Tender gnocchi with roasted butternut squash, crisp sage, and nutty brown butter sauce packed with autumn flavors.
# What You'll Need:
→ Roasted Butternut Squash
01 - 1 small butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Gnocchi and Sauce
05 - 18 ounces potato gnocchi, store-bought or homemade
06 - 6 tablespoons unsalted butter
07 - 20 fresh sage leaves
08 - 2 garlic cloves, minced
09 - 1/4 teaspoon crushed red pepper flakes (optional)
10 - 1/3 cup freshly grated Parmesan cheese, plus extra for serving
11 - Salt and pepper, to taste
→ To Finish
12 - Zest of 1 lemon
13 - 1 tablespoon fresh parsley, chopped (optional)
# Directions:
01 - Preheat the oven to 425°F. Toss the cubed squash with olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 20 to 25 minutes, stirring halfway, until golden and tender.
02 - Bring a large pot of salted water to a rolling boil in preparation for cooking the gnocchi.
03 - Melt butter in a large skillet over medium heat. Add sage leaves and cook for 2 to 3 minutes until the butter foams and turns golden brown and the sage crisps. Stir in minced garlic and red pepper flakes if using; cook for an additional 30 seconds, then remove from heat.
04 - Add the gnocchi to boiling water and cook until they float to the surface, approximately 2 to 3 minutes. Drain thoroughly.
05 - Return the skillet with brown butter to medium-low heat. Add the drained gnocchi and roasted squash; toss gently to coat. Season with salt and pepper. Stir in Parmesan cheese and lemon zest. Cook for 1 minute until warmed through.
06 - Plate immediately and garnish with additional Parmesan cheese and chopped parsley if desired.
