Winter Squash Gnocchi With Fried Sage and Walnuts

The Spruce Eats
Serves: 4 Save

Ingredients (12)

  • 20 ounces/600 grams kabocha squash (about 1 medium squash)
  • 4 teaspoons kosher salt
  • 1 egg yolk
  • 1 tablespoon butter, melted
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2 cups/200 grams all-purpose flour, sifted
  • 1/2 cup unsalted butter
  • 3/4 cup loosely packed fresh sage leaves
  • 1 cup walnuts (halves and pieces), toasted
  • 2 ounces Parmigiano-Reggiano, shaved
  • Freshly ground black pepper

Directions

Learn how to make this recipe at The Spruce Eats

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