Description
Savory Butternut Squash Gnocchi with Sage Butter is a comforting homemade dish featuring pillowy-soft gnocchi with a golden crisp texture, paired with nutty, aromatic sage butter. Perfect for fall and winter meals!
Ingredients
Scale
- 1 medium butternut squash, roasted and mashed
- 1 1/2 cups all-purpose flour
- 1/2 cup ricotta cheese
- 1 large egg
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp black pepper
- 4 tbsp unsalted butter
- 8 fresh sage leaves
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Optional: 1/4 tsp crushed red pepper flakes
Instructions
- Roast the Butternut Squash: Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, and place cut-side down on a baking sheet. Roast for 40-50 minutes until tender. Scoop out flesh, mash, and cool completely.
- Prepare the Gnocchi Dough: In a large bowl, mix mashed squash, ricotta, egg, Parmesan, salt, nutmeg, and black pepper. Gradually add flour until a soft, slightly sticky dough forms.
- Shape the Gnocchi: On a floured surface, divide dough into four portions. Roll each into a 3/4-inch thick rope. Cut into bite-sized pieces and press ridges with a fork.
- Boil the Gnocchi: Bring salted water to a boil. Drop gnocchi in batches; cook until they float (2-3 minutes). Remove with a slotted spoon.
- Prepare the Sage Butter Sauce: Melt butter in a skillet over medium heat. Add sage and cook until butter browns and sage crisps (3-4 minutes). Stir in garlic and cook for 30 seconds.
- Sauté the Gnocchi: Add cooked gnocchi to skillet; pan-fry until golden and slightly crispy (3-5 minutes).
- Serve: Drizzle with extra butter sauce and sprinkle with Parmesan. Enjoy warm!
Notes
- Cheese Boost: Add crumbled goat cheese or feta.
- Herb Swap: Use thyme or rosemary instead of sage.
- Vegan Alternative: Use dairy-free ricotta, Parmesan, and plant-based butter.
- Gluten-Free Option: Use a gluten-free flour blend.
- Spicy Kick: Add red pepper flakes to the sage butter.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Boiling, Pan-Frying
- Cuisine: italian
Keywords: Butternut squash gnocchi, sage butter sauce, homemade gnocchi, fall comfort food, Italian pasta recipe