Save to Pinterest Tender potato gnocchi tossed with roasted butternut squash and crisp sage in a nutty brown butter sauce. This is a cozy autumn-inspired dish combining rich flavors and vibrant colors for a satisfying vegetarian main.
I first tried this gnocchi recipe at a fall dinner party, and the whole table was wowed by the warm brown butter and the sweetness of roasted butternut squash. Since then, it's become a go-to for cozy nights in.
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
- Parmesan cheese: 1/3 cup freshly grated, plus extra for serving
- Salt and pepper: to taste
- Zest of lemon: 1
- 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 butternut squash cubes with olive oil, salt, and pepper. Spread evenly on the parchment-lined baking sheet. Roast for 20–25 minutes, stirring halfway, until golden and tender.
- Boil water:
- While squash roasts, bring a large pot of salted water to a boil.
- Make brown butter sage sauce:
- 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 is crisp. Add garlic and red pepper flakes (if using); cook for 30 seconds. Remove skillet from heat.
- Cook gnocchi:
- Cook gnocchi in boiling water according to package directions or until they float, about 2–3 minutes. Drain well.
- Combine and finish:
- Return skillet with brown butter to medium-low heat. Add drained 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.
- To serve:
- Serve immediately, topped with extra Parmesan and parsley if desired.
Save to Pinterest This is one of those dishes everyone in my family requests when the weather cools off, and the aroma of roasting squash fills our kitchen with comfort.
Serving Suggestions
This gnocchi pairs beautifully with a crisp white wine such as Pinot Grigio and bright seasonal salads. A sprinkle of toasted nuts adds crunch.
Required Equipment
Baking sheet, parchment paper, chefs knife, large pot, large skillet, slotted spoon, and a wooden spoon or spatula are all you'll need.
Nutrition Info
Each serving has around 420 calories, 19 g fat, 55 g carbohydrates, and 10 g protein—and it's a great way to enjoy hearty autumn flavors in a wholesome, vegetarian meal.
Save to Pinterest Enjoy this gnocchi dish while it's steaming and fresh from the skillet. Its cozy flavors get even better with a dusting of extra Parmesan.
Common Recipe Questions
- → How do I roast butternut squash evenly?
Cut the squash into uniform 1/2-inch cubes and spread them in a single layer on a baking sheet. Toss with olive oil, salt, and pepper before roasting at 425°F for 20-25 minutes, stirring halfway to ensure even cooking and caramelization.
- → What is the best way to achieve brown butter flavor?
Melt butter over medium heat and cook until it turns golden brown and emits a nutty aroma. Add sage leaves early to crisp them and infuse the butter with herbal notes. Take care not to burn the butter by stirring frequently and watching closely.
- → Can I use store-bought gnocchi for this dish?
Yes, store-bought potato gnocchi works well. Cook them until they float to the surface, then drain before tossing with the roasted squash and brown butter sauce for best texture.
- → What alternatives can enhance the texture of this dish?
Adding toasted pine nuts or walnuts before serving adds a crunchy contrast to the tender gnocchi and soft squash, enriching the overall mouthfeel and flavor profile.
- → How can I adapt this dish for gluten-free diets?
Use gluten-free gnocchi and substitute dairy-free butter and cheese alternatives if needed. Always check labels carefully to maintain dietary restrictions without sacrificing flavor.