Brown Butter Gnocchi with Asiago

Yield: 4 servings

Preparation Time: and total Active Time: 35 min

Ingredients

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 Tops asiago cheese, finely shredded (1 1/3 cups)

salt and pepper to taste

additional shaved Tops asigo cheese

minced fresh sage

Directions:

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

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.

Cheesemonger Tip:
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.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.wisconsincheese.com

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