Gnocchi and Butternut Squash

• 1 lb. potato gnocchi

• 1 tablespoon extra-virgin olive oil

• 2 cups (½-inch) diced butternut squash

• ½ teaspoon kosher salt

• 2 tablespoons unsalted butter

• 3 garlic cloves peeled and sliced thin

• 15 sage leaves

• 1 medium shallot minced (about 3 tablespoons)

• ¼ teaspoon black pepper

• ¼ cup shredded parmesan cheese

1. Cook the gnocchi according to the package directions.

2. Reserve ½ cup gnocchi cooking water, and drain. Set aside.

3. Meanwhile, heat the oil in a 12-inch nonstick skillet over medium heat until hot.

4. Add the squash and salt and cook, stirring occasionally, until tender and browned, about 10 minutes.

5. Increase the heat to medium-high, and add the butter, garlic, and sage and cook until the foaming subsides, 1 to 2 minutes.

6. Add the gnocchi, reserved cooking water, shallot, and pepper, and stir until thoroughly combined.

7. Transfer to large serving bowl. Sprinkle with the parmesan, and serve.

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