Gnocchi with Roasted Butternut Squash and Sage

Why You’ll Love This Recipe

• Comforting and elegant: pillowy gnocchi in nutty brown butter with sweet, caramelized squash.
• Layered textures: silky sauce, crisp fried sage, and toasty walnuts.
• Weeknight-friendly with store-bought gnocchi, special-occasion-worthy with homemade.
• Balanced flavors: savory Parmesan, gentle heat from pepper flakes, bright pop of lemon zest.

Grocery List

• Produce: 1 medium butternut squash (about 2 lb/900 g whole), 1 bunch fresh sage, 2 garlic cloves, 1 lemon
• Dairy: Unsalted butter (1 stick), Parmesan cheese (about 3 oz/85 g)
• Pantry: Potato gnocchi (24 oz/680 g), extra-virgin olive oil, walnuts, kosher salt, black pepper, red pepper flakes

Full Ingredients

Optional: From-Scratch Potato Gnocchi (yields about 1.5 lb/680 g)

• 2 lb (900 g) russet potatoes, scrubbed
• 1 large egg (50 g), lightly beaten
• 1 tsp fine sea salt
• 3/4 cup (90 g) all-purpose flour to start, plus up to 1/4 cup (30 g) more as needed (max 120 g total), plus extra for dusting

Roasted Squash

• 1.5 lb (680 g) butternut squash, peeled, seeded, and cut into 3/4-inch (2 cm) cubes
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Brown Butter, Sage, and Finish

• 6 tbsp (85 g) unsalted butter, divided
• 1 tbsp extra-virgin olive oil
• 20 fresh sage leaves (12 whole for frying, 8 finely chopped)
• 2 garlic cloves, lightly smashed
• 1/2 cup (60 g) walnut halves, roughly chopped
• 3/4 cup (60 g) finely grated Parmesan, plus extra for serving
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp finely grated lemon zest (optional)
• 2 tbsp kosher salt for pasta water (for 4 qt/3.8 L water)

Step-by-Step Instructions

Step 1: Prep and roast the squash

Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment. Toss the butternut squash cubes with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp pepper. Spread in a single layer and roast for 25–30 minutes, flipping halfway, until deeply caramelized on the edges and tender in the center.

Step 2: Toast walnuts and crisp the sage

While the squash roasts, place the walnuts in a dry skillet over medium heat and toast, stirring occasionally, until fragrant and lightly darkened, 5–7 minutes. Transfer to a bowl. In the same skillet, melt 2 tbsp butter over medium heat. Fry 12 whole sage leaves until crisp, 45–60 seconds. Transfer to paper towels and sprinkle with a pinch of salt. Reserve the skillet for later.

Step 3: Make the potato gnocchi (optional; skip to Step 4 if using store-bought)

Place the potatoes in a pot, cover with cold water by 1 inch (2.5 cm), and add 1 tbsp kosher salt. Bring to a boil, then simmer until a knife slides in easily, 20–25 minutes. Drain, return to the hot pot, and let steam-dry 5 minutes. Peel while hot, then rice or mash until smooth. Spread on a baking sheet to cool 5 minutes to warm (not hot).

Sprinkle the potatoes with the egg, 1 tsp fine sea salt, and 3/4 cup (90 g) flour. Gently fold and knead just until a soft dough forms, 30–60 seconds, adding up to 1/4 cup (30 g) more flour only if tacky. Divide into 4 pieces. On a lightly floured surface, roll each into a 3/4-inch (2 cm) rope, then cut into 3/4-inch pillows. Dust lightly with flour. Optional: roll each piece over a fork or gnocchi board for ridges.

Step 4: Cook the gnocchi

Bring 4 qt (3.8 L) water to a rolling boil and add 2 tbsp kosher salt. Add gnocchi and cook until they float, then 30–60 seconds more for fresh gnocchi (or 2–3 minutes for store-bought; follow package). Reserve 1 cup (240 ml) pasta water, then drain.

Step 5: Brown the butter with garlic and chopped sage

In a large wide skillet (12-inch/30 cm), combine the remaining 4 tbsp butter and 1 tbsp olive oil over medium heat. Add the smashed garlic and cook, swirling, until the butter foams and brown specks form and it smells nutty, 3–4 minutes. Remove and discard the garlic. Stir in the chopped sage and red pepper flakes; sizzle 30 seconds.

Step 6: Toss gnocchi with roasted squash and emulsify

Add the roasted squash to the brown butter and toss 1–2 minutes to glaze. Tip in the cooked gnocchi and 1/2 cup (120 ml) reserved pasta water. Toss vigorously over medium heat until the sauce turns glossy and clings, 1–2 minutes. Stir in half the Parmesan and half the walnuts. If needed, add more pasta water 1–2 tbsp at a time to loosen.

Step 7: Plate and finish

Divide among warm bowls. Top with the crisp fried sage, the remaining Parmesan and walnuts, a few grinds of black pepper, and the lemon zest if using. Serve immediately.

Pro Tips

• For pillowy gnocchi, keep potatoes dry: steam-dry after boiling and use just enough flour to bring the dough together.
• Brown butter turns quickly—remove the garlic as soon as the butter smells nutty and shows amber specks.
• Reserve pasta water. Its starch helps emulsify the butter into a silky sauce that clings to gnocchi and squash.
• Cut squash into uniform 3/4-inch cubes for even roasting and maximum caramelization.
• Fry sage quickly in hot butter; if it browns deeply, it can turn bitter. Salt the leaves while warm.

Variations

• Crispy pancetta: Render 4 oz (115 g) diced pancetta until crisp; add to the skillet with the brown butter for savory depth.
• Hazelnut and thyme: Swap walnuts for toasted hazelnuts and sage for thyme for a different aromatic profile.
• Greens boost: Add 2 cups baby kale or spinach to the brown butter for 1–2 minutes before tossing in the gnocchi.

Storage & Make-Ahead

Roast the squash up to 3 days ahead; refrigerate airtight and rewarm before tossing. Toast nuts up to 1 week ahead; store airtight at room temperature. Fry sage the day of serving for best texture. Shaped gnocchi can be frozen on a floured sheet until solid, then transferred to a bag; cook from frozen (add 1–2 extra minutes). Leftover finished dish keeps 2 days refrigerated; reheat gently in a skillet with a splash of water to revive the sauce.

Nutrition (per serving)

Approximate values (with store-bought gnocchi): 705 calories; 40 g fat; 67 g carbohydrates; 20 g protein; 5 g fiber; 900 mg sodium. Values will vary based on brands and whether you make gnocchi from scratch.