Butternut Squash Gnocchi With Sage Brown Butter feels like a warm hug on a crisp autumn evening. I love how the tender, pillowy gnocchi melts in my mouth, coated with rich, nutty sage brown butter that fills my kitchen with an irresistible aroma. This dish always reminds me of comforting family dinners, laughter, and the joy of cooking something from the heart. Perfect for a cozy meal or an elegant dinner party, this recipe brings a touch of autumn warmth to every plate.
Why You’ll Love This Recipe
I love this Butternut Squash Gnocchi With Sage Brown Butter because it’s simple, comforting, and deliciously rich.
It’s easy to prepare, perfect for a relaxed weeknight meal.
The sweet butternut squash and nutty brown butter balance each other beautifully.
Its golden color and crispy sage make it a stunning dish for any occasion.
It’s versatile enough to serve as a main course or a side for special dinners.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups butternut squash, peeled and cubed
1 to 1½ cups all-purpose flour (adjust as needed for dough consistency)
1 large egg
½ teaspoon salt
½ cup unsalted butter
8 to 10 fresh sage leaves
½ cup freshly grated Parmesan cheese
1 tablespoon olive oil (for roasting)
Freshly ground black pepper, to taste
Directions
Step 1: Roast the Squash
I start by preheating the oven to 400°F (200°C). Then I toss the cubed butternut squash with olive oil, salt, and pepper, spreading it on a baking sheet. I roast it for about 25 minutes until tender and lightly caramelized.
Step 2: Prepare the Dough
Once the squash cools slightly, I mash it until smooth. I stir in the egg, then gradually add flour until I get a soft, pliable dough that isn’t sticky. The dough should feel light and easy to shape.
Step 3: Shape the Gnocchi
On a floured surface, I roll portions of dough into ropes about ½ inch thick and cut them into 1-inch pieces. I like pressing them gently with a fork to form ridges that catch the sauce perfectly.
Step 4: Cook the Gnocchi
I bring a large pot of salted water to a boil and carefully drop in the gnocchi. Once they float to the surface, usually after about 2 minutes, they’re ready. I scoop them out with a slotted spoon and set them aside.
Step 5: Make the Sage Brown Butter
In a large skillet, I melt the butter over medium heat. When it begins to turn golden brown and smell nutty, I add the sage leaves. They sizzle and crisp up beautifully in about a minute.
Step 6: Combine and Serve
I gently toss the cooked gnocchi into the sage brown butter until fully coated. Then I sprinkle Parmesan cheese on top and serve it hot, enjoying every creamy, nutty bite of this comforting dish.
Servings and timing
This recipe makes about 4 servings. It takes roughly 20 minutes of prep time and 30 minutes of cooking time—ready in under an hour for a cozy, satisfying meal.
Variations
I enjoy experimenting with this recipe by adding different touches:
Swap the sage for thyme or rosemary for a subtle flavor change.
Drizzle with a bit of balsamic glaze for a sweet, tangy finish.
Replace the butternut squash with roasted pumpkin or sweet potato for seasonal variety.
Add a pinch of nutmeg to the dough for a warm, aromatic note.
Storage/Reheating
I store any leftover gnocchi in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I toss them in a skillet with a little olive oil or butter over medium heat until warmed through and slightly crispy. They keep their texture beautifully and taste just as good the next day.
FAQs
What is Butternut Squash Gnocchi With Sage Brown Butter?
It’s a homemade gnocchi dish made with roasted butternut squash and served in a rich brown butter sauce flavored with crispy sage and Parmesan.
How do I make Butternut Squash Gnocchi from scratch?
I roast the squash, mash it, mix it with egg and flour to form dough, shape the gnocchi, then boil and toss them in sage brown butter.
Can I freeze Butternut Squash Gnocchi?
Yes, I freeze the uncooked gnocchi on a baking sheet until solid, then transfer them to a freezer-safe bag. They can be cooked straight from frozen by dropping them into boiling water.
What pairs well with Butternut Squash Gnocchi With Sage Brown Butter?
I like serving it with a crisp green salad, roasted vegetables, or a light white wine like Pinot Grigio or Chardonnay.
How can I keep the gnocchi from being too dense?
I roast the squash well so it’s not watery and use as little flour as possible—just enough to hold the dough together for a tender, fluffy texture.
Conclusion
Butternut Squash Gnocchi With Sage Brown Butter is one of my favorite comfort dishes to make when the weather cools down. I love how the sweet, earthy squash pairs perfectly with the nutty butter and crispy sage, creating a meal that’s both elegant and heartwarming. Whether I’m sharing it with family or savoring it quietly at home, this dish always feels like the essence of autumn on a plate.
Tender, pillowy butternut squash gnocchi tossed in rich sage-infused brown butter and topped with Parmesan — a cozy and elegant dish perfect for fall evenings or special dinners.
Ingredients
2 cups butternut squash, peeled and cubed
1 to 1½ cups all-purpose flour (as needed)
1 large egg
½ teaspoon salt
½ cup unsalted butter
8 to 10 fresh sage leaves
½ cup freshly grated Parmesan cheese
1 tablespoon olive oil (for roasting)
Freshly ground black pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast on a baking sheet for about 25 minutes until tender and caramelized. Let cool slightly.
Mash the roasted squash until smooth. Mix in egg, then gradually add flour until a soft, non-sticky dough forms.
On a floured surface, roll dough into ½-inch ropes and cut into 1-inch pieces. Optionally, press gently with a fork to form ridges.
Bring salted water to a boil. Boil gnocchi in batches; when they float (after about 2 minutes), remove with a slotted spoon and set aside.
In a skillet, melt butter over medium heat until it turns golden brown and smells nutty. Add sage leaves and fry until crispy (about 1 minute).
Add gnocchi to the skillet and toss to coat in the brown butter. Sprinkle with Parmesan and serve warm.
Notes
Use minimal flour for a tender texture — just enough to form a workable dough.
Swap sage for thyme or rosemary for a flavor variation.
Try balsamic drizzle for a sweet, tangy touch.
Substitute pumpkin or sweet potato for squash.
Freeze uncooked gnocchi for later cooking — boil from frozen.
