Today, I’m thrilled to share a recipe that’s become a cozy staple in my kitchen: Butternut Squash Gnocchi with Sage Butter Sauce.
Trust me, after whipping up this dish once, you’ll want to make it repeatedly. Picture tender gnocchi pillows infused with the subtle sweetness of roasted butternut squash tossed in a luscious sage butter sauce.
It’s comfort food at its finest, perfect for chilly evenings or whenever you’re craving a taste of homemade goodness.
Roll up your sleeves, grab your ingredients, and let’s cook!
Butternut Squash Gnocchi
Course: MainCuisine: ItalianDifficulty: Easy4
servings1
hour30
minutes20
minutes2000
kcal
This dish features tender gnocchi made with roasted butternut squash, Parmigiano cheese, and nutmeg, creating a delightful blend of sweet and savory. Tossed in a fragrant sage-infused butter sauce and garnished with Parmigiano, each bite tastes Italian-inspired comfort.
Ingredients
1 butternut squash, peeled and seeds removed, cubed
2 teaspoons extra-virgin olive oil
2 cups all-purpose flour, plus extra for flouring counter and hands
1 cup freshly grated Parmigiano-Reggiano, plus extra for garnish
2 egg yolks
1/2 teaspoon ground nutmeg
4 tablespoons butter
5 sage leaves, plus extra for garnish
salt
freshly ground pepper
Directions
- Preheat the oven to 350°F (180°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt. Roast for about 35 minutes, turning once. Remove from the oven and let cool. Transfer to a food processor and pulse until pureed.
- Combine the squash puree, flour, Parmigiano, egg yolks, and nutmeg to form a uniform dough.
- Knead the dough on a lightly floured surface and form it into a ball. Divide the ball into ten pieces. Roll each piece into a 1-inch thick rope and cut into 1-inch pieces. Roll each piece into barrel-shaped gnocchi. Cover with a clean cloth and set aside.
- Bring a pot of water to a boil.
- Melt the butter in a nonstick skillet over medium heat. Add the sage leaves and stir. Set aside, keeping warm.
- When the water is boiling, add salt and the gnocchi. Cook until they rise to the surface, about 3 minutes. Remove the gnocchi using a slotted spoon, holding them over the pot until drained, then add them to the sage-infused butter.
- Season with salt and pepper and toss to coat with the sauce.
- To serve, sprinkle with Parmigiano and garnish with sage leaves.
Notes
- Roasting the butternut squash: Ensure the butternut squash is roasted until tender but not overly browned. This will ensure a sweet and flavorful puree for the gnocchi dough.
- Handling the gnocchi dough: When kneading and shaping the gnocchi dough, use a light touch to avoid overworking it. Overworking the dough can result in dense gnocchi instead of light and fluffy ones.
- Boiling the gnocchi: When cooking the gnocchi in boiling water, be careful not to overcrowd the pot. Cook them in batches if necessary to prevent them from sticking together.
- Draining the gnocchi: After boiling, drain the gnocchi well and transfer them to the sage-infused butter sauce immediately to prevent them from drying out.
- Adjusting seasoning: Taste the gnocchi before serving and adjust the seasoning of the sage butter sauce with salt and pepper as needed to enhance the flavors.
This video might be a help when preparing butternut squash:
Butternut Squash Gnocchi Recipe FAQ
1. Can I use pre-cut butternut squash instead of cubing it myself?
Absolutely! Pre-cut butternut squash from the grocery store can save you time and effort in the kitchen.
2. How do I know when the butternut squash is roasted and ready to be pureed?
The squash should be tender and easily pierced with a fork. It will also develop a slightly caramelized exterior.
3. Can I freeze the uncooked gnocchi for later use?
Yes, you can freeze the uncooked gnocchi on a baking sheet until firm, then transfer them to a freezer-safe container. Cook them straight from frozen when ready to use.
4. Can I make the gnocchi dough in advance?
Yes, you can prepare the gnocchi dough ahead of time and refrigerate it until you’re ready to shape and cook the gnocchi.
5. Can I make the sage butter sauce in advance?
Yes, you can prepare the sage butter sauce ahead of time and reheat it gently when ready to serve with the gnocchi.
6. Can I garnish the dish with other herbs besides sage?
Absolutely! Feel free to get creative with your garnishes. Fresh parsley or thyme can also complement the flavors of the dish nicely.
7. Can I use canned butternut squash puree instead of roasting and pureeing fresh squash?
Yes, canned butternut squash puree can be used as a time-saving alternative. Just be sure to adjust the consistency of the gnocchi dough as needed.
8. How can I prevent the gnocchi from becoming too dense or heavy?
To ensure light and fluffy gnocchi, avoid overworking the dough and be gentle when shaping the gnocchi.
9. Can I make a larger batch of gnocchi and freeze them for future use?
Yes, you can double or triple the recipe to make a larger batch of gnocchi and freeze the excess for later. Just be sure to arrange the uncooked gnocchi in a single layer on a baking sheet before freezing to prevent sticking together.
10. What is the best way to reheat leftover gnocchi?
Leftover gnocchi can be gently reheated in a skillet with olive oil or butter until warmed through. Avoid microwaving, as it can make the gnocchi rubbery.
