Description
A remarkable dish of pillowy soft gnocchi with roasted butternut squash and lightly tossed in a brown butter sage sauce. An excellent addition to your dinner rotation.
Ingredients
- 1 pound butternut squash, peeled, seeded, and cut into small cubes
- 1.5 tablespoons olive oil
- 1 pound gnocchi
- 6 tablespoons butter
- 1–2 tbs chopped fresh sage leaves
- 1–2 tsp chopped garlic
- Salt and pepper to taste
- Goat cheese crumbles (optional)
Instructions
Roasting the Squash
- Preheat the oven to 425°F
- Toss the butternut squash with olive oil, salt, and pepper.
- Spread the squash on a lined baking sheet in a single layer.
- Roast for 25-35 minutes or until tender and slightly caramelized, stirring occasionally. Set aside.
Prepare the Gnocchi
- Cook the gnocchi according to package instructions, typically boiling water until they float (about 2 minutes), then drain. Keep drained gnocchi in the same pot, covered for now.
Making the Butter Sage Sauce
- Heat 6 tablespoons of butter in a sauce pan over medium heat. When butter starts to foam, reduce heat to low. Continue simmering on low for about 5 minutes or until butter starts to brown.
- Add the sage leaves and garlic. Swirl mixture around and continue to simmer for about 1 minute. Remove from heat and let sit for 2-3 minutes for flavors to continue to infuse.
Combining and Serving
- Add the cooked gnocchi and roasted butternut squash with the sage butter sauce. Gently toss to coat well.
- Serve immediately goat cheese crumbles.
Notes
Gluten-free gnocchi can be used, as well as dairy-free, plant-based butter for vegetarian or vegan diets.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Oven
- Cuisine: American