How to Make It
Preheat oven to 400°. Oil the cut side of the squash with ghee or coconut/olive oil and bake cut side down for 20 to 30 minutes or until soft throughout.
Let cool and scoop out the flesh. Mash flesh into a puree. Measure out 1 cup of it and put into a large mixing bowl. Reserve the rest for future use; the puree can be frozen for up to 1 month.
Add minced sage, spices and 1 tablespoon ghee/oil. Mix to combine. Add 3/4 cup of flour and mix to incorporate. The dough should still be too sticky to knead but not too wet. If it seems very wet, add another 1/4 cup of flour. Avoid adding more, so your gnocchi stay light and soft.
Generously dust your working surface with brown rice flour and scoop the dough onto the surface using a spoon. Dust the top of the dough with more brown rice flour to lightly cover its entire surface. Flour your hands and gently roll the dough in the flour, shaping it into a thick log. The dough will be very soft, but it should no longer be sticky.
Flouring the blade of a knife in between each cut, slice the log into 4 equal parts. Gently roll each part into a 1/2-inch-thick rope. Slice into 1-inch-long pieces. Turn the pieces on the cutting surface to cover the freshly cut sides with flour. Gently press down on each piece with a floured fork to create the traditional grooved impression. Transfer the finished gnocchi onto a floured plate or baking sheet.
Bring water to boil in a pot with a steamer basket on top. Make sure that the water doesn’t touch the basket. Place gnocchi into the basket in batches. Lower heat to simmer, cover and steam each batch for 7 minutes.
Meanwhile, in a large pan over medium-low heat, gently warm 2 tablespoons ghee/oil with a few fresh sage leaves.
Remove gnocchi from the basket and add them to the pan with the sage-infused ghee/oil. Toss the gnocchi to coat, letting them absorb the sage flavor for a couple minutes. Serve as they are or with your favorite pesto or chimichurri.