Butternut Squash Gnocchi with Sage Brown Butter

Butternut Squash Gnocchi with Sage Brown Butter
Photo by Marcus Nilsson


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

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


Best Wine Deals

See More Deals

Snooth Media Network