Crispy Gnocchi with Brown Butter, Sage and Squash

• 1 small butternut squash (about 2 lb), peeled and cut into 3/4-inch cubes
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/4 tsp red pepper flakes
• 2 (16 oz) packages shelf-stable potato gnocchi
• 5 tbsp butter
• 16 fresh sage leaves
• 2 cloves garlic, thinly sliced
• 1 tbsp lemon juice
• 1/2 cup finely grated Parmesan
• 1/4 cup toasted hazelnuts or walnuts, chopped (optional)

1. 1Heat the oven to 425°F (220°C). Toss the squash with 1 tbsp oil, 1/2 tsp salt and the pepper flakes. Roast until tender and caramelized, 25–30 minutes.
2. 2Meanwhile, heat the remaining oil in a large nonstick skillet over medium-high. Add the gnocchi straight from the package in a single layer (in 2 batches if needed). Cook without stirring until golden underneath, 4–5 minutes, then toss and cook until crisp all over, 3 minutes more. Transfer to a bowl.
3. 3Lower the heat to medium and add the butter. Cook, swirling, until it foams and smells nutty with brown flecks, 3–4 minutes. Add the sage and garlic and fry until the sage crisps, 1 minute.
4. 4Return the gnocchi and squash to the pan with the remaining salt and lemon juice and toss to coat.
5. 5Serve topped with Parmesan and nuts.

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