Ene's Recipe Book

Method

1. Preheat oven to 375°F (191°C). Place the butternut squash (open side up) on a large baking sheet. Rub with olive oil and generously season with salt. Place in the oven and bake for 1 to 1½ hours, until the butternut squash is tender. Remove from the oven and allow to cool. Once cooled, carefully peel away the skin and place the flesh in a blender.
2. Place a large nonstick pan over medium-high heat. Add 1 tablespoon of olive oil and allow to heat up. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook until softened, about 2 minutes. Remove from the heat and transfer to the blender.
3. Add the shiro miso, dried sage, and coconut milk to the blender. Blend until smooth. Set aside until the gnocchi is prepared. Note: The sauce should be relatively thick but not so thick that the blender can't blend all the ingredients together. If the mixture is too thick, add additional coconut milk.
4. Heat a large pot with water and salt over high heat. Bring to a boil and cook the gnocchi according to the package's instructions. Reserve 2 cups (473 milliliters) of the water and drain the gnocchi.
5. Heat a large nonstick pan on medium-high heat. Add 2 tablespoons (28 grams) of butter and allow to melt. Add the gnocchi and panfry until they are golden brown, about 2 minutes per side. Transfer to 4 serving plates.
6. Add the remaining 2 tablespoons butter to the pan and let it melt. Add the fresh sage until it turns slightly brown, about 2 minutes. Transfer to another plate.
7. Add the blended butternut squash and cook until heated through. If the sauce becomes too thick, add a bit of the reserved water and mix well. Top each of the plates of gnocchi with sauce and sprinkle with sage.