Tender gnocchi tossed with roasted squash, crisp sage, and nutty brown butter for cozy autumn flavors.
# What You'll Need:
→ Roasted Butternut Squash
01 - 1 small butternut squash (approximately 2 pounds), 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 freshly ground black pepper, to taste
→ Finishing Touches
12 - Zest of 1 lemon
13 - 1 tablespoon fresh parsley, chopped (optional)
# Steps to Follow:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss squash cubes with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20 to 25 minutes, stirring halfway through, until golden and tender.
03 - Bring a large pot of salted water to a rolling boil.
04 - In a large skillet over medium heat, melt butter. Add sage leaves and cook for 2 to 3 minutes until the butter foams and becomes golden brown and the sage crisps. Stir in minced garlic and crushed red pepper flakes if using; cook for 30 seconds. Remove from heat.
05 - Add gnocchi to boiling water and cook according to package instructions or until they float to the surface, approximately 2 to 3 minutes. Drain thoroughly.
06 - Return skillet with brown butter to medium-low heat. Add drained gnocchi and roasted squash, tossing gently to coat. Season with salt and pepper.
07 - Stir in Parmesan cheese and lemon zest. Cook for 1 minute until warmed through.
08 - Plate immediately, garnished with additional Parmesan and chopped parsley if desired.
