Brown Butter Potato Gnocchi

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Ingredients

2 pounds medium Idaho potatoes

One 2 1/2-pound butternut squash, halved lengthwise and seeded

1 large egg yolk

Salt

1 cup all-purpose flour

6 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

4 ounces wild mushrooms, such as chanterelles or oyster mushrooms, trimmed and thickly sliced

Freshly ground pepper

1 tablespoon fresh lemon juice

1 tablespoon thinly sliced sage leaves

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