Butternut Squash Gnudi with Brown Butter and Sage

• ⏱ 15 minutes
• Medium
• Serves 4
• 👥 2-cook recipe

Soft, pillowy ricotta gnudi with roasted butternut squash, finished with brown butter and crispy sage.

Adapted from Yarin Danieli.

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Ingredients

• 1 butternut squash (halved lengthwise)
• 2 tsp olive oil
• 1 pinch salt for roasting
• 1 cup whole-milk ricotta (drained)
• 1 large egg
• ½ cup Parmigiano-Reggiano for the gnudi (finely grated)
• ¾ cup all-purpose flour
• ½ tsp fine sea salt
• 1 pinch nutmeg (freshly grated)
• 6 tbsp unsalted butter (divided)
• 10-12 fresh sage leaves
• ⅓ cup Parmigiano-Reggiano for the brown butter and sage sauce (finely grated)
• 1 cup reserved gnudi cooking water
• 2-3 tbsp heavy cream
• black pepper, to taste (freshly ground)
• Parmigiano-Reggiano for serving, to taste (shaved)

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