Save to Pinterest Tender potato gnocchi tossed with roasted butternut squash and crisp sage in a nutty brown butter sauce is the perfect cozy dish for autumn, bursting with rich flavors and vibrant color.
I first made this gnocchi on a chilly October evening, inspired by the abundance of butternut squash at the farmer's market. The brown butter and crispy sage sent the aroma through the whole house, making it a family favorite from the very first bite.
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 Butternut Squash:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss squash cubes with olive oil, salt, and pepper, then spread evenly and roast for 20 to 25 minutes, stirring halfway through, until golden and tender.
- Prepare Gnocchi:
- Bring a large pot of salted water to a boil. Cook gnocchi according to package directions or until they float to the surface, about 2 to 3 minutes. Drain well.
- Make Brown Butter Sauce:
- In a large skillet over medium heat, melt butter. Add sage leaves and cook for 2 to 3 minutes until the butter foams and turns golden brown, with crisp sage. Add garlic and red pepper flakes (if using) for 30 seconds. Remove from heat.
- Combine & Toss:
- Return skillet to medium-low heat. Add gnocchi and roasted squash. Toss gently to coat and season with salt and pepper.
- Finish:
- Stir in Parmesan cheese and lemon zest. Cook for 1 minute until heated through. Serve immediately, topped with extra Parmesan and parsley if desired.
Save to Pinterest My kids love helping to toss the roasted squash and sprinkle extra Parmesan before serving. It always brings smiles around our dinner table!
Required Tools
Baking sheet, parchment paper, chef's knife, large pot, large skillet, slotted spoon, and a wooden spoon or spatula make preparation a breeze.
Allergen Information
Contains dairy and gluten. Use gluten-free gnocchi and dairy-free butter or cheese alternatives as needed, and always check product labels.
Nutritional Information
Each serving is approximately 420 calories with 19 g total fat, 55 g carbohydrates, and 10 g protein.
Save to Pinterest Serve this dish hot with a crisp white wine and savor the warm flavors of autumn—perfect for a weeknight treat or a special gathering.
Common Recipe Questions
- → How do you achieve the browned butter flavor?
Melt unsalted butter over medium heat and cook until it foams and turns golden brown, releasing a nutty aroma. Remove from heat promptly to avoid burning.
- → Can I use store-bought gnocchi?
Yes, both store-bought and homemade gnocchi work well. Adjust cooking time according to package directions to ensure they float before draining.
- → What is the best way to roast butternut squash?
Toss peeled, seeded squash cubes with olive oil, salt, and pepper, then spread evenly on a baking sheet and roast at 425°F until golden and tender, about 20-25 minutes.
- → How is sage prepared for this dish?
Fresh sage leaves are cooked in browned butter until crisp, which infuses the sauce with herbal, aromatic notes.
- → What can I add for extra texture?
Toasted pine nuts or walnuts complement the dish well by adding crunch and depth.
- → Are there allergen considerations?
This dish contains dairy and gluten if using regular gnocchi. Use gluten-free gnocchi and dairy-free alternatives if needed, and always check product labels for allergens.