Roasted Butternut Squash Gnocchi with Brown Butter Sauce

1. 1

   Preheat oven to 400 F.

2. 2

   Chop butternut squash into bite-sized pieces.

3. 3

   Toss with olive oil, salt, pepper, cinnamon and nutmeg.

4. 4

   Roast at 400 degrees for 30 minutes.

5. 5

   Once roasted squash has cooled, mash with a fork or puree in a food processor.

6. 6

   You want about 1 cup of squash.

7. 7

   Begin gradually adding flour and mix with your hands to create a dough.

8. 8

   If it is too sticky, add more flour.

9. 9

   Do not add too much at one time.

10. 10

    Bring water to a boil in a large pot.

11. 11

    Roll dough into thin strips and cut inch-long pieces from the strip.

12. 12

    Place in boiling water and let cook for 3 to 4 minutes, or just until gnocchi floats.

13. 13

    Drain pasta.

14. 14

    Heat a small saucepan on medium heat.

15. 15

    Add butter and continue to stir and swirl so butter does not burn.

16. 16

    Watch closely.

17. 17

    Cook for about 3 minutes, or until butter is lightly browned and bubbly.

18. 18

    Pour brown butter over gnocchi and sprinkle with Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.