Brown Butter Gnocchi with Asiago

This hearty gnocchi dish uses seasonal squash, browned butter, Italian sausage, fresh herbs, and asiago cheese for a delicious, rich flavor combination.  Serve with a light side salad for a savory, filling dinner.

• 1 pound bulk Italian sausage
• 1 package (16 ounces) potato gnocchi
• 1 large butternut squash, peeled, seeded, and cut into 1/2 inch cubes
• 6 tablespoons butter, cubed
• 1/4 cup chopped fresh sage
• 4 ounces Asiago cheese, finely shredded (1 1/3 cups)
• Salt and pepper to taste
• Additional shaved Asiago cheese
• Minced fresh sage

Instructions

1. Cook sausage in a Dutch oven or deep, large skillet over medium heat until meat is no longer pink; drain.  Remove from pan, wipe pan clean.

2. Cook gnocchi in the same pan according to package directions.  Add the squash to water at the same time as gnocchi.  Boil for 3-4 minutes or until gnocchi floats to the top of the water.  Drain, reserving 1 cup hot gnocchi water.  Set aside; wipe pan dry.

3. Melt butter in same pan over medium-low heat; cook for 3-5 minutes until butter is deep golden brown, stirring occasionally.  Add the gnocchi, squash, and chopped sage.  Cook for 5-7minutes longer until squash is tender, stirring occasionally.

4. Reduce heat to low.  Stir in asiago and 1/2 cup reserved hot water.  Add remaining hot water, 1/4 cup at a time, until sauce is smooth.  Stir in sausage; heat through.  Season with salt and pepper to taste.  Garnish with shaved asiago and minced sage.