Using a heavy-duty potato peeler, peel the butternut squash, cut in half, and remove the seeds. Cut into 1-inch cubes.

Bring a large pot of water to a boil. Carefully add squash and boil for 10-15 minutes. Once squash is fully cooked, place in a colander and drain completely.

Add squash to the bowl of a food processor and process for 2 minutes, or until completely smooth.

Put squash back into the pot and cook over medium for 5-6 minutes. You should have about 2 cups of butternut squash puree remaining.

In a large bowl combine 2 cups flour, Parmesan cheese, salt, and dried sage. Toss to combine.

Make a well in the center of the dry ingredients and add egg and squash puree. Mix by hand until just combined. Dough will likely still be pretty wet. Add additional flour until it barely sticks to your hand. (about ½-¾ cup more.)

Lightly dust a cutting board with additional flour. Divide gnocchi dough into 8 equal sections. Working with one section at a time, roll dough out into a ½-¾ inch thick rope. Cut each piece about ¾-inch long. Place on a parchment paper lined baking sheet. Repeat with remaining sections.

At this point you can either proceed to boiling the gnocchi or refrigerate them up to 12 hours before cooking.

Bring a large pot of water to a boil and place half of the gnocchi in carefully. Boil for 15-17 minutes. Remove gnocchi with a slotted spoon and place on a parchment paper lined tray.

*If you would like to stop at this stage, toss the gnocchi in a bite of olive oil, place in single layers divided by parchment paper in a Tupperware container, and refrigerate for up to 2 days.

While gnocchi is cooking place 3 tablespoons butter, 2 cloves garlic, and 1 ½ tablespoons lemon juice in a large saucepan over medium heat. Cook for two minutes, or until garlic is slightly browned.

Add gnocchi, being careful not to overlap them, and saute for 5-7 minutes, flipping gnocchi halfway through. Add 3 cups spinach and 3 finely chopped sage leaves. Saute for 1-2 minutes, or until spinach begins to soften. Add salt to taste.

Repeat the above three steps for the additional gnocchi and sauce ingredients.

Serve gnocchi immediately with additional Parmesan cheese. Enjoy!