Roasted Butternut Squash & Sage Gnocchi (30-Minute Meal)

This recipe balances the earthy notes of sage with the natural sweetness of roasted winter squash. The “Gold Standard” technique here is the creation of a Beurre Noisette (brown butter), where the milk solids in the butter are toasted to a hazelnut color, providing a nutty depth that bridges the savory herbs and sweet vegetable. By mashing a portion of the roasted squash into the sauce, we create a naturally thick, creamy coating for the pasta without relying on heavy cream.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 20 Min
• Total Time: 30 Min
• Yield: 3 Servings
• Calories: 380 kcal per serving

Ingredients:

The Foundation

• 16 oz Potato Gnocchi (Shelf-stable or refrigerated)
• 3 cups Butternut Squash, cubed into 1/2-inch pieces
• 1 tbsp Olive Oil
• 1/2 tsp Salt & 1/4 tsp Black Pepper

The Sage Brown Butter Sauce

• 2 tbsp Grass-fed Butter (or Ghee)
• 10-12 Fresh Sage Leaves
• 2 cloves Garlic, minced
• 1/4 cup Low-Sodium Vegetable Broth (to loosen the sauce)
• 1/4 cup Freshly Grated Parmesan Cheese

Preparation Steps:

1. Roasting the Squash

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper on a parchment-lined baking sheet.
2. Roast for 15–20 minutes until tender and slightly caramelized.
3. Sauce Hack: Once roasted, take a fork and mash half of the squash cubes into a paste. This will serve as the thickener for your sauce later.

2. Boiling the Gnocchi

4. While the squash roasts, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions.
5. They are ready as soon as they float to the surface (usually 2–3 minutes). Drain and set aside, reserving 1/4 cup of the starchy pasta water.

3. Frying the Sage (Brown Butter)

6. In a large skillet over medium heat, melt the butter. Add the fresh sage leaves in a single layer.
7. Fry for 1–2 minutes until the leaves are crisp and the butter begins to turn a light golden brown and smell nutty. Remove the sage leaves and set them on a paper towel.

4. The Final Toss

8. Add the minced garlic to the brown butter for 30 seconds.
9. Stir in the mashed squash, whole squash cubes, cooked gnocchi, vegetable broth, and the reserved pasta water.
10. Toss gently over low heat for 2 minutes until the sauce is glossy and coats the gnocchi. Fold in the parmesan cheese and top with the crispy sage leaves.

Expert Tips:

• Texture Upgrade: For a professional “pan-seared” finish, drain the gnocchi and sauté them in the brown butter for 2 minutes before adding the liquid components. This gives the dumplings a crispy exterior that holds up better in the sauce.
• Uniformity: Ensure the squash pieces are cut into uniform 1/2-inch cubes. Smaller pieces will burn and turn bitter before the larger pieces are tender.