Squash Gnocchi With Sage Butter

• 1 lb winter squash, peeled, chopped
• 1 tbsp olive oil
• 1 None egg
• 1/4 tsp ground nutmeg
• 1/2 cup all-purpose flour, sifted, plus extra to dust
• 1/2 cup butter, chopped
• 12 None fresh sage leaves
• 1 tbsp currants

1. Preheat oven to 350u0b0F. Line a baking tray with parchment paper.
2. Arrange squash on prepared tray. Drizzle with oil. Season. Roast for 25-30 mins, until tender. Pass through a potato ricer or food mill. Let cool slightly. Add egg and nutmeg. Season. Add flour and stir until combined.
3. Meanwhile, bring a saucepan of salted water to a boil. Using floured teaspoons, scoop heaped spoonfuls of mixture and push off spoon into simmering water. Working in batches, cook for 1-2 mins, until gnocchi float to surface. Cook for another 30 seconds. Remove with a slotted spoon.
4. To make the sage butter sauce, melt butter in large frying pan over medium heat until foaming. Add sage and currants. Cook for 1 min, until sage is crisp and butter is light golden brown.
5. Add gnocchi to pan with butter and toss lightly to coat. Serve hot.

winter, olive oil, egg, ground nutmeg, allpurpose flour, butter, sage, currants

Taken from recipes-plus.com/api/v2.0/recipes/25468 (may not work)