Name: Butternut Squash Gnocchi With Sage Brown Butter
Prep time: 1 minutes
Total time: 4 hours
Yield: 6 Servings
Ingredients: 1 1-pound butternut squash; 1 tablespoon olive oil; 1 12- to 14-ounce russet potato, peeled, quartered; 3/4 cup finely grated Parmesan cheese, divided; 1 large egg, beaten to blend; 1 1/2 teaspoons freshly grated nutmeg; 1 teaspoon salt; 1 3/4 cups (or more) all purpose flour; 1/2 cup (1 stick) butter; 2 tablespoons chopped fresh sage; Additional grated Parmesan cheese

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Looking to satisfy those winter carb-on-carb cravings? Look no further.

Recipe notes