Red Kuri Squash Gnocchi in Brown Butter Sage

Prep the Squash and Potato

Preheat oven to 400 Degrees Fahrenheit.

Cut squash lengthwise in half, discard seeds. Brush with oil and season with salt and pepper.

Roast squash on baking sheet, cut side down, until tender, about 40-60 minutes.

While the squash is roasting, bring medium pot of salted water to boil. Cook the peeled and quartered potatoes until tender, about 20 minutes. Drain and mash with a fork.

Once the squash is finished roasting, allow it to cool enough to handle. Scoop flesh from squash into food processor or mash with fork until smooth.

Make the Gnocchi Dough

Mix the squash, potato, 1 cup parmesan, egg, mace/nutmeg, and salt in a large bowl or stand mixer.

Gradually add 1 3/4 cups of flour, kneading gently until the dough holds together and is almost smooth. If the dough is very sticky, continue to add flour by the tablespoonfuls.

Turn the dough out onto a floured surface and knead gently but briefly. Divide into 16 equal pieces.

Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour.

Make the Gnocchi

Working with 1 dough piece at a time, roll the dough out into a 1/2 inch thick rope.

Cut the rope crosswise into 3/4 inch pieces.

Working with 1 piece at a time, roll the gnocchi along the back of a floured fork, making ridges on one side.

Transfer gnocchi to floured baking sheets. Repeat with remaining dough.

Cover the sheets with plastic wrap and chill for at least 30 mins in the freezer or 1 hour in the fridge.

Cook the Gnocchi

Cook gnocchi in a large pot of boiling salted water until they float.

Drain the gnocchi.

In a heavy large skillet over medium heat, cook butter until it browns, stirring often, about 3-4 minutes.

Add sage and stir for 30 seconds - 1 minute.

Add gnocchi and cook until browned.

Season with salt and pepper. Transfer to bowl and sprinkle with additional grated parmesan as desired. Enjoy!