Ingredients:

  • 2 lbs butternut squash
  • 0.5 cup whole milk ricotta cheese, strained
  • 0.5 cup Parmigiano-Reggiano cheese, freshly grated
  • 1 large egg yolk
  • 0.25 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1.75 cups all-purpose flour, plus extra for dusting
  • 6 tbsp unsalted butter
  • 15 fresh sage leaves
  • 1 tsp lemon juice
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the butternut squash and remove seeds. Roast flesh-side down on a parchment-lined baking sheet for 50 minutes until tender.
  2. Scoop out the warm flesh and pass through a potato ricer.
  3. Combine the squash, strained ricotta, 0.5 cup Parmigiano Reggiano, 1 egg yolk, 0.25 tsp nutmeg, and 1 tsp kosher salt.
  4. Gradually fold in 1.75 cups all purpose flour.
  5. Roll dough into long ropes and cut into 1-inch pillows. Bring a large pot of salted water to a boil and cook gnocchi until they float.
  6. In a wide skillet, melt butter over medium heat until it begins to foam and brown. Add sage leaves until crisp. Transfer boiled gnocchi directly to the skillet and sear until a light crust forms. Finish with lemon juice and black pepper.