Butternut Squash Gnocchi With Sage Brown Butter

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Ingredients

  • 1 1-pound butternut squash
  • 1 tablespoon olive oil
  • 1 12- to 14-ounce russet potato, peeled, quartered
  • 3/4 cup finely grated Parmesan cheese, divided
  • 1 large egg, beaten to blend
  • 1 1/2 teaspoons freshly grated nutmeg
  • 1 teaspoon salt
  • 1 3/4 cups (or more) all purpose flour
  • 1/2 cup (1 stick) butter
  • 2 tablespoons chopped fresh sage
  • Additional grated Parmesan cheese

Description

For Perfect Gnocchi, Don't Work The Dough Too Much And Add As Little Flour As Possible. It's Okay If The Dough Is A Little Sticky.

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