Gnudi with Butternut Squash and Hazelnuts

Ingredients

• Gnudi

  • 1 container (300 g) ricotta cheese
  • 1 egg yolk
  • 2 cups (300 g) unbleached all-purpose flour
  • 1 ½ cups (105 g) fresh Parmesan cheese, finely grated, plus more for serving
  • Nutmeg, grated, to taste

• Toppings

  • 2 cups (280 g) butternut squash, peeled, seeded and diced
  • ⅓ cup (75 g) butter
  • 12 sage leaves
  • 3 tbsp roasted hazelnuts, crushed