1/2 cup freshly shredded parmesan cheese, plus more at the table
Freshly ground back pepper
Instructions
With a fork or sharp knife, poke holes all over squash. Microwave it on high 10 min. Let sit until cool enough to handle Halve squash lengthwise; scoop out and discard seeds. Flesh should be tender when scraped with a fork; if it isn't, microwaveon high (cut side down) in 1-min. intervals until tender. Let sit until cool enough to handle. Scrape out flesh (discard peel) and mash until smooth.
In a large bowl, thoroughly combine 2 cups mashed squash, salt, the white pepper, and nutmeg. Stir in flour, 1 cup at a time, until dough forms.
Turn dough out on generously floured work surface. With well-floured hands, knead dough 10-12 min.
Divide dough in half and cover 1 batch with plastic wrap. Roll other batch into a 3/4in. thick rope cut into 1/2 in. long pieces. Put pieces on a floured baking sheet and set aside. Repat with remaining dough.
Bring a large pot of salted water to a boil. Doil gnocchi until they rise to the surface, about 4 min; cook 30 seconds longer and then lift with a slotted spoon, making sure water drains from gnocchi, and place in a lrge serving bowl. Gently toss with better and top with cheese and a sprinkle of black pepper. Serve hot and pass extra cheese at the table.
Originally Submitted
2/12/2009
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