Squash and ricotta gnocchi with sage and walnut butter

Peel the squash, remove the seeds, and cut into cubes. Slowly sauté the squash cubes in butter for approx. 20 minutes until very soft.
Strain the soft pumpkin through a fine sieve or blend to a smooth puree. Line a baking tray with baking paper, spread the puree in a thin layer and leave to cool to allow as much moisture as possible to vaporise.
Mix the squash puree well in a bowl with the ricotta, grated Parmesan, egg, and a pinch of salt and pepper. Then add the flour and use a wooden spoon to combine it into a stiff dough. Quickly continue to work the dough and cut it into four pieces on a floured surface. Roll each piece into a 1.5cm-wide cylinder. Cut the dough cylinders into approx. 2cm-long pieces using a floured knife.
Bring salted water to the boil in a large pan. Cook the first half of the gnocchi for one to two minutes until they rise to the surface. Then, lift them out with a slotted spoon and let them drain. Cook the remaining gnocchi in the same way.
For the sage and walnut butter, heat a spoonful of butter and the olive oil in a large pan. Add the gnocchi and leave to brown. Foam the remaining butter in a second pan, add the sage butter and walnuts, and fry for one to two minutes until they are crispy. Stir the sage and walnut butter into the gnocchi and season with pepper and Parmesan.