This Brown Butter Butternut Squash Gnocchi with Sage is a delicious twist on a classic, served with kale, mushrooms and caramelized onions.

Step 1 Slice butternut squash in half, then peel off skin. Dice into 1-inch pieces, then cook for 12-15 min with a bit of water in a large pot (just enough to cover squash). Meanwhile, slice onions, mushrooms and chop kale. Mince the garlic and sage. Set veggies aside for later.

Step 2  Drain water from squash, then blend in the Vitamix. Reserve 1 cup puree, and save the rest for later - it freezes well!

Step 3  Mix together squash puree, nutmeg, salt and pepper, parmesan cheese, egg and 1/3 cup of the flour. Keep adding flour in third cup measurements, mixing together with your hands as necessary. It should feel like a soft dough. Meanwhile, heat 1 tbsp olive oil in a large skillet. Add onions, then cook on med-low heat for 10-15 min until caramelized.

Step 4 On a floured surface, break dough into four equal parts. Stretch and roll out each ball into 1-inch thick ropes of dough, breaking in half and continuing to roll and thin out as necessary. Meanwhile, add mushrooms and garlic to the skillet of caramelized onions and cook for 5-7 min until all juices release.

Step 5 Arrange all ropes of dough in a row then slice into 1-inch thick pieces of gnocchi using a pizza cutter. Cook gnocchi in a large pot of boiling salted water for 2-3 min. Gnocchi should be floating when finished cooking. Drain and set aside briefly.

Step 6 Add kale and butter to skillet, cooking for 3-4 min. Stir in cooked gnocchi, then chopped sage. Serve with grated parmesan cheese and enjoy! Gnocchi freezes well on its own up to three months and can be made ahead of time too!

Storing and Reheating If you have leftover gnocchi, it will store in the fridge for 2-3 days. Any longer and it may become mushy. When you're ready to enjoy your leftovers, heat on the stove for a few minutes or microwave on high for 1-2 minutes.

Freezing this Recipe if you're making homemade gnocchi, you might as well make extra and freeze it for later! Uncooked gnocchi freezes well on its own up to three months. Once you have it in the freezer, pop it out whenever you're ready to make a gnocchi recipe. Just follow the cooking instructions listed above.