Butternut Squash Gnocchi with Brown Butter Sage by Ben Maxwell

Ingredients

• 2 lbs Butternut squash, roasted and pureed
• 1.5 - 2 cups All-purpose flour (plus more for dusting)
• 1 large Egg
• 1/2 teaspoon Salt
• 4 tablespoons Unsalted butter
• 10-12 leaves Fresh sage leaves
• 1/4 teaspoon Nutmeg (optional)

Instructions

1. Ensure your roasted butternut squash puree is completely cool and has had excess moisture drained thoroughly. This is key for a non-sticky dough.
2. In a large bowl, combine the squash puree, egg, salt, and nutmeg (if using). Gradually add the flour, mixing until a soft, slightly sticky dough forms.
3. Turn the dough onto a lightly floured surface and knead gently for just a minute or two, adding minimal extra flour. Do not overwork the dough to keep it light.
4. Divide the dough into manageable portions. Roll each portion into a long rope, about 3/4 inch thick. Cut the ropes into 1-inch pieces.
5. For ridges, gently roll each piece down the tines of a fork or use a gnocchi board. Place shaped gnocchi on a floured baking sheet.
6. Bring a large pot of salted water to a rolling boil. Carefully add the gnocchi in batches, cooking until they float to the surface, about 3-5 minutes.
7. While gnocchi cooks, melt butter in a large skillet over medium heat. Add sage leaves and cook until butter browns and smells nutty, about 3-4 minutes.
8. Remove cooked gnocchi from the boiling water with a slotted spoon and add directly to the brown butter sage sauce. Toss gently to coat.
9. Serve immediately, garnished with extra sage leaves if desired. Enjoy your homemade butternut squash gnocchi!