Butternut Squash Gnudiwith Brown Butter and Sage

Preheat the oven and roast the halved butternut squash with olive oil and a pinch of salt until tender, then let cool and scoop out the flesh.

In a bowl combine the roasted squash flesh, ricotta, egg, grated Parmigiano-Reggiano, flour, fine sea salt, and nutmeg; mix until a soft dough forms.

Bring a large pot of salted water to a gentle boil.

Shape the gnudi by scooping small portions of dough and dropping them into the boiling water; cook until they float to the surface, about 2–3 minutes, then remove with a slotted spoon and set aside, reserving a cup of the cooking water.

In a skillet melt 4 tablespoons of butter over medium heat; continue cooking until the butter turns golden brown and smells nutty.

Add the sage leaves to the brown butter and cook briefly until crisp.

Stir in the reserved gnudi cooking water and the optional heavy cream, allowing the sauce to emulsify.

Toss the cooked gnudi in the brown butter sage sauce, adding the remaining 2 tablespoons of butter if needed for richness.

Season with freshly ground black pepper and serve topped with shaved Parmigiano-Reggiano.