Squash Gnocchi With Sage Butter - cooking recipe

Ingredients

1 lb winter squash, peeled, chopped
1 tbsp olive oil
1 None egg
1/4 tsp ground nutmeg
1/2 cup all-purpose flour, sifted, plus extra to dust
1/2 cup butter, chopped
12 None fresh sage leaves
1 tbsp currants

Preparation

Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
Arrange squash on prepared tray. Drizzle with oil. Season. Roast for 25-30 mins, until tender. Pass through a potato ricer or food mill. Let cool slightly. Add egg and nutmeg. Season. Add flour and stir until combined.
Meanwhile, bring a saucepan of salted water to a boil. Using floured teaspoons, scoop heaped spoonfuls of mixture and push off spoon into simmering water. Working in batches, cook for 1-2 mins, until gnocchi float to surface. Cook for another 30 seconds. Remove with a slotted spoon.
To make the sage butter sauce, melt butter in large frying pan over medium heat until foaming. Add sage and currants. Cook for 1 min, until sage is crisp and butter is light golden brown.
Add gnocchi to pan with butter and toss lightly to coat. Serve hot.