Brown Butter and Butternut Squash Gnocchi

Ingredients

• Gnocchi

  Sainsbury's

  24 oz or 680g

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Butter

  Unsalted

  4 tbsp or 57g

• Sage

  Spices, ground

  ½ tbsp or 1g

• Ricotta cheese

  Part skim milk

  2 oz or 57g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Heat a medium pot of salted water to boiling on high.
2. Halve the butternut squash lengthwise, scoop out and discard the seeds and pulp. Using a sharp, sturdy knife, peel the squash and discard the peel. Small dice the squash.
3. Pick the sage leaves off the stems and discard the stems. Thinly slice the sage leaves. Crumble the ricotta cheese.
4. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the diced squash and cook, stirring occasionally, for 7 to 9 minutes, or until tender. Transfer to a bowl and set aside. Wipe down the pan.
5. Add the butter to the same pan used to cook the squash. Cook on medium-high, stirring occasionally, for 15 to 30 seconds, until the butter foams. As the foam subsides, continue cooking, stirring occasionally and swirling the pan, for 2 to 3 minutes, or until deep golden brown and nuttily fragrant. Be careful not to overcook, as the butter can burn easily.
6. While the butter browns, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, for 2 to 3 minutes, or until tender. Reserve ½ cup of the gnocchi cooking water, then drain the gnocchi thoroughly and transfer to the pan of browned butter.
7. To the pan of gnocchi and browned butter, add the cooked squash, sage, Parmesan cheese, nutmeg, cinnamon, and half of the reserved gnocchi cooking water. Cook, stirring frequently, for 1 to 2 minutes, or until thoroughly combined. If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency. Season with salt and pepper to taste. Transfer to a serving dish.

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