Maurizio Mazzon's Gnocchi Di Zucca (Squash Gnocchi With Brown Butter & Sage)

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1 pound kabocha squash, cavity seeds and strings removed, cut into 4 wedges

1 large Yukon Gold potato, about 3/4 pound

1 large egg, lightly beaten

Several scrapings of freshly grated nutmeg

3/4 teaspoon sea salt

Approximately 1 cup unbleached all-purpose flour, or as needed


12 large unblemished sage leaves + 1/3 cup coarsely chopped sage

1/3 cup white wine

2 tablespoons olive oil

Unbleached all-purpose flour for coating

Salt to taste

8 tablespoons unsalted butter

Freshly grated Parmesan cheese, as desired

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