Gnocchi with Butternut Squash in Sage Butter Sauce

If you’re looking for a delicious dinner idea and want to try something new, Gnocchi with butternut squash in sage butter sauce is a dish I highly recommend! It combines simple ingredients that everyone will love, is easy to make, and will be a great addition to your dinner rotation.

Pillowy soft gnocchi is combined with chunks of butternut squash that’s been roasted to bring out all the wonderful flavors, then topped with a delicious browned butter steeped with garlic and fresh sage.

Take a break from the ordinary tonight and give this great recipe a try. Gnocchi and butternut squash go excellent together and all the flavors dance together in a wonderfully simple brown butter sage sauce. It’s a restaurant-quality dish that anyone can make and feel like a professional chef.

What is gnocchi with butternut squash in sage butter sauce?

Gnocchi is a type of pasta made from potatoes that is soft and delightful. It boils to readiness in only a couple of minutes and is very easy to work with.

Butternut squash is an amazing vegetable that’s delicious, filling and versatile. Tossed with some olive oil, it roasts to delicious perfection bringing out it’s natural sweetness, nuttiness and earthy flavors.

The sauce is simply regular butter, which is heated over medium heat until the solids caramelize, creating a beautiful golden color and flavor. We add fresh chopped sage leaves and minced garlic for just a minute or so. The flavors steep into the butter, creating a magnificent sauce.

One of the things I love so much about this recipe is the balance of flavors. Nothing overpowers. Everything works together in such delicious and satisfying harmony.

Ingredients

Every time I make this I’m impressed with all the flavor that comes out of so few ingredients.

Naturally we start with gnocchi. The most common gnocchi is found in the pasta section of the grocery store. It usually comes in 1-pound packages. You can sometimes find fresh gnocchi in the refrigerated section, but it’s not as common. Either one will work great for this recipe.

The co-star is the butternut squash. How often do you eat butternut squash? And don’t worry, it’s not just an autumn time food. Butternut squash can be found at most supermarkets year-round.

The sauce is simple: regular butter, fresh sage, and minced garlic. I cannot say enough how wonderful fresh sage is. It’s a delightful herb that provides a bright, vibrant flavor to the sauce and blends perfectly into the flavor profile.

Preparation and Cooking

You’ll want to start by peeling the butternut squash and cutting it into chunks about 1 inch in size. We’ll wind up needing about 1.5 – 2 lbs of cubed butternut squash. Once it’s cubed, toss in olive oil and kosher salt, then place in a single layer on a foil or parchment-lined sheet pan. Then roast in a preheated oven at 425°F for about 30 minutes.

While the butternut squash is roasting, you can prepare the other ingredients. Chop the sage leaves until you have about 1-2 tablespoons full. Place the 6 tablespoons of butter in a saucepan. Make sure to cut them up for easier melting.

When there are about 10 minutes left for the butternut squash to be done, go ahead and start the water for the gnocchi. Once it’s boiling, add the gnocchi. It will take about 2 minutes, and then it will all float to the top, which means it’s done. Drain and return it to the pot.

To make the sauce, add the butter to a saucepan over medium heat. After a few minutes, it will get very foamy and then settle down. Shortly thereafter, it will start to turn a lovely golden brown. Reduce the heat to low and add the garlic and sage leaves. Continue stirring for another 1 minute.

By this time, the butternut squash will be done. Remove it from the oven and let it cool for a minute. Now add it to the pot with the gnocchi and top it all off with the sage butter sauce. Gently toss with a wooden spoon to coat everything with deliciousness.

Serving and toppings

Your gnocchi dish is now ready to serve!

You can also add some delicious toppings. Here’s a few ideas…

• Goat cheese crumbles: I find this to be essential to the dish. The cool, tangy creaminess is a wonderful addition to this dish.
• Pine nuts: add a delightful crunch and nuttiness that complements the creamy textures of both the gnocchi and the butternut squash. Toasting them adds even more flavor!
• Grilled or shredded chicken: Chicken can make this dish even more comforting and filling. A great idea is to add some shredded rotisserie chicken.
• Parmesan cheese: I think any kind of pasta (or similar) dish benefits from Parmesan cheese. I particularly like the Parmesan cheese shavings.
• Lemon zest: Add a touch of citrusy brightness with the zest of a fresh lemon.

Storage and reheating

Our gnocchi and butternut squash dish is best enjoyed freshly made. But if you do have leftovers, simply store it in an airtight container in the refrigerator for 3-4 days.

To reheat, add a little water to a microwavable container and heat in 1-minute increments until heated through.

You can also reheat it on the stove in a saucepan over low-medium heat. Again, be sure to add a little water to help keep the gnocchi from drying out.

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