Step 1

Preheat oven to 425°F. Cut squash in half lengthwise and remove seeds with a spoon. Place cut side up on baking sheet and brush with olive oil and season with salt and pepper. Roast for 45-50 minutes or until tender. Let cool then scoop out flesh. Mash with potato masher or place in food processor and puree until smooth.

Step 2

Place butternut squash in large bowl. Add in the ricotta, egg, Parmesan cheese, salt and nutmeg and mix until combined. Add in flour 1/2 cup at a time. Mix until just combined and you form a ball. Do not over knead, otherwise it will be tough. The dough should be sticky.

Step 3

Flour a clean surface and place the dough there. Cut into 4 equal pieces. Working with one piece of dough at a time, roll and stretch the dough until it forms a long skinny rope, about 1 inch thick. Cut about 1 inch wide and then transfer to a baking sheet, making sure each gnocchi is covered in flour so they don't stick to each other.

Step 4

Bring a large pot of salted water to a boil. Boil the gnocchi until they float, which should be about 3-4 minutes. Drain and toss with some olive oil so they don't stick.

Step 5

Heat 2 tbsp olive oil in large skillet over medium-high heat. Add the gnocchi and pan-fry on one side until golden brown, about 2 minutes. You will have to do this in batches if you can't have gnocchi in single later. Remove from skillet and set aside.

Step 6

In same skillet, bring heat to medium and add butter. Cook until the butter is browned and fragrant, about 3-5 minutes. Add garlic and sage and cook for 30 seconds. Remove the skillet from heat and stir in the gnocchi, so it's coated. Serve immediately with some Parmesan cheese.