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Brown Butter Sage Gnocchi With Butternut Squash

Brown butter sage gnocchi with roasted butternut squash features pillowy potato gnocchi pan-toasted in nutty browned butter. Crisp fried sage leaves and caramelized squash cubes bring rich, savory flavor balanced with Parmesan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

butternut squash
  • 3 cup cubed butternut squash Use peeled and evenly sized cubes so they roast at the same rate.
olive oil
  • 2 tbsp olive oil
salt and pepper
  • Salt and pepper, to taste Season in stages: first for roasting, then to finish the skillet.
potato gnocchi
  • 1 can (15 oz) 1 (16-ounce) package potato gnocchi Keep it dry after draining so it browns instead of steaming.
butter
  • 6 tbsp butter Brown it until golden and nutty-smelling; remove from heat if it darkens too fast.
sage
  • 10 10-12 fresh sage leaves Leave whole leaves for frying so they crisp evenly.
garlic
  • 2 clove 2 cloves garlic, thinly sliced Slice thinly so it melts into the butter and flavors the sauce.
parmesan
  • 0.5 cup grated Parmesan cheese Freshly grated melts into the sauce; hold back a spoonful for finishing if desired.
walnuts (optional)
  • 0.25 cup chopped walnuts, optional Toast briefly for extra crunch if you like, but keep them optional.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the butternut squash
  1. Preheat the oven to 400F and toss the butternut squash cubes with olive oil, salt, and pepper until evenly coated.
  2. Roast the squash on a sheet pan for 20-25 minutes until tender and golden, tossing halfway through so the cubes caramelize evenly.
Cook and brown the gnocchi
  1. Bring a pot of salted water to a boil and cook the potato gnocchi according to package directions, then drain.
  2. Melt the butter in a large skillet over medium heat and cook until golden brown and nutty-smelling, watching closely to avoid burning.
  3. Add the sage leaves and fry until crisp, about 1 minute, then stir in the thinly sliced garlic at the end so it doesn't burn.
  4. Add the gnocchi to the skillet and cook for about 2 minutes per side until golden and toasted.
Combine and serve
  1. Toss in the roasted squash, walnuts if using, and Parmesan cheese, then season with salt and pepper before serving.

Notes

For the best browning, use drained gnocchi that’s not sitting in water, and keep an eye on the butter as it turns amber—once it smells nutty and looks golden, pull it before it gets too dark. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing isn’t recommended because gnocchi texture changes when thawed. For a gluten-free option, use a certified gluten-free potato gnocchi and follow its package cook time.