Butternut Squash Gnocchi with Sage Brown Butter

Ingredients

• ¾ cup Parmesan cheese, freshly grated
• 1 12-to 14-ounce russet potato
• 1 1-pound butternut squash
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 ¾ cups (or more) all purpose flour
• 2 tablespoons fresh sage
• + 5 more ingredients
• • Additional grated Parmesan cheese
  • Potato ricer
  • 1 large egg
  • ½ cup butter
  • 1 ½ teaspoons freshly grated nutmeg

Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; pur...

View full recipe at Epicurious