Butternut Squash Gnocchi with Brown Butter Sage Sauce

0 Start by adding your butternut squash puree to a bowl with 1 3/4 cups of flour, Italian seasoning, salt and nutmeg. Use a fork to combine until you have a doughy texture. It should hold together well without being wet or sticky. Add additional flour 1 tbsp at a time until the right texture is achieved.
1 Transfer to a lightly floured working surface and gently knead for 10 seconds, adding more flour if needed. Form into a ball.
2 Cut the dough into 8 even sections and roll into 1" thick logs. Use a knife or dough scraper to cut into 1" pieces.
3 Bring a large pot of generously salted water to a boil. Add the gnocchi in batches, cooking for about 3 minutes, until they float to the surface. Remove with a slotted spoon and set aside.
4 In a separate skillet, prepare the breadcrumbs by adding the breadcrumbs, parmesan and garlic over medium heat and toasting until slightly golden. Season to taste. Remove and set aside.
5 Then add the butter and olive oil and warm over medium heat. Add in your sage leaves and cook them until they darken just slightly. Remove and set on a paper towel, reserving the remaining oil and butter, as it's now infused with delicious sage flavor.
6 Add in the shallot and sauté for 2-3 minutes until tender, before adding all of the gnocchi, cooking for a minute or two on each side. Add in a 1/2 cup of pasta water and let thicken. Repeat until desired sauciness is achieved. Add in the spinach and let wilt. Season with salt and pepper to taste.
7 Serve hot with a sprinkle of breadcrumbs and crispy sage leaves!