Savory Butternut Squash Gnocchi with Sage Butter

Short Description

Savory Butternut Squash Gnocchi with Sage Butter is a rich, comforting dish that perfectly balances the natural sweetness of butternut squash with the deep, earthy flavor of sage-infused butter. This homemade gnocchi is pillowy soft with a golden crisp exterior, making it a delightful meal for cozy dinners or special occasions. The sage butter sauce adds an aromatic touch that enhances the dish’s rustic charm.

Why You’ll Love This Recipe

• Perfect Fall Comfort Food: Butternut squash gives the gnocchi a subtle sweetness, making it ideal for autumn or winter meals.
• Homemade Goodness: Making gnocchi from scratch results in a fresher, more flavorful dish compared to store-bought options.
• Golden Crisp Texture: The gnocchi are lightly pan-fried after boiling, providing a perfect contrast between the soft interior and the slightly crispy exterior.
• Sage Butter Sauce: The nutty, aromatic sage butter sauce complements the sweetness of the squash and adds a sophisticated flavor.
• Easy to Customize: You can tweak the recipe with different herbs, cheeses, or sauces to suit your taste.
• Great for Meal Prep: The gnocchi can be frozen for future meals, making it a practical option for busy schedules.

Ingredients

• Butternut squash, roasted and mashed
• All-purpose flour
• Ricotta cheese
• Egg
• Parmesan cheese, grated
• Salt
• Nutmeg
• Black pepper
• Unsalted butter
• Fresh sage leaves
• Garlic, minced
• Olive oil
• Optional: Crushed red pepper flakes

Directions

1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for about 40-50 minutes until tender. Scoop out the flesh and mash until smooth. Let it cool completely.
2. Prepare the Gnocchi Dough: In a large mixing bowl, combine the mashed butternut squash, ricotta cheese, egg, Parmesan, salt, nutmeg, and black pepper. Gradually add flour, mixing until a soft, slightly sticky dough forms.
3. Shape the Gnocchi: Transfer the dough onto a floured surface. Divide it into four portions and roll each portion into a long rope, about ¾-inch thick. Cut the rope into bite-sized pieces and use a fork to gently press ridges onto each piece.
4. Boil the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
5. Prepare the Sage Butter Sauce: In a large skillet, melt butter over medium heat. Add fresh sage leaves and cook until the butter starts to brown and the sage becomes crispy, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds.
6. Sauté the Gnocchi: Add the cooked gnocchi to the skillet and pan-fry until golden and slightly crispy, about 3-5 minutes.
7. Serve: Plate the gnocchi, drizzle with extra butter sauce, and sprinkle with additional Parmesan. Serve warm and enjoy!

Variations

• Cheese Boost: Add crumbled goat cheese or feta for a tangy twist.
• Herb Swap: Use thyme or rosemary instead of sage for a different flavor profile.
• Vegan Alternative: Replace ricotta and Parmesan with dairy-free alternatives, and use plant-based butter.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
• Spicy Kick: Add a pinch of red pepper flakes to the sage butter for some heat.

Servings and Timing

• Prep Time: 30 minutes
• Cook Time: 1 hour (including roasting the squash)
• Total Time: 1 hour 30 minutes
• Servings: 4-6

Storage/Reheating

• Refrigeration: Store leftover gnocchi in an airtight container for up to 3 days.
• Freezing: Arrange uncooked gnocchi on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 2 months. Boil from frozen when ready to cook.
• Reheating: Reheat in a skillet over medium heat with a little butter or olive oil to restore crispness.

FAQs

How do I know if my gnocchi dough has the right consistency?

The dough should be soft and slightly sticky but manageable. If it’s too wet, add more flour a little at a time until it holds together without being too dense.

Can I use canned butternut squash puree?

Yes, but ensure it’s pure and not a pre-seasoned or sweetened variety. The texture may be slightly different, so adjust the flour accordingly.

What can I serve with butternut squash gnocchi?

It pairs well with a simple green salad, roasted vegetables, or a protein like grilled chicken or shrimp.

Why is my gnocchi falling apart when I boil it?

This usually happens if the dough has too much moisture. Make sure to drain excess liquid from the butternut squash and avoid overmixing the dough.

Can I make the gnocchi ahead of time?

Yes, you can shape and freeze them on a baking sheet, then transfer them to a freezer bag for future use.

Can I use a different type of squash?

Yes, you can substitute with pumpkin or sweet potato, though the flavor and moisture content may vary slightly.

Do I have to pan-fry the gnocchi after boiling?

No, but pan-frying adds a nice crisp texture that enhances the dish.

What kind of sauce can I use instead of sage butter?

Try a brown butter sauce with garlic, a light cream sauce, or a pesto drizzle for a fresh twist.

Can I add protein to this dish?

Absolutely! Crispy pancetta, sausage, or seared chicken work well with the flavors.

How do I make sure my gnocchi isn’t too dense?

Avoid over-kneading the dough, and use minimal flour—just enough to keep it from sticking.

Conclusion

Savory Butternut Squash Gnocchi with Sage Butter is a warm, flavorful dish perfect for fall and winter dining. Its light, pillowy texture combined with a nutty, aromatic sauce makes it a must-try recipe for pasta lovers. Whether you’re making it for a cozy family dinner or an impressive holiday meal, this homemade gnocchi is sure to be a hit. Give it a try and enjoy a taste of seasonal comfort!

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