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1
Start by peeling your whole squash. It can be difficult to peel as a whole so you can always cut it in half widthwise. The bottom, fatter half of your squash has all the seeds - cut that in half lengthwise to find the seeds and then scoop them out with a spoon. Once your seeds are removed, dice up the squash into little 1-inch cubes.
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2
In a medium saucepan or deep skillet with a lid, heat 1 tbsp. olive oil over medium low heat. When warm, add in cleaned leeks and garlic and cook for 1 minute. Add squash and chicken broth to pan, lower to a high simmer and place lid on pan. Set timer for 10 minutes.
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3
Fill a large pot with hot water, cover and bring to a boil over medium-high heat. When boiling, add a handful of salt to the pan and then add in your two packages of gnocchi. After 2-3 minutes, when gnocchi start to float to the top, remove from heat and drain, rinsing with cold water.
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4
Test your squash's softness with a fork - it should mash easily. If it's still a little tough, cook for a couple minutes longer. Lower the heat and mash all squash with fork tines for desired smoothness. Add in milk, nutmeg, crushed red pepper, salt and pepper and whisk together to combine. Add cheese if desired, season to taste and keep warm until ready to serve.
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5
In a nonstick skillet, warm 1 tbsp. of butter and 1 tbsp. of olive oil. When butter has melted, add in the sage leaves and toast until fragrant and crispy, about 2 minutes each side. Remove from pan and set aside. Add in 1/2 of cooled and rinsed gnocchi and toast until crispy crust forms, about 2-3 minutes each side. Be careful not to turn your heat up too high or you'll burn your butter! When first batch has toasted, remove from pan with slotted spoon, place on plate and add in second tbsp. of butter and olive oil. Repeat toasting for second batch of gnocchi.
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6
When all gnocchi has been toasted, place in large bowl and cover with butternut squash sauce. Toss everything together and top with crumbled toasted sage leaves. Enjoy warm or at room temperature!
