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Butternut Squash Gnocchi with Brown Butter and Crispy Sage Leaves
COFFEE AND CRUMPETS16Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. butternut squash (a small sized one)
- 1 lb. potatoes (I used large russet baking potatoes)
- 3 cups flour (all purpose/plain organic)
- 3 eggs (organic large)
- 1 tsp. salt
- 1/2 tsp. allspice
- 1/2 tsp. nutmeg
- 2 Tbsp. butter (softened)
- 113 grams unsalted butter
- 2 cloves garlic (sliced thin)
- 1 handful sage leaves
- 3 Tbsp. olive oil (to brown the gnocchi)
- 1 cup heavy whipping cream
- 2 large garlic cloves (minced)
- 4 cups broccoli (crowns, blanched in hot water or sautéed.)
- Parmesan (optional)
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