Save It Tender potato gnocchi tossed with roasted butternut squash and crisp sage in a nutty brown butter sauce is a cozy autumn dish with rich flavors and vibrant color. This recipe brings together Italian comfort with seasonal produce for satisfying vegetarian dining.
I first made this on a chilly October evening, and the aromas in the kitchen instantly reminded me of fall gatherings in Italy. The combination of golden squash and crispy sage in brown butter never fails to impress guests and family.
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 (optional): 1/4 tsp
- Freshly grated Parmesan cheese: 1/3 cup, plus extra for serving
- Salt and pepper: to taste
- Lemon zest: Zest of 1 lemon
- Fresh parsley, chopped (optional): 1 tbsp
Instructions
- Roast the squash:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss butternut squash cubes with olive oil, salt, and pepper. Spread evenly and roast for 20–25 minutes, stirring halfway, until golden and tender.
- Prepare the gnocchi:
- Bring a large pot of salted water to a boil.
- Make brown butter & sage:
- In a large skillet over medium heat, melt the butter. Add sage leaves and cook for 2–3 minutes until butter foams and turns golden brown, and sage becomes crisp. Add garlic and red pepper flakes (if using); cook for 30 seconds and remove from heat.
- Cook the gnocchi:
- Cook gnocchi according to package instructions or until they float, about 2–3 minutes. Drain well.
- Combine everything:
- Return the skillet to medium-low heat. Add drained gnocchi and roasted squash. Toss gently to coat and season with salt and pepper.
- Finish:
- Stir in Parmesan cheese and lemon zest, then cook 1 minute until heated through. Serve immediately topped with extra Parmesan and parsley.
Save It The first time my family tried this together, the empty bowls and laughter around the table made it clear this was a new fall favorite.
Serving Ideas
Complete the meal with a crisp arugula salad dressed simply with lemon, olive oil, and shaved parmesan.
Make Ahead & Storage
Roast the squash and prep the brown butter up to a day ahead. Reheat gently and toss with freshly-cooked gnocchi for speedy weeknight dinners.
Variations & Additions
For extra texture, add toasted pine nuts or walnuts at the end. Substitute sweet potato for squash or try ricotta gnocchi for a different flavor.
Save It Enjoy every tender bite—autumn comfort at its best, simple yet elevated!
Common Questions About Recipes
- → How do I achieve crispy sage leaves?
Cook fresh sage leaves in melted butter over medium heat until the butter foams and turns golden brown, and the leaves crisp up. This takes about 2–3 minutes.
- → Can I use store-bought gnocchi?
Yes, store-bought gnocchi works well and cooks quickly until they float to the surface, indicating they are done.
- → What is the best way to roast butternut squash?
Toss peeled and cubed squash with olive oil, salt, and pepper, then roast at 425°F for 20–25 minutes, stirring halfway, until golden and tender.
- → How do I prevent the sauce from becoming greasy?
Brown the butter carefully until nutty and golden without burning, and toss gnocchi and squash gently to coat evenly without excess butter pooling.
- → Can I add nuts for extra texture?
Yes, toasted pine nuts or walnuts can be sprinkled on top before serving to add crunch and depth.