Description
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 4g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 115mg
