1 pound bulk 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 Keystone Farms Cheese Asiago
Salt and pepper to taste
Minced fresh sage
1 Cook sausage in a Dutch oven or large, deep skillet over medium heat until meat is no longer pink; drain. Transfer sausage to a bowl. Wipe out the pan.
2 Cook gnocchi in the same pan according to package directions, adding squash to water at the same time as gnocchi. Boil for 3-4 minutes or until gnocchi floats to the top of water. Drain, reserving 1 cup hot gnocchi water. Set aside. Wipe pan dry.
3 Melt butter in the same pan over medium-low heat; cook for 3-5 minutes or until butter is deep golden brown, stirring occasionally. Add the gnocchi, squash and sage; cook for 5-7 minutes longer or 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 sage.
Asiago cheese is aged to develop sharp, buttery and nutty flavors that resemble a cross between aged cheddar and parmesan. For easier handling, bring asiago to room temperature before shredding.