Ingredients

  • 1 package potato gnocchi
  • 1/2 one butternut squash, peeled and cubed
  • WVOO Extra Virgin Olive Oil, for drizzling
  • 4 oz. unsalted butter
  • 1/2 cup toasted walnut pieces (or toasted hazelnut pieces) (optional)
  • 1/3 cup sliced fresh sage leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup WVOO Pumpkin Spice Spices Balsamic
  • Parmigiano-Reggiano cheese, freshly grated

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Directions

Preheat oven to 350F. Place cubed butternut squash on a rimmed baking sheet, drizzle with olive oil, sprinkle with salt & pepper and gently toss to coast evenly Roast squash for 25-30 minutes or until tender.

Cook gnocchi according to package direction. Drain and set aside.

Place the cold butter in a medium skillet preheated over medium heat. Do not swirl or move around. Once the butter has melted and has begun to brown around the edges, add the sage and salt and pepper to taste. When the sage begins to give off its aroma and slightly crisps up, add the nuts and cook for one minute. Add the frained gnocchi and butternut sqyash. Stir gently to mix and reduce head to medium-low to low to keep warm.

Heat a small sauté pan over medium-high heat and add the pumpkin pie spice balsamic. Stir and cook to reduce the balsamic until it becomes a bit thicker, about 3 minutes. Pour over the gnocchi mixture and stir to ix. Transfer the gnocchi mixture to a platter and top with freshly grated Parmigiano-Reggiano cheese.