Butternut Squash Gnocchi with Sage Brown Butter

Name: Butternut Squash Gnocchi with Sage Brown Butter
Yield: Makes 6 servings
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; Special equipment: Potato ricer

Butternut Squash Gnocchi with Sage Brown Butter was pinched from <a href="http://www.epicurious.com/recipes/food/views/Butternut-Squash-Gnocchi-with-Sage-Brown-Butter-361270" target="_blank">www.epicurious.com.</a>

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

•

Special equipment: Potato ricer

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes