Butternut Squash Gnocchi with Herbed Brown Butter

1. Preheat oven to 425°F. Place squash pieces on a large piece of foil; drizzle with 1 tablespoon of the melted butter. Bring edges of the foil together to create a loose packet; place foil packet on a 15x10x1-inch baking pan. Bake about 30 minutes or until tender. Open foil packet; cool completely (it is essential that the squash pieces be cooled to room temperature). Press cooled squash through a ricer, food mill, or medium-mesh sieve into a large bowl. Set aside.

2. In a small bowl whisk together the remaining 2 tablespoons melted butter, the salt, the 1/4 teaspoon pepper, and the nutmeg. Add butter-nutmeg mixture to squash, stirring until combined. Stir in 2 cups of the flour, stirring just until combined (the dough will be fairly soft and still slightly sticky). (Adding too much flour or overworking the dough will make the gnocchi tough.)

3. Lightly flour a work surface with some of the remaining flour. Turn out dough onto the floured surface; divide dough into sixths. Working quickly, roll one piece of the dough into an 18-inch-long rope, about 3/4 inch in diameter. Cut the rope crosswise into 1-inch pieces; use your hands to gently shape each piece into a ball. Roll each ball over a lightly floured gnocchi paddle or the tines of a fork or the side of a grater to create ovals with a pattern on one side. Place on a clean kitchen towel or a baking pan lightly dusted with flour.

4. In a large pot or Dutch oven of gently boiling lightly salted water cook several of the gnocchi for 2 to 3 minutes or until gnocchi rise to the top. Remove with a slotted spoon and drain briefly on paper towels. Repeat with the remaining gnocchi, cooking several at a time.

5. In a large skillet combine the 1/2 cup butter and the sage; heat over medium-high heat until butter melts and turns golden brown (stir the mixture frequently and watch closely so it doesn't burn). Stir in lemon juice. Carefully add gnocchi; gently toss until well coated. Transfer to a serving dish or individual plates. Pull a vegetable peeler across the cheese, creating curls or shards. Top the gnocchi with the cheese curls or shards. Season to taste with additional black pepper. If desired, drizzle with reduced balsamic vinegar.

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To reduce balsamic vinegar, place 1/3 cup balsamic vinegar (do not use an aged balsamic vinegar) in a small saucepan. Bring to boiling. Let boil, uncovered, for 6 to 8 minutes or until vinegar is slightly syrupy and lightly coats a spoon (2 to 3 tablespoons total).

Butternut Squash Gnocchi with Shrimp:

Prepare Butternut Squash Gnocchi with Herbed Brown Butter as directed through Step 4. In a large skillet cook 1 pound medium or large peeled and deveined shrimp in 1 tablespoon of the hot butter for 3 to 5 minutes or until shrimp are opaque. Remove shrimp with a slotted spoon and set aside. Add the remaining 7 tablespoons butter and the sage and continue as directed in Step 5. Add the shrimp back to the skillet along with the gnocchi.Nutrition Facts per serving: 394 Calories, 15 g protein, 45 g carbohydrate, 18 g total fat (11 G sat. fat), 116 mg cholesterol, 3 g fiber, 2 g sugar, 216% vitamin A, 35% Vitamin C, 813 mg sodium, 13% Calcium, 16% iron.