Brown Butter Gnocchi with Roasted Butternut Squash and Kale

Bahan-bahan (4 porsi)

• 1 tablespoon olive oil
• 3 cups diced butternut squash
• sea salt and freshly-cracked black pepper
• 1 batch ricotta gnocchi (or a 1-pound package of store-bought gnocchi, cooked according to package instructions)
• 1/2 cup unsalted butter, cut into 8 pieces
• 20 large fresh sage leaves
• 4 cloves garlic, minced or very thinly sliced
• 2 handfuls chopped fresh kale leaves, tough stems removed
• 1 cup walnut halves
• lots of freshly-grated Parmesan cheese, for garnish