Butternut Squash Gnocchi with Brown Butter and Crispy Sage Leaves

COFFEE AND CRUMPETS
16Ingredients
105Minutes

Ingredients

US|METRIC
  • 2 pounds butternut squash (a small sized one)
  • 1 pound potatoes (I used large russet baking potatoes)
  • 3 cups flour (all purpose/plain organic)
  • 3 eggs (organic large)
  • 1 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 2 tablespoons butter (softened)
  • 113 grams unsalted butter
  • 2 cloves garlic (sliced thin)
  • 1 handful sage leaves
  • 3 tablespoons olive oil (to brown the gnocchi)
  • 1 cup heavy whipping cream
  • 2 large garlic cloves (minced)
  • 4 cups broccoli (crowns, blanched in hot water or sautéed.)
  • Parmesan (optional)
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