Bill Telepan's Buttercup Squash Gnocchi with Sage, Wild Mushrooms and Pine Nuts

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For the gnocchi:

2 cups buttercup squash purée (yielded from 2 to 3 pounds buttercup squash)
1 egg
1 1/2 cups all purpose flour (then more if needed)
1/4 cup parmesan cheese
1 teaspoon salt

Preheat oven to 450ºF.
Cut squash in half length-­wise and scoop out seeds. Salt squash and place skin side down on a baking sheet. Cover the bottom of the baking sheet with water. Cover squash with aluminum foil and bake until tender, about 45 minutes. Let cool. Scoop out the flesh into a strainer. Squeeze out excess moisture in batches (but not completely dry). Measure out 2 cups of squeezed squash and pass through a food mill into a large bowl.

In a small bowl whisk the egg. Mix the egg with the squash. Mix in the flour, cheese, and salt until the dough just comes together. Form into a ball, wrap in plastic wrap, and place in the freezer for 20 to 30 minutes.

Place dough on a heavily floured surface. Divide the dough into eighths. Roll out one segment into a snake about 1/2 inch thick, working from the middle out applying even pressure. If the snake won’t roll wipe excess flour from the workspace and roll using just enough flour to keep dough from sticking. Cut into gnocchi about 3/4 inch long. Transfer to a well floured baking sheet using the edge of a chef’s knife or flat spatula. Repeat with remaining dough and place in the freezer until hard, about 1 hour.

To finish:
1 small butternut squash, peeled and diced into 1/3 inch dice to render about 3 cups
8 tablespoons butter
1/2 pound mixed wild mushrooms, cleaned and sliced 1/8 inch thick
4 sage leaves, julienne
1/4 cup pine nuts, toasted
1 tablespoon chopped parsley

Toast the pine nuts until lightly browned, about 5 minutes. Heat a large sauté pan very hot, add 2 tablespoons butter. When butter is melted and browning add the squash. Sauté until golden and tender, about 6 minutes. Set aside.

To the same pan, add 2 tablespoons more butter and sauté the mushrooms over high heat until golden brown, about 5 minutes. Set aside.

Place the remaining 4 tablespoons butter in a large sauté pan, add the cooked squash and mushrooms to the pan. Add sage and pine nuts and set aside. Reheat the pumpkins and tops in oven.

Bring a large pot (12 quart) of lightly salted water to a vigorous boil. Cook gnocchi until they all float to the top and then cook one additional minute. Drain gnocchi in a colander reserving 4 ounces of the cooking liquid. Add cooking liquid to the pan with the squash and mushrooms and bring to a boil over high heat to form a creamy sauce. Add drained gnocchi and parsley, season to taste with salt and pepper. Serve immediately.