Potato gnocchi combined with roasted squash, crisp sage, and brown butter for a warm, autumn dish.
# What You’ll Need:
→ Roasted Butternut Squash
01 - 1 small butternut squash (approximately 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
→ Gnocchi & Sauce
05 - 18 oz potato gnocchi, store-bought or homemade
06 - 6 tbsp unsalted butter (85 g)
07 - 20 fresh sage leaves
08 - 2 garlic cloves, minced
09 - 1/4 tsp crushed red pepper flakes (optional)
10 - 1/3 cup freshly grated Parmesan cheese, plus additional for serving
11 - Salt and freshly ground black pepper, to taste
→ To Finish
12 - Zest of 1 lemon
13 - 1 tbsp fresh parsley, chopped (optional)
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Toss the butternut squash cubes with olive oil, sea salt, and black 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 boil. Cook the gnocchi according to package instructions or until they float to the surface, about 2 to 3 minutes. Drain thoroughly.
03 - In a large skillet over medium heat, melt unsalted butter. Add fresh sage leaves and cook for 2 to 3 minutes until the butter foams, turns golden brown, and the sage crisps. Stir in minced garlic and crushed red pepper flakes (if using) and cook for 30 seconds. Remove skillet from heat.
04 - Return the skillet to medium-low heat. Add drained gnocchi and roasted butternut squash; gently toss to coat in the brown butter sauce. Season with salt and black pepper to taste.
05 - Stir in freshly grated Parmesan cheese and lemon zest. Cook for 1 minute until heated through.
06 - Serve immediately, garnished with additional Parmesan cheese and chopped fresh parsley if desired.
