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Brown Butter Sage Gnocchi With Butternut Squash

Brown butter sage gnocchi with butternut squash is a quick weeknight dinner where pillowy gnocchi gets tossed in nutty, deep-gold brown butter. Roasted squash cubes turn caramelized and tender, while fried sage leaves add crispy, aromatic crunch.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

potato gnocchi
  • 1 lb potato gnocchi Use shelf-stable or refrigerated; cook per package directions.
roasted butternut squash
  • 2 cup butternut squash, cubed and roasted Roast until tender and caramelized for best flavor.
brown butter
  • 6 tbsp unsalted butter Melt and cook until golden brown with a nutty aroma; watch closely.
crispy sage
  • 15 fresh sage leaves Fry until crisped but not scorched.
cheese and seasoning
  • 0.5 cup grated parmesan cheese Add at the end so it melts lightly and coats the gnocchi.
  • Salt and pepper, to taste Season in the final toss and to preference.

Equipment

  • 1 sheet pan
  • 1 large skillet

Method
 

Roast the butternut squash
  1. Heat oven to 400°F and roast butternut squash cubes on a sheet pan for 25 minutes, stirring once, until tender and caramelized with browned edges.
  2. Remove squash from the oven and set aside while you cook the gnocchi and brown the butter.
Cook the gnocchi
  1. Bring a pot of salted water to a boil and cook potato gnocchi according to package directions, then drain well.
Brown the butter and crisp the sage
  1. Melt unsalted butter in a large skillet over medium heat and cook until golden brown and nutty, swirling the pan as it toasts.
  2. Add fresh sage leaves to the brown butter and fry until crispy, about 1 minute, turning once if needed to evenly crisp.
Toss and serve
  1. Add drained cooked gnocchi and roasted butternut squash to the skillet and toss to coat thoroughly in the brown butter.
  2. Remove from heat, top with grated parmesan cheese, and season with salt and pepper before serving.

Notes

Pro tip: keep the heat at medium and watch the butter constantly as it browns—it can shift from golden to burnt quickly. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because gnocchi and sage texture can degrade. For a gluten-free swap, use gluten-free potato gnocchi and keep the rest of the recipe the same.