Description
Butternut Squash Gnocchi with Parmesan, Sage, and Brown Butter
This butternut squash gnocchi is a perfect addition to your Thanksgiving spread or any cozy autumn dinner. With a slightly sweet flavor, enhanced by the rich taste of parmesan cheese, each tender bite is pure comfort. These gnocchi are all about simplicity — no ricotta, no potato, just the beautiful butternut squash bringing warmth to your table. The nutty brown butter sauce with crispy sage elevates this dish to a whole new level of indulgence.
1 large butternut squash (about 3 lbs), roasted and pureed to yield 2 cups
1 heaping ½ cup grated Parmigiano Reggiano + extra for garnish
1 large egg, whisked
1 tsp salt
Pinch of black pepper
2+ cups all-purpose flour
1 stick unsalted butter
A handful of fresh sage leaves
Directions:
1. Roast squash at 375°F until tender. Puree and cook in a saucepan to remove moisture.
2. Cool completely, then mix with parmesan, egg, salt, and flour.
3. Form gnocchi, boil until they float, then toss in brown butter and sage.
Prep Time: 1 hr
Kcal: 350 kcal per serving
Step-by-Step Guide
1. Prepare the Squash: Preheat oven to 375°F. Halve the squash, remove seeds, and roast cut-side down on a baking sheet for 45-60 minutes until very tender. Scoop out flesh and puree until smooth. Transfer puree to a saucepan and cook over medium-low heat, stirring often, for 10-15 minutes to evaporate excess moisture. Spread on a plate and cool completely.
2. Make the Dough: In a large bowl, combine 2 cups of cooled squash puree, 1 heaping ½ cup grated Parmesan, the whisked egg, 1 tsp salt, and a pinch of pepper. Mix well. Gradually add 2 cups of flour, stirring until a shaggy dough forms. Turn onto a floured surface and knead gently, adding more flour a tablespoon at a time, until the dough is just tacky but not sticky. Avoid over-kneading.
3. Shape the Gnocchi: Divide dough into 4 pieces. Roll each into a long rope, about ¾-inch thick. Cut each rope into 1-inch pieces. Optionally, roll each piece over the tines of a fork to create ridges. Place shaped gnocchi on a floured baking sheet.
4. Cook the Gnocchi: Bring a large pot of salted water to a gentle boil. Working in batches, add gnocchi. They are done when they float to the surface (about 2-3 minutes). Remove with a slotted spoon.
5. Make the Sauce: While water boils, melt 1 stick of butter in a large skillet over medium heat. Add sage leaves. Cook, swirling pan, until butter turns golden brown and smells nutty, and sage is crisp. Immediately remove from heat to prevent burning.
6. Combine: Gently toss the cooked gnocchi in the brown butter sauce. Serve immediately with extra Parmesan.
Serving Suggestions
Serve this gnocchi as a luxurious main course or a standout side dish. For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. It pairs beautifully with a roasted chicken or pork tenderloin. For a vegetarian feast, serve alongside roasted Brussels sprouts or a warm lentil salad. Garnish with extra grated Parmigiano Reggiano, the crispy sage from the pan, and a crack of black pepper.
How-to Summary
Roast and puree butternut squash, then cook the puree to remove moisture. Cool completely. Mix with Parmesan, egg, salt, and enough flour to form a soft dough. Shape into small pieces, boil until they float, and finish by tossing in a nutty brown butter sauce with crispy fried sage leaves.
Frequently Asked Questions
Can I make the gnocchi dough ahead of time? Yes, you can prepare the dough, shape the gnocchi, and place them on a floured baking sheet. Cover tightly and refrigerate for up to 24 hours before boiling.
Can I freeze butternut squash gnocchi? Absolutely. Freeze the shaped, uncooked gnocchi in a single layer on a baking sheet. Once frozen solid, transfer to a freezer bag. Cook directly from frozen, adding a minute or two to the boiling time.
My dough is too sticky. What should I do? Add flour one tablespoon at a time, kneading gently after each addition, until the dough is just tacky but no longer sticks to your fingers. Too much flour can make gnocchi dense.
What can I use instead of fresh sage? If fresh sage is unavailable, use 1 teaspoon of dried rubbed sage added to the butter as it browns. For a different flavor profile, fresh thyme or rosemary also work well.
Why did my gnocchi fall apart in the water? This usually means the dough was too wet or lacked enough binding structure. Ensure you cooked the squash puree sufficiently to remove moisture and incorporated enough flour to create a cohesive, but still tender, dough.
Common Mistakes to Avoid
- Using warm squash puree: This will melt the butter in the dough and require excessive flour, leading to tough gnocchi. Ensure it is completely cool.
- Over-kneading the dough: Handle the dough as little as possible once the flour is incorporated to keep the gnocchi light and tender.
- Boiling in rapidly bubbling water: A gentle boil is key. A violent boil can break the delicate gnocchi apart.
- Burning the brown butter: Watch carefully as it foams and changes color. It goes from perfect to burnt quickly. Remove from heat as soon as it smells nutty and is golden brown.
- Crowding the pan when boiling: Cook in batches to maintain the water temperature and prevent gnocchi from sticking together.
Conclusion
This Butternut Squash Gnocchi is a celebration of autumn’s finest flavors, transforming simple ingredients into an elegant and comforting dish. Mastering the technique of removing moisture from the squash and handling the dough with a light touch is the secret to achieving that perfect, pillowy texture. Topped with the timeless combination of nutty brown butter and fragrant sage, it’s a recipe that promises to impress at any gathering and become a cherished seasonal tradition in your kitchen.