Save to Pinterest Tender potato gnocchi tossed with roasted butternut squash and crisp sage in a nutty brown butter sauce—a cozy, autumn-inspired dish with rich flavors and vibrant color.
I first made this recipe after discovering an abundance of butternut squash at the local farmers market. Combining it with pillowy gnocchi and fragrant sage brown butter instantly became a favorite on chilly evenings.
Ingredients
- Butternut squash (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)
- Sage leaves: 20 fresh
- Garlic cloves: 2, minced
- Crushed red pepper flakes (optional): 1/4 tsp
- Parmesan cheese: 1/3 cup freshly grated, plus extra for serving
- Salt and pepper: To taste
- Lemon zest: Zest of 1 lemon
- Fresh parsley (optional): 1 tbsp, chopped
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 on baking sheet and roast for 20–25 minutes, stirring halfway, until golden and tender.
- Prepare gnocchi:
- While the squash roasts, bring a large pot of salted water to a boil.
- Make sage brown butter:
- In a large skillet over medium heat, melt the butter. Add sage leaves and cook 2–3 minutes until the butter foams and turns golden brown and sage becomes crisp. Add minced garlic and red pepper flakes (if using) and cook 30 seconds. Remove from heat.
- Cook gnocchi:
- Cook the gnocchi in boiling water according to package directions or until they float to the surface, about 2–3 minutes. Drain well.
- Combine and finish:
- Return skillet with brown butter to medium-low heat. Add gnocchi and roasted squash; toss gently to coat. Season with salt and pepper. Stir in Parmesan cheese and lemon zest. Cook 1 minute until heated through.
- Serve:
- Serve immediately, topped with extra Parmesan and parsley if desired.
Save to Pinterest This gnocchi dish became an instant hit with my family. Even my little one, who usually avoids squash, asked for seconds!
Required Tools
Baking sheet, parchment paper, chefs knife, large pot, large skillet, slotted spoon, wooden spoon or spatula
Allergen Information
Contains dairy (butter, Parmesan cheese), eggs (if using fresh gnocchi), and gluten (if using regular gnocchi). Use gluten-free gnocchi and dairy-free butter or cheese alternatives as needed. Always check product labels for allergens.
Nutritional Information
Calories: 420, Total Fat: 19 g, Carbohydrates: 55 g, Protein: 10 g per serving
Save to Pinterest Enjoy this comforting gnocchi hot from the skillet with a glass of crisp white wine. Leftovers reheat well for a quick lunch the next day.
Common Recipe Questions
- → How do I ensure the gnocchi cooks perfectly?
Cook gnocchi in boiling salted water until they float to the surface, usually 2–3 minutes, then drain gently.
- → Can I use pre-made gnocchi for this dish?
Yes, quality store-bought gnocchi works well and saves time without sacrificing flavor.
- → What is the best way to roast butternut squash evenly?
Cut the squash into uniform 1/2-inch cubes, toss with olive oil, salt, and pepper, and roast on a parchment-lined sheet for 20–25 minutes, stirring halfway.
- → How do I make the brown butter and sage sauce crisp?
Melt butter over medium heat, add sage leaves, and cook until butter foams and turns golden brown while the sage becomes crisp, about 2–3 minutes.
- → Can I add extra ingredients for texture?
Toasted pine nuts or walnuts can be added before serving for additional crunch and flavor complexity.