Butternut Squash Gnocchi with Brown Butter Sage Sauce
This homemade butternut squash gnocchi is tender, pillowy, and bursting with nutty autumn flavor. Made from roasted butternut squash purée and finished in a classic brown butter and sage sauce, it’s a cozy, elegant dish perfect for fall and winter evenings.
Equipment
- Baking sheet
- Food processor or immersion blender
- Nonstick saucepan
- Large mixing bowl
- Bench scraper or knife
- Large pot (for boiling)
- Slotted spoon
Ingredients
- 1 medium butternut squash (about 2 lbs / 900 g, yields 1 cup purée)
- 1 tbsp olive oil
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1 large egg yolk
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 tsp Kosher salt
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter
- 1/4 cup fresh sage leaves
- 1/4 cup chopped walnuts or pecans, toasted (optional)
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, and brush with olive oil. Roast cut-side up for 45–60 minutes until fork-tender.
- Scoop roasted flesh into a food processor and purée until smooth. Measure 1 packed cup of purée.
- Cook the purée in a nonstick saucepan over medium heat, stirring constantly for 10–15 minutes to evaporate moisture. The purée should thicken. Cool completely.
- In a large bowl, mix cooled purée with egg yolk, Parmesan, salt, and nutmeg. Add flour gradually until dough comes together into a soft, slightly sticky ball.
- Lightly knead for 20–30 seconds. Divide into 4 pieces. Roll each into a 1/2-inch rope and cut into 3/4-inch segments.
- Optional: Roll each gnocchi over a fork or gnocchi board to create ridges. Place on a floured baking sheet.
- Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, then boil 1–2 minutes more. Remove with a slotted spoon.
- Melt butter in a skillet over medium heat. Cook until golden and nutty, 4–5 minutes. Add sage leaves and walnuts; swirl gently.
- Add boiled gnocchi to the skillet, tossing gently in the sauce. Cook 1–2 minutes. Season with salt and pepper, then serve with extra Parmesan.
Notes
Control moisture for perfect texture—overly wet dough will yield heavy gnocchi. For a lighter variation, add 1/2 cup ricotta to the dough. The gnocchi freeze beautifully for up to 3 months and can be cooked directly from frozen.