Butternut Squash Gnocchi

Instructions

1. Preheat the oven to 200 degrees Celsius. Place the cubed butternut squash on a baking sheet and roast for 25-30 minutes until tender.
2. Allow the roasted squash to cool slightly, then mash it until smooth.
3. In a large bowl, combine the mashed squash, ricotta cheese, parmesan cheese, egg, salt, black pepper, and nutmeg.
4. Gradually add the flour to the squash mixture, stirring until a soft dough forms.
5. Transfer the dough to a floured surface and divide it into four portions. Roll each portion into a long rope about 2 centimeters in diameter.
6. Cut each rope into 2-centimeter pieces to form the gnocchi.
7. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes.
8. In a separate pan, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden brown and the sage is crispy.
9. Remove the gnocchi with a slotted spoon and add them to the sage butter. Toss gently to coat.
10. Serve the gnocchi warm, garnished with additional parmesan cheese if desired.

Prep

• Roast and mash the butternut squash in advance.