Butternut Squash Gnocchi with Sage Brown Butter

Butternut Squash Gnocchi with Sage Brown Butter
Photo by Marcus Nilsson

Ingredients

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

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

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