Save It Tender potato gnocchi tossed with roasted butternut squash and crisp sage in a nutty brown butter sauce is a cozy autumn-inspired dish with rich flavors and vibrant color.
I first made this gnocchi on a crisp October night and was amazed how the brown butter and fragrant sage elevated every bite. Ever since, this recipe has been my go-to for impressing friends and family with minimal fuss and maximum flavor.
Ingredients
- Butternut squash: 1 small (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
- Olive oil: 2 tbsp
- Sea salt: 1/2 tsp
- Black pepper: 1/4 tsp, freshly ground
- Potato gnocchi: 18 oz (500 g), store-bought or homemade
- Unsalted butter: 6 tbsp (85 g)
- Fresh sage leaves: 20
- Garlic cloves: 2, minced
- Crushed red pepper flakes: 1/4 tsp (optional)
- Parmesan cheese: 1/3 cup, freshly grated, plus extra for serving
- Salt and pepper: To taste
- Lemon zest: Zest of 1 lemon
- Fresh parsley: 1 tbsp, chopped (optional)
Instructions
- Roast the Squash:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the squash cubes with olive oil, salt, and pepper. Spread on the baking sheet and roast for 20 to 25 minutes, stirring halfway, until golden and tender.
- Prep the Gnocchi:
- While squash roasts, bring a large pot of salted water to a boil.
- Make Brown Butter & Sage:
- In a large skillet over medium heat, melt the butter. Add sage leaves and cook 2 to 3 minutes until butter foams and turns golden brown, and sage becomes crisp. Add garlic and pepper flakes (if using). Cook 30 seconds and remove skillet from heat.
- Cook Gnocchi:
- Boil gnocchi according to package directions or until they float, about 2 to 3 minutes. Drain well.
- Combine & Season:
- Return skillet with brown butter to medium-low. Add drained gnocchi and roasted squash. Toss gently to coat and season with salt and pepper.
- Finish & Serve:
- Stir in Parmesan and lemon zest. Cook 1 minute until heated through. Serve immediately topped with extra Parmesan and parsley if desired.
Save It Last Thanksgiving, my family requested this gnocchi instead of traditional pasta. Even picky eaters raved about the buttery sage aroma and sweet roasted squash—it was the first dish to disappear!
Required Tools
Baking sheet, parchment paper, chefs knife, large pot, large skillet, slotted spoon, wooden spoon or spatula
Allergen Information
Contains dairy and gluten. Choose gluten-free gnocchi and dairy-free alternatives for special diets. Always check product labels for allergens.
Nutritional Information (per serving)
Calories: 420, Total Fat: 19 g, Carbohydrates: 55 g, Protein: 10 g
Save It Serve this rustic gnocchi piping hot, topped with fresh herbs and an extra sprinkle of Parmesan. Enjoy every bite of this comforting, autumn-inspired pasta feast.
Recipe FAQs
- → How do you achieve crispy sage leaves?
Cook fresh sage leaves in hot butter over medium heat until the butter foams and turns golden. This process crisps the leaves and infuses the butter with herb flavor.
- → Can I use store-bought gnocchi for this dish?
Yes, quality store-bought gnocchi works well and saves preparation time. They should be cooked until they float, indicating doneness.
- → What is the best way to roast butternut squash?
Cut squash into 1/2-inch cubes, toss with olive oil, salt, and pepper, then roast at 425°F for 20–25 minutes until golden and tender.
- → Are there recommended additions for extra texture?
Toasted pine nuts or walnuts add delightful crunch when sprinkled atop before serving.
- → How can this dish be adapted for dietary restrictions?
Use gluten-free gnocchi and dairy-free butter or cheese substitutes as needed to accommodate allergies.