Butternut Squash and Mascarpone Gnocchi

INGREDIENTS

• 1 pound butternut squash
• 1 cup mascarpone cheese
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 2 large eggs
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 cup all-purpose flour, divided
• 1/2 cup unsalted butter
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 1/4 cup thinly sliced fresh sage leaves
• 1 tablespoon finely grated Parmigiano-Reggiano cheese