Ingredients:
-1 16 oz package of fresh gnocchi
-8 tbsp of butter
-Approx. 10 sage leaves, washed and kept whole
-1 whole butternut squash, peeled and cubed
-½ cup of brown sugar
-Salt and pepper to taste
Directions:
1. In a large pot filled with water and salt, bring to a boil
2. Add the gnocchi and cook until al dente
3. Place the cubed butternut squash on a cookie sheet. Coat with olive oil and salt. Roast in 400 degree oven for about 40 minutes or until it softens
4. In a separate saucepan, heat the butter until melted
5. Add the brown sugar and melt completely, until it starts to bubble
6. Add the sage and cook for about 1 minute
7. Add the roasted butternut squash, salt and pepper and cook until squash is completely covered in the brown sugar mixture
8. Drain the gnocchi and put it in the saucepan with the butternut mixture and cook for about 1 minute until well combined
Notes:
I found that my local market sells butternut squash already cubed which is great for saving time.
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