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Squash Gnocchi with Brown Butter and Sage Sauce

Squash gnocchi served on a plate with brown butter and crispy sage, topped with grated cheese.
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This squash gnocchi with brown butter and sage sauce is the ultimate cozy fall comfort dish made from roasted butternut squash, crisped sage, and nutty brown butter, topped with toasted walnuts and Parmesan.

Ingredients

Scale
  • 2 pounds butternut squash (yields about 1 cup puree)
  • 1/2 tablespoon olive oil
  • 3/4 cup freshly grated Parmesan cheese
  • 1 1/4 cups all-purpose flour (plus extra for rolling)
  • 2 large egg yolks
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon nutmeg
  • 1/2 cup semolina flour (for dusting)
  • 1 stick unsalted butter
  • 1/4 cup fresh sage leaves
  • 1/4 cup toasted walnuts, roughly chopped
  • Salt and pepper to taste
  • Extra Parmesan for serving

Instructions

  1. Preheat oven to 400°F. Cut butternut squash in half, discard seeds, and brush cut sides with olive oil. Roast cut-side up for about 1 hour until tender and caramelized.
  2. Let squash cool slightly, scoop out the flesh, and puree until smooth. Cook puree over medium heat for 15 minutes to reduce moisture.
  3. Measure 1 packed cup of puree and mix with flour, Parmesan, egg yolks, nutmeg, and salt in a bowl until combined. Add more flour if sticky.
  4. Gently knead dough, divide into 8 pieces, wrap, and refrigerate for at least 4 hours or overnight.
  5. Roll dough into ropes about 1/2 inch thick. Cut into 3/4-inch pieces. Shape on a gnocchi board or use a fork to create ridges.
  6. Boil a large pot of salted water. Cook gnocchi in batches for 3–5 minutes until they float. Remove with slotted spoon.
  7. In a skillet, melt butter over medium heat and cook until browned and fragrant. Add sage and cook until crisp, about 2 minutes.
  8. Add gnocchi to the skillet and toss to coat in brown butter sauce. Cook for 2–3 minutes until heated through.
  9. Plate gnocchi, top with toasted walnuts, extra Parmesan, and crispy sage leaves. Serve immediately.

Notes

  • Chill dough to firm up before shaping.
  • Use semolina flour to prevent gnocchi from sticking.
  • Extra squash puree can be frozen for up to a month.
  • Uncooked gnocchi can be frozen and cooked directly from frozen.

Nutrition

Find it online: https://recipeeasily.com/squash-gnocchi-brown-butter-sage-recipe/