Butternut Squash Gnocchi with Brown Butter and Sage
Tender, homemade squash gnocchi tossed in nutty brown butter, fragrant sage, and Parmesan make a lovely fall dinner.
Clark Ferrea’s 2025 Chardonnay, Monterey County, is a white-wine pairing that keeps the focus on the squash’s gentle sweetness and the savory butter sauce. An inviting autumn pairing that brings the dish’s sweet squash and savory richness into balance.
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Recipe Information
- Prep Time: 60 Minutes
- Cook Time: 60 Minutes
- Total Time: 120 Minutes
- Serving Size: 4 to 6 as a main course; allow about 2 hours for the roasted squash to drain
- Total Servings: 6
Ingredients
Gnocchi
- 1 lb butternut squash (seeds removed, skin left on)
- 1 tbsp olive oil
- 12 oz russet potatoes
- ¼ cup finely grated Parmesan
- 1 large egg (lightly beaten)
- 1 tsp kosher salt
- ¼ tsp freshly grated nutmeg
- 1½ cups all-purpose flour (plus more as needed and for dusting)
Brown butter and sage
- 8 tbsp unsalted butter
- 12 fresh sage leaves
- Salt and freshly ground black pepper (to taste)
- ½ cup finely grated Parmesan (plus more for serving)
- ½ tsp finely grated lemon zest (optional)
- Reserved gnocchi cooking water (as needed)
Directions
Method
Roast the squash. Heat the oven to 400°F. Place the squash cut side up in a baking dish, drizzle with olive oil, and roast until very tender, about 45 to 60 minutes. Let cool enough to handle.
Drain the squash. Scoop the flesh into a cheesecloth-lined strainer set over a bowl. Refrigerate and let drain for about 2 hours. You should have approximately 3/4 to 1 cup of drained squash. Mash until smooth.
Cook the potatoes. While the squash drains, place the potatoes in a saucepan, cover with water, and simmer until tender, about 20 to 25 minutes, depending on size. Drain, peel when cool enough to handle, and pass through a potato ricer. Spread out briefly to release steam, then let cool.
Make the dough. Combine the squash, potatoes, Parmesan, egg, salt, and nutmeg. Gently mix in 1 1/4 cups of flour. Turn onto a lightly floured surface and knead just until the dough holds together, adding the remaining 1/4 cup flour only as needed. The dough should be soft and slightly tacky, not stiff.
Shape the gnocchi. Divide the dough into eight portions. Roll each into a rope about 1/2 inch thick, then cut into 3/4-inch pieces. Leave them as little pillows or roll each over the back of a floured fork to make ridges. Arrange on lightly floured, parchment-lined baking sheets.
Brown the butter. Bring a large pot of salted water to a gentle boil. Meanwhile, melt the butter in a large, light-colored skillet over medium heat. Add the sage and cook, swirling the pan, until the milk solids turn golden brown and the butter smells nutty. Remove from the heat immediately.
Cook the gnocchi. Cook in small batches, stirring gently once to prevent sticking. Once they float, cook for about 2 minutes more, then lift out with a slotted spoon. Reserve a cup of cooking water.
Toss and serve. Return the butter sauce to low heat. Carefully stir in 1/4 cup of cooking water, then add the gnocchi and toss gently. Add the Parmesan and another splash of water if needed to make a light coating. Finish with black pepper and the optional lemon zest. Serve immediately with extra Parmesan.
Cook’s notes
The key to tender gnocchi is draining the squash thoroughly and working in only enough flour to bring the dough together; wetter squash requires more flour. You can also shape and freeze the uncooked gnocchi in a single layer, then transfer them to a freezer bag and boil directly from frozen.
