Roasted Butternut Squash Gnocchi with Brown Butter Sauce

By jpaison

Ingredients

• 1/2 whole Butternut Squash
• 1-1/2 cup Flour (approximate)
• 2 Tablespoons Olive Oil
• 1/8 teaspoons Nutmeg
• 1/8 teaspoons Cinnamon
• 1/8 teaspoons Salt
• 1/8 teaspoons Pepper
• 1/4 cups Butter
• 1/4 cups Parmesan Cheese

Details

Servings 2
Adapted from tastykitchen.com

Preparation

Step 1

Preheat oven to 400 F.

Chop butternut squash into bite-sized 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 to 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 does 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