Gnocchi with Cream of Acorn Squash and Borgonzola Cheese

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2
Cut acorn squash into quarters, remove seeds, brush with olive oil, and place onto the prepared baking sheet.

Step 3
Roast squash in the preheated oven until tender, 35 to 40 minutes.

Step 4
Remove squash from oven and scrape the flesh from the skins into a deep bowl. Discard the skins. Add butter, sage, and salt. Using a immersion blender, puree the squash.

Step 5
Bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2 to 3 minutes.

Step 6
Using a slotted spoon, remove gnocchi from the water and place directly into the pureed squash. Add 1 or 2 ladlefuls of the hot cooking water. Toss lightly. Immediately divide onto 4 serving plates and dot with the Borgonzola cheese. Serve immediately.