Tender gnocchi tossed with roasted butternut squash, sage, and brown butter for cozy autumn flavors.
# The Ingredients You'll Need:
→ Roasted Butternut Squash
01 - 1 small butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Gnocchi & Sauce
05 - 18 ounces potato gnocchi (store-bought or homemade)
06 - 6 tablespoons unsalted butter
07 - 20 fresh sage leaves
08 - 2 garlic cloves, minced
09 - 1/4 teaspoon crushed red pepper flakes (optional)
10 - 1/3 cup freshly grated Parmesan cheese, plus extra for serving
11 - Salt and pepper, to taste
→ Finishing Touches
12 - Zest of 1 lemon
13 - 1 tablespoon fresh parsley, chopped (optional)
# Step-by-Step Instructions:
01 - Preheat oven to 425°F. Toss butternut squash cubes with olive oil, sea salt, and black pepper. Spread evenly on a parchment-lined baking sheet. Roast for 20–25 minutes, stirring halfway through, until golden and tender.
02 - While squash roasts, bring a large pot of salted water to a boil.
03 - In a large skillet over medium heat, melt butter. Add sage leaves and cook 2–3 minutes until butter foams and turns golden brown and sage becomes crisp. Stir in minced garlic and crushed red pepper flakes if using; cook for 30 seconds. Remove from heat.
04 - Add gnocchi to boiling water and cook according to package instructions or until they float to the surface, about 2–3 minutes. Drain thoroughly.
05 - Return skillet with brown butter to medium-low heat. Add drained gnocchi and roasted butternut squash, tossing gently to coat. Season with salt and pepper to taste.
06 - Stir in Parmesan cheese and lemon zest. Cook for 1 minute until warmed through.
07 - Plate immediately and garnish with extra Parmesan cheese and chopped parsley if desired.
