Butternut Squash Gnocchi with Brown Butter Sauce

Butternut Squash Gnocchi with Brown Butter Sauce
KristanVH (courtesy of www.howsweeteats.com)

~ 1/2 butternut squash, chopped
~ 1 1/2 cups flour

2 tablepoons olive oil

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon
1/8 teaspoon salt

sprinkling of pepper

1/4 cup butter

1/2 cup parmesan cheese  

Preheat oven to 400.

Chop butternut squash into bite size pieces. Toss with olive oil, salt, pepper, cinnamon and nutmeg. Roast at 400 degrees for 30 minutes.

Once roasted squash has cooled, mash with a fork or puree in a food processor. You want about 1 cup of squash.

Begin gradually adding flour and mix with your hands to create a dough. If it is too sticky, add more flour. Do not add too much at one time.

Bring water to a boil in a large pot.

Roll dough into thin strips and cut inch-long pieces from the strip.  Place in boiling water and let cook for 3-4 minutes, or just until gnocchi floats. Drain pasta.

Heat a small saucepan on medium heat. Add butter and continue to stir and swirl so butter down not burn. Watch closely. Cook for about 3 minutes, or until butter is lightly browned and bubbly.

Pour brown butter over gnocchi and sprinkle with Parmesan cheese.