Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc

Ingredients

• 1  acorn squash halved seeded
• 1 cup beer 
• 1 cube chicken bouillon 
• 1  eggs 
• 2 cloves garlic pressed
• 0.3 teaspoon pepper black
• 0.5 cup parmesan cheese grated
• 0.3 teaspoon rubbed sage 
• 1 tablespoon salt 
• 0.3 cup butter unsalted cold cut into small cubes
• 7 cups water 
• 1 cup flour white
• 1 cup flour whole wheat

Equipment

• bowl
• knife
• whisk
• pot
• microwave
• slotted spoon

Directions

1. Use a knife to perforate the acorn squash with several slits. Cook in microwave for 10 minutes. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour.
2. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.
3. Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.
4. Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium.
5. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.