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Butternut Squash Gnocchi with Sage Brown Butter

Lidia Bastianich
  • 345 minutes
  • Serves 6

INGREDIENTS

1

butternut squash

1

12-to 14-ounce russet potato

1

Potato ricer

2 tbsp

Sage, fresh

1

Egg, large

1 3/4 cups

All purpose flour

1 1/2 tsp

Nutmeg

1 tsp

Salt

1 tbsp

Olive oil

1/2 cup

Butter

3/4 cup

Parmesan cheese

1

Parmesan cheese, grated