Best Butternut Squash Gnocchi with Sage Butter Recipe

Ingredients

• 1 2-pound butternut squash
• Olive oil for brushing
• Two 12-ounce russet potatoes, peeled and quartered
• 3/4 cup finely grated Parmesan cheese, divided
• 1 large egg, beaten
• Pinch of freshly grated nutmeg
• 1 teaspoon salt
• 1 1/2 cups (or more) all purpose flour
• 1/2 cup (1 stick) butter
• 2 tablespoons chopped fresh sage
• Salt and freshly ground pepper
• Additional grated Parmesan cheese
• Fried sage leaves