Butternut Squash Gnocchi with Sage Brown Butter

INGREDIENTS

• 1 1-pound butternut squash
• Additional grated Parmesan cheese
• 1/2 cup (1 stick) butter
• 1 12-to 14-ounce russet potato, peeled, quartered
• 1 1/2 teaspoons freshly grated nutmeg
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 3/4 cups (or more) all purpose flour
• 1 large egg, beaten to blend
• 2 tablespoons chopped fresh sage
• 3/4 cup finely grated Parmesan cheese, divided