Butternut Squash Gnocchi with Browned Butter and Sage Sauce

Serves: 4

Ingredients

• 2½ cups, cooked butternut squash (about a 3lb. squash)
• 2¼ cups all purpose flour
• 1 large egg
• 1/4 tsp salt
• black pepper, to taste
• pinch of nutmeg
• 1 cup grated parmesan
• 1 stick butter, unsalted
• 5 sage leaves, fresh

Directions

1. Cut the squash into thin slices and place them on a parchment paperlined baking sheet.
2. Bake for 10-15 minutes at 350ºF until slightly dry.
3. Place the flour on a work surface, in a mound. Create a well in the of flour.
4. Create a squash mash, using a potato ricer or food processor and put it into the flour well. Create a well in the squash. Salt and black pepper to taste, with a pinch of nutmeg.
5. Beat an egg in a bowl and add it to the squash well.
6. Mix flour, squash, and egg entirely with a fork in each hand until everything is combined and then knead together until firm.
7. Form a round loaf of dough and cut into six wedges.
8. Roll each wedge into a cylinder as thick as a finger.
9. Slice the cylinders into ½” pieces. If not using a gnocchi board, turn each slice on its side and use a fork to imprint the pieces.
10. Bring a large pot of salted water to a rolling boil.
11. Add the gnocchi a few at a time. They will sink to the bottom of the pot initially. When they float to the top, they are done, 1 to 2 minutes.
12. Remove gnocchi with a slotted spoon and drain on a baking rack.
13. For the sauce, melt butter on low heat and then add the sage leaves. Stir for about two minutes.
14. In a serving dish, combine the sauce and gnocchi. Garnish with grated parmesan cheese and serve.