Brown Butter Gnocchi with Asiago

Brown Butter Gnocchi with Asiago


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 Keystone Farms Cheese Asiago w/ Rosemary, finely shredded (about 1 1/3 cups)
Salt and pepper to taste
Additional shaved Keystone Farms Cheese Asiago w/ Rosemary
Minced fresh sage


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.
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.
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.
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.

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