Brown Butter Sage Butternut Squash Gnocchi

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: ~560 per serving (4 servings)

Ingredients

For the Gnocchi & Squash

• 1 lb (450 g) potato gnocchi (fresh or shelf-stable)

• 2 cups diced butternut squash (small cubes)

• 2 tbsp olive oil

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & pepper

Brown Butter Sage Sauce

• 6 tbsp unsalted butter

• 6–8 fresh sage leaves

• 2 garlic cloves, minced

• ¼ tsp red pepper flakes (optional)

• ½ cup grated Parmesan

• ¼ cup pasta water (or more as needed)

• Salt & pepper, to taste

Garnish

• Extra Parmesan

• Crispy sage leaves

• Black pepper

Instructions

1. Roast the Butternut Squash

1. Preheat oven to 425°F (220°C).

2. Toss squash with olive oil, garlic powder, onion powder, salt, and pepper.

3. Spread on a baking sheet and roast 20 minutes, until caramelized and tender.

(If you want faster cooking, sauté squash in a skillet for 10 min until soft.)

2. Cook the Gnocchi

1. Boil gnocchi in salted water until they float (2–3 minutes).

2. Reserve ¼ cup pasta water, then drain.

3. Make the Brown Butter Sage Sauce

1. In a large skillet, melt the butter over medium heat.

2. Add sage leaves and cook until the butter turns golden and nutty (2–3 minutes).

3. Remove crispy sage and set aside.

4. Add garlic and red pepper flakes to the butter; cook 30 seconds.

5. Add cooked gnocchi and roasted squash to the skillet.

6. Toss with Parmesan and a splash of pasta water to make it creamy.

4. Serve

1. Plate warm gnocchi with squash.

2. Top with crispy sage, extra Parmesan, and fresh black pepper.