This recipe was a total hit last night. A few people even said that it was the first time they really liked gnocchi. Granted, it’s not so difficult to make something delicious when it’s fried in butter. Nonetheless, it definitely goes in the “make again” category.

I made the gnocchi from scratch, following these basic steps, but you could also start with store-bought, fresh gnocchi.

2 pounds gnocchi
1 butternut squash
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon olive oil
small handful pine nuts
3 tablespoons butter
small handful sage leaves
1/2 cup chopped mushrooms
shaved parmigiano-reggiano

Preheat oven to 400 degrees.  Peel squash, scoop out seeds and cut into dime sized pieces.  Arrange squash in a single layer on a baking sheet.  Sprinkle with nutmeg, cinnamon, salt, pepper and olive oil.  Use your hands to together.  Roast the squash for about 20 minutes, or until tender.

Arrange the pine nuts in a single layer on a baking sheet.  Put them in the oven for about 5 minutes. Check them regularly after a couple of minutes; pine nuts can go from perfectly toasted to burnt very quickly. Remove them from the oven when they have just begun to brown and set aside.

Meanwhile, add 1 teaspoon olive oil to a large skillet.  Sauté mushrooms until they expel most of their moisture.  Transfer to a bowl to add in later.

In the same pan, brown the butter over medium heat.  After a few minutes, add sage leaves.   When butter is browned, throw in the gnocchi in a single layer.  Try not to crowd the pan too much, you don’t want the gnocchi to all stick together.  If necessary, you can sauté the gnocchi in two stages.  Let the gnocchi get nice and brown on one side before flipping.  After both sides have browned, add the squash, mushrooms and pine nuts to the pan.  Sauté everything for another minute or so to warm through.  Transfer to serving dishes.  Top with shaved parmigianno-regiano and black pepper.  Serve immediatley.