Butternut Squash Gnocchi Butter (Printable version)
Soft gnocchi made with roasted squash, finished in a fragrant butter and sage sauce.
# List of ingredients:
→ Gnocchi
01 - 1 medium butternut squash, approximately 2 lbs (900 g), halved and seeded
02 - 1 large egg
03 - 1/2 cup (50 g) freshly grated Parmesan cheese
04 - 1 cup (125 g) all-purpose flour, plus additional for dusting
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon ground nutmeg (optional)
→ Butter Sauce
07 - 4 tablespoons (60 g) unsalted butter
08 - 6 to 8 fresh sage leaves
09 - Salt and freshly ground black pepper, to taste
→ To Serve
10 - Additional grated Parmesan cheese
11 - Freshly ground black pepper
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the butternut squash halves cut side down on the sheet and roast for 35 to 40 minutes until tender. Allow to cool slightly.
02 - Scoop out the flesh and mash it until smooth. Measure 1 1/2 cups (approximately 340 g) of the purée and let it cool completely.
03 - In a large bowl, combine the cooled squash purée, egg, Parmesan, salt, and nutmeg if using. Gradually add flour, mixing gently until a soft, slightly sticky dough forms. Avoid overmixing.
04 - Lightly flour a clean surface. Divide the dough into four portions. Roll each into a rope about 3/4 inch (2 cm) thick and cut into 1-inch (2.5 cm) pieces. Optionally, roll each piece over the back of a fork to create ridges.
05 - Bring a large pot of salted water to a gentle boil. Add gnocchi in batches. When they float to the surface after 2 to 3 minutes, remove with a slotted spoon and set aside.
06 - In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and aromatic, about 2 to 3 minutes.
07 - Add the cooked gnocchi to the skillet and toss gently to coat and heat through for 1 to 2 minutes.
08 - Serve immediately, garnished with additional grated Parmesan and freshly ground black pepper.
# Expert Advice:
01 -
- The gnocchi are surprisingly forgiving to make once you stop second-guessing yourself about the dough texture.
- Brown butter with sage is honestly all you need—it lets the squash shine without pretense.
- It feels fancy enough for dinner guests but easy enough for a quiet Tuesday night.
02 -
- Don't skip cooling the squash purée completely—I learned this the hard way when the heat from warm purée started cooking the egg before I'd even finished mixing.
- If your dough feels sticky after adding all the flour, resist the urge to add more flour; instead, wet your hands lightly as you shape it.
- Gnocchi float when they're done, but give them another 10 to 15 seconds after floating to ensure they're cooked through.
03 -
- Make gnocchi ahead: shape them, freeze on a baking sheet, then cook directly from frozen with just an extra minute of cooking time.
- The moment you see the butter turn golden and smell that nutty aroma, remove the skillet from heat—browning can turn to burning in seconds.