Instructions: To make gnocchi: The day before you make the gnocchi, preheat oven to 375 degrees. Cut the squash in half lengthwise; place cut side down on a baking sheet, and cover loosely with foil. Bake squash until tender, about 45 minutes.

Allow squash to cool completely. Scoop out and discard the seeds. Scoop out pulp and place in a fine-mesh sieve; place sieve over a bowl, cover and refrigerate, and allow to drain overnight.

The next day, place squash in the bowl of a food processor and puree for as long as it takes the mixture to become very smooth. Transfer squash to a large bowl and add beaten eggs and salt, blending well. Add about 1 1/2 cups of flour and mix until well-combined. The dough should be sticky, having the consistency of thick glue. Add more flour, a little at a time, as needed, until you achieve the right consistency. The mixture should not be firm like dough. Meanwhile, make the Sage Vin Blanc.

To make Sage Vin Blanc: In a small, heavy saucepan, bring the wine to a simmer, reducing it by half. Add the cream, salt and sage. Bring to a boil and reduce heat, simmering the sauce until thick enough to coat the back of a spoon

(about 2 to 3 minutes). Add Parmigiano to taste, mixing well. Set aside.

To cook gnocchi: Bring a large pot of salted water to a boil. Pour about half of the gnocchi mixture into a gallon-size freezer bag. Seal the bag. Use kitchen scissors to cut 1 bottom corner off the bag (about 1/2 inch across). Grip the top part of the bag in your right hand, over the bubbling water, and have scissors at the ready in your left. Gently squeeze the bag until a 1- to 1 1/2 inch piece of gnocchi falls out, then snip the batter quickly and decisively until it falls into the water. Very quickly repeat the process until 12 gnocchi are boiling at once. When the gnocchi rise to the surface (about 2 to 4 minutes), cook another 2 minutes, keeping the water at a boil. Remove one of the gnocchi and cut through the center. If its still doughy, continue to cook another minute. Remove cooked gnocchi to a large, shallow bowl and keep warm while continuing to cook the remaining gnocchi. Reheat Sage Vin Blanc. Fill serving bowls with gnocchi and ladle over the sauce. Pass the Parmigiano-Reggiano and a glass of Vietti Arneis.

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