Squash Gnocchi with Brown Butter & Sage - Andrew Zimmern

Ingredients

• 1 head of garlic, top third cut off
• Extra-virgin olive oil, for rubbing
• 1 pound baking potatoes
• One 2-pound butternut squash—peeled, seeded and cut into 2-inch pieces
• 2 large egg yolks, at room temperature
• 1/4 cup fresh ricotta cheese
• 2 tablespoons minced flat-leaf parsley
• Kosher salt
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1 stick unsalted butter
• 10 sage leaves, thinly sliced
• 1 tablespoon fresh thyme, finely chopped
• Parmigiano-Reggiano shavings, for serving