Despite the persistently warm afternoons we're currently experiencing here in the Tri-State, I'm calling it: Summer cooking is officially over for the year (well, at least in my kitchen). I've already started fantasizing about warm apple spice cake with caramel frosting, simmering pots of hearty chicken stew, and braised beef short ribs in a rich red wine sauce nestled into a mound of truffled mashed potatoes.

Pasta is the perfect medium for the transition from summer fare to fall cooking. Rather than fresh tomato and basil sauces, serve pastas with heartier, richer sauces. Butternut Squash Gnocchi with Warm Sage Vinaigrette is the perfect dish to welcome fall back into your kitchen.

Traditionally made with starchy white potatoes, gnocchi are Italian dumplings that can be boiled, baked or fried. Butternut squash makes an interesting alternative to white potatoes and pairs beautifully with a warm savory-sweet sage vinaigrette.

Roasting the squash rather than boiling it dries out the squash nicely and results in a more manageable gnocchi dough. Roasted squash also takes on a nuttier, sweeter flavor and adds another layer of depth to the gnocchi. If you prefer a lighter-textured gnocchi, knead the squash and flour mixture just until it comes together and forms a dough. For a chewier, more pasta-like texture, knead the dough a bit longer.

Both an "oaked" Chardonnay or an Oregon Pinot Gris will pair beautifully with the gnocchi. The creaminess of the Chardonnay will complement the buttery sage vinaigrette while a Pinot Gris, with its higher acid content, will highlight the piquant white balsamic.

Butternut Squash Gnocchi with Warm Sage Vinaigrette

Yield: 6 servings

For the Gnocchi

Ingredients

• 1 pound roasted butternut squash puree (pushed through a potato ricer), about 2 cups
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon brown sugar
• Pinch freshly grated nutmeg
• 1 1/2-2 cups all purpose flour, plus more for kneading
• 1/2 cup toasted walnut pieces (optional)

Method

• Whisk together egg, salt, pepper, brown sugar and nutmeg and mix into squash.
• Turn squash out onto floured surface and form a well in the center.
• Add flour into well and knead gently to form a soft dough.
• Knead gently for three to four more minutes, dusting with flour as needed to form a soft dough that doesn't stick to your floured hands.
• Divide dough into six balls.
• On a lightly floured surface, roll each ball into 3/4-inch ropes.
• Cut 1-inch pieces from each rope. Using a fork, press each piece against fork tines with thumb and flick off the fork. Continue until all gnocchi are formed.
• Cook in batches in boiling salted water until gnocchi float to the top (about one minute).
• Drain well, place in serving dish, and drizzle with the sage vinaigrette. Garnish with toasted walnuts.

For the Warm Sage Vinaigrette

Ingredients

• 1 pound unsalted butter
• 1/4 cup chopped fresh sage, plus 2 tablespoons chiffonade fresh sage
• 1 tablespoon chopped shallots
• 4 teaspoons brown sugar
• 1/4 cup white balsamic vinegar, warm
• Salt and freshly ground black pepper

Method

• Place the butter, sage, shallots and sugar in a medium sauce pan over medium-low heat.
• Cook butter until it takes on a light hazelnut color and a nutty fragrance.
• Remove from heat and whisk in vinegar.
• Season to taste with salt and pepper and add sage chiffonade. Keep warm until ready to serve.

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