3 acorn squash split and seeded
2 eggs beaten
1.5 C AP flour
1/4 C fresh grated parm
2-3 T olive oil
2 T crushed dried sage
OO, S/P on squash. Bake 350 for 45 minutes. Remove peel while still warm and run it through the food mill or ricer into a deep bowl. Make a well and add eggs, sage, parm and addl S/P as desired. Sift flour over all. Gently knead as in making pasta.
Roll dough into logs (1/4 in dia.) and cut into 1/4 in rounds. Allow gnocchi to rest on lined sheet tray. Bring large pot of salted water to boil. Boil gnocchi an small batches for 4 min ea batch. Remove gnocchi w/spider or slotted spoon.
Saute gnocchi in butter before service and top w/addl parm and fried sage leaves if desired.