Yields: 4-6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients
For the Gnocchi
- 1 medium-sized butternut squash (about 2 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 1/2 – 2 cups all-purpose flour (plus more for dusting)
For the Sage Brown Butter Sauce
- 4 tablespoons unsalted butter
- 10-12 fresh sage leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup freshly grated Parmesan cheese (for serving)
Instructions
1. Roast the Squash
- Preheat oven: Preheat your oven to 425°F (220°C).
- Prep the squash: Cut the butternut squash in half lengthwise. Scoop out the seeds and fibers.
- Season and roast: Drizzle the squash halves with olive oil, sprinkle with salt and pepper, and place cut-side-down on a baking sheet. Roast for 35-45 minutes, or until completely tender when pierced with a fork.
- Let cool: Allow the roasted squash to cool enough to handle.
2. Make the Gnocchi Dough
- Scoop and mash: Scoop out the flesh of the squash and mash it until smooth (a potato masher or food processor can be used)
- Combine wet ingredients: In a large bowl, combine the mashed squash, egg, Parmesan cheese, salt, and pepper. Mix until well incorporated.
- Add flour gradually: Start by adding 1 1/2 cups of flour and mix until a dough starts to form. Add more flour gradually (up to 1/2 cup more), as needed, until the dough is soft but not overly sticky.
- Rest the dough: Cover the bowl and let the dough rest for 10-15 minutes.
3. Shape and Cook the Gnocchi
- Divide and roll: Divide the dough into 6-8 equal pieces. On a lightly floured surface, roll each piece into a long rope about 1-inch thick.
- Cut the gnocchi: Cut the ropes into 1-inch pieces. You can leave them as is, or for a classic touch, gently roll each piece over the tines of a fork to create ridges.
- Boil in batches: Bring a large pot of salted water to a boil. Working in batches, carefully add the gnocchi. They are cooked when they float to the surface (about 2-3 minutes).
- Drain: Remove cooked gnocchi with a slotted spoon and set aside.
4. Make the Sage Brown Butter Sauce
- Melt butter: Melt butter in a large skillet over medium heat.
- Add sage: Add the sage leaves and cook until the butter turns a light brown color and the leaves become crispy (1-2 minutes). Season with salt and pepper.
- Toss the gnocchi: Add the cooked gnocchi to the skillet and gently toss to coat with the brown butter sage sauce.
5. To Serve
- Divide the gnocchi among serving plates.
- Sprinkle with freshly grated Parmesan cheese.
- Enjoy immediately!
Tips
- Don’t overwork the dough. The less you handle it, the more tender the gnocchi will be.
- If the dough is too wet, add a bit more flour. If it’s too dry, add a teaspoon of water at a time.
- For extra flavor, add a pinch of nutmeg to the gnocchi dough.
- Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
