Description
A simple, comforting weeknight dinner featuring pillowy homemade gnocchi made with roasted butternut squash, tossed in a nutty brown butter sauce with crispy sage and parmesan cheese.
Ingredients
Scale
- 2 pounds (900g) butternut squash, peeled and cubed
- 1 ½ to 2 cups (180-240g) all-purpose flour
- 1 large egg, beaten
- 1 teaspoon salt
- ½ cup (115g) unsalted butter
- 1 large handful (about 30 leaves) fresh sage leaves
- 2 cloves garlic, minced
- ½ cup (50g) freshly grated parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil (for roasting squash)
- Salt and pepper (for roasting squash)
Instructions
- Preheat oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, and pepper, then spread on a rimmed baking sheet.
- Roast the squash for 30-40 minutes until tender and caramelized. Let cool completely.
- Mash the cooled squash in a large bowl. Add the beaten egg and 1 teaspoon of salt, mixing well.
- Add 1 ½ cups of flour and mix until a soft, pliable dough forms. Add more flour if sticky, but do not overwork the dough.
- Divide dough into 4 pieces. Roll each into a ¾-inch thick snake and cut into 1-inch pieces. Optionally roll against a fork for ridges.
- Bring a large pot of salted water to a boil. Drop gnocchi in batches and cook until they float, then cook for 1-2 more minutes. Remove with a slotted spoon.
- While gnocchi boils, melt butter in a large skillet over medium heat until it turns golden brown and smells nutty (brown butter).
- Add sage leaves and minced garlic to the brown butter; cook for 1 minute until sage is crispy.
- Add boiled gnocchi to the skillet, tossing to coat. Add parmesan cheese and red pepper flakes, tossing until cheese melts.
- Serve immediately with extra parmesan and crispy sage.
Notes
Ensure the squash is completely cool before mixing into the dough to prevent the egg from cooking and making the dough gummy. Do not overwork the dough to keep the gnocchi pillowy. Brown butter burns easily, so watch it closely. You can freeze raw gnocchi on a baking sheet before transferring to a bag for later use.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 65
- Fiber: 5
- Protein: 12
Keywords: butternut squash, gnocchi, sage, brown butter, comfort food, vegetarian, easy dinner, weeknight meal, homemade pasta