Butternut Squash Gnocchi with Maple Cinnamon Brown Butter Sauce

Butternut Squash Gnocchi with Maple Cinnamon Sage Brown Butter Sauce

I made this with sweet potatoes instead of squash a while back. It was good but I think I did something wrong because the recipe sounded better than it actually tasted. Doesn't the title make your mouth water?

Gnocchi:
1 cup butternut squash allowed to drain for 2+ hours (also pat w/ paper towels)
1/3 cup part skim ricotta
1 cup flour
1/2 tsp cinnamon
3/4 tsp salt
1/4 tsp black pepper
Brown Butter Sauce:
2 tbsp butter
10 fresh sage leaves
1/2 tsp cinnamon
1 tbsp maple syrup
1/4-1/2 tsp salt (your preference)
1/8 tsp/pinch black pepper

Cut butternut squash in half and rub with olive oil. Bake cut side down on a foil covered cookie sheet at 350 for 45 min. Scoop out the flesh and mash the squash. Keep 1 cup for this recipe.

Put squash in colander or strainer for a minimum of 2 hrs (can do this in fridge overnight as well).

Transfer the mashed squash to a large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed.

Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface.
Divide the dough into 3 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces.

Meanwhile, bring a large pot of water to a boil over high heat. Add the gnocchi in 2 batches and cook until gnocchi float to the surface, stirring occasionally. Drain the gnocchi using a slotted spoon.

For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up.

Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Serve immediately.

Nutrition Facts
1 serving (approx. 15 gnocchi): 425 cal, 12.75 fat, 6 fiber, 11.75 protein

This recipe is from tastebook.com