the skin directly into a fine sieve. Set the sieve over a bowl to catch the liquids, cover and allow the squash to drain overnight in the refrigerator. 

Next day, puree the squash in a food processor, transfer the puree to a large bowl, and 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.