Acorn Squash Gnocchi with Brown Sage Butter Recipe

How to make it

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• Preheat Oven to 350
• Cut squash in half and bake in 1/4 of water for 45 minutes
• Scrape squash flesh into medium bowl and mash
• Transfer 3 cups to large bowl
• Add ricotta cheese and blend well
• Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg and mash to blend
• Mix in flour, about 1/2 cup at a time, until soft dough forms.
• Turn dough out onto floured surface and divide into 6 equal pieces
• Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky.
• Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
• Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes.
• Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
• Melt butter in heavy large saucepan over medium-high heat. I used a Tablespoon of Butter for 2 servings.
• Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
• Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
• Add gnocchi. Sauté until gnocchi are heated through, about 6 minutes.