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

  ¼ cup or 8g

• 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

  Low sodium

  ½ cup, grated or 50g

• 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 squash lengthwise; scoop out and discard the seeds and pulp. Using a sharp, sturdy knife, peel the squash; discard the peel. Small dice the squash.
3. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves. Crumble the ricotta cheese.
4. Cook the squash: In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and cook, stirring occasionally, 7 to 9 minutes, or until tender. Transfer to a bowl and set aside. Wipe down the pan.
5. Brown the Butter: Add the butter to the same pan used to cook the squash. Cook on medium-high, stirring occasionally, 15 to 30 seconds, until the butter foams. As the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)
6. Cook the gnocchi: While the butter browns, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Reserving ½ cup of the gnocchi cooking water, drain thoroughly and transfer to the pan of browned butter.
7. Finish the gnocchi: To the pan of gnocchi and browned butter, add the cooked squash, sage, Parmesan cheese, nutmeg, cinnamon, and half the reserved gnocchi cooking water. Cook, stirring frequently, 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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