Save Tender potato gnocchi tossed with roasted butternut squash and crisp sage in a nutty brown butter sauce: a cozy, autumn-inspired dish featuring rich flavors and vibrant color.
When I first tasted this combination, it instantly reminded me of fall dinners at my grandmother's house. The buttery gnocchi and roasted squash fill the kitchen with irresistible warmth.
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
- Freshly ground black pepper: 1/4 tsp
- 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
- Freshly grated Parmesan cheese: 1/3 cup, 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 squash cubes with olive oil, salt, and pepper: spread evenly on the sheet and roast for 20 25 minutes, stirring halfway, until golden and tender.
- Prepare the gnocchi:
- Bring a large pot of salted water to a boil while the squash roasts.
- Make brown butter sage sauce:
- In a large skillet over medium heat, melt butter. Add sage leaves and cook 2 3 minutes until foam forms, butter turns golden brown, and sage crisps. Stir in minced garlic and red pepper flakes (if using); cook for 30 seconds, then remove skillet from heat.
- Cook the gnocchi:
- Boil gnocchi according to package or until floating, about 2 3 minutes. Drain well.
- Combine and finish:
- Return skillet with brown butter to medium low heat. Add drained gnocchi and roasted squash: toss gently. Season with salt and pepper, stir in Parmesan and lemon zest. Heat through for 1 minute.
- Serve:
- Serve immediately, topped with extra Parmesan and parsley if desired.
Save My whole family gathers around when I make this recipe, especially when the holidays approach: the aroma brings everyone to the kitchen before it's even on the table.
Required Tools
Baking sheet, parchment paper, chef's knife, large pot, large skillet, slotted spoon, wooden spoon or spatula are recommended for easy preparation.
Notes
Homemade gnocchi elevate this dish, but quality store bought gnocchi work well for convenience: for extra texture, add toasted pine nuts or walnuts before serving; pairs beautifully with a crisp white wine such as Pinot Grigio.
Nutritional Information (per serving)
Calories: 420, Total Fat: 19 g, Carbohydrates: 55 g, Protein: 10 g.
Save Enjoy this rustic gnocchi as a centerpiece for any cozy gathering: savor each bite with friends and family.
Recipe FAQs
- → How do you roast butternut squash for the dish?
Cut the butternut squash into half-inch cubes, toss with olive oil, salt, and pepper, then roast at 425°F for 20-25 minutes until tender and golden.
- → What is the best way to crisp the sage leaves?
Cook fresh sage in melted butter over medium heat for 2-3 minutes until the butter foams and turns golden, which crisps the sage perfectly.
- → How should gnocchi be cooked for this preparation?
Cook gnocchi in boiling salted water until they float to the surface, usually 2-3 minutes, then drain well before combining with the sauce.
- → Can this dish be made using store-bought gnocchi?
Yes, quality store-bought gnocchi work well and make preparation quicker without sacrificing texture or flavor.
- → What additional ingredients can enhance texture or flavor?
Adding toasted pine nuts or walnuts before serving offers extra crunch and complements the nutty brown butter and sage flavors.