Brown Butter Sage Gnocchi with Squash

Ingredients

• 1butternut squash, small, peeled and cut into 1/2-inch cubes
• 2 tbspolive oil
• 16 ozpotato gnocchi, shelf-stable
• 5 tbspbutter
• 12fresh sage leaves
• 2garlic cloves, sliced
• ⅓ cupwalnuts, toasted and chopped
• ½ cupvegetarian hard cheese, finely grated
• 1lemon, juiced
• salt
• black pepper

Method

1. Heat the oven to 425°F. Toss the squash with the oil, 1/2 tsp salt and pepper on a sheet pan.

2. Roast, turning once, until tender and browned at the edges.

   ⏱ 25 min

3. Cook the gnocchi in boiling salted water until they float, about 2 minutes, then drain.

4. Melt the butter in a large skillet over medium heat. Cook, swirling, until it smells nutty and turns amber, about 4 minutes. Add the sage and garlic for 30 seconds.

5. Add the gnocchi and sear 3 to 4 minutes, undisturbed, until golden and crisp.

6. Fold in the squash, lemon juice and half the cheese. Top with walnuts and the rest of the cheese.