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Butternut Squash Gnocchi: Heavenly Fall Taste

Butternut Squash Gnocchi with Brown Butter Sage
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A delightful fall pasta dish featuring tender butternut squash gnocchi bathed in a rich, nutty brown butter and sage sauce. This recipe is perfect for a cozy autumn meal.

Ingredients

Scale
  • 1 pound butternut squash, roasted and pureed
  • 1 large egg
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup unsalted butter
  • 1/4 cup fresh sage leaves
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions

  1. Combine the butternut squash puree, egg, salt, and pepper in a bowl. Gradually add the flour, mixing until a soft dough forms.
  2. Turn the dough out onto a lightly floured surface. Knead gently until smooth, about 1-2 minutes.
  3. Divide the dough into portions. Roll each portion into a rope about 1/2 inch thick. Cut the ropes into 1-inch pieces.
  4. You can leave the gnocchi as is or roll them against the tines of a fork or a gnocchi board for texture. Dust with flour and set aside.
  5. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns a nutty brown and the sage is crisp.
  6. Carefully add the gnocchi to the skillet. Cook for 2-3 minutes per side, until golden brown and cooked through.
  7. Toss the gnocchi with the brown butter and sage sauce. Serve immediately, topped with Parmesan cheese if desired.

Notes

  • Ensure your butternut squash puree is not too wet. Excess moisture can make the gnocchi sticky.
  • Dough can be made ahead and refrigerated for up to 2 days.
  • For a crispier sage, fry the leaves separately and add them as a garnish.

Nutrition

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