Buttercup Squash Gnocchi

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
146
FAT
27%
CHOL
15%
SOD
16%

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Ingredients for 16 servings

1 large buttercup squash (2 to 3 pounds)

Salt

1 egg

1 1/2 cups flour, plus more for dusting work surface

1/4 cup freshly grated Parmigiano-Reggiano cheese

1 teaspoon salt

4 baby pumpkins

Freshly ground black pepper

1/4 cup pine nuts

8 tablespoons butter, divided

1 small butternut or buttercup squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1/4-inch dice (about 3 cups dice)

1/2 pound black trumpet mushrooms or wild mushrooms such as cremini or shiitake, cleaned and cut into 1/8-inch slices

4 sage leaves, cut into thin strips

1 tablespoon chopped flat-leaf parsley

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