This homemade gnocchi brings together the velvety sweetness of butternut squash with the comforting starchiness of riced potatoes. Each fluffy piece is elevated by a hint of nutmeg and the rich, nutty flavor of freshly grated Parmesan cheese. The sage brown butter sauce is the perfect finishing touch, adding a fragrant, toasty depth that clings to every delicious ridge of the gnocchi.
Made from scratch with love, this dish captures the essence of home cooking, transforming simple ingredients into a luxurious and satisfying meal. Perfect for family dinners or impressing guests, our Butternut Squash Gnocchi with Sage Brown Butter is a true testament to the beauty of handmade food.
Trying new recipes with my mom is like mixing love and adventure in the same bowl. It’s not just about the food—we share stories, laugh at our mistakes, and savor the joy of creating something new together. Even if the dish doesn’t turn out perfect, the memories always do. 🍽️ 😋
Butternut Squash Gnocchi
Equipment
- potato ricer
Ingredients
Gnocchi
- 1 cup butternut squash puree
- 2 cup cooked potato riced
- 1¾ cup all-purpose flour plus extra for dusting
- 1/2 cup Parmesan cheese grated
- 1 egg beaten
- 1½ nutmeg
- ½ tsp salt
Sage Brown Butter
- ½ cup butter
- 2 tbsp fresh sage
- parmesan cheese for serving
Instructions
- Prep the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves, cut side down, on a baking sheet lined with parchment paper. Bake until tender, about 45 minutes. Once cool, scoop out the flesh and mash until smooth. Measure 1 cup
- Prep the Potato: Peel and cube three or four large potatoes and cover them with water in a sauce pan over medium heat. When potatoes slowly fall off a knife when pierced, remove them from heat and pour cold water over them to stop cooking. Rice the potatoes in a potato ricer. Measure 2 cups
- Mix the Dough: In a large bowl, combine the mashed squash, and riced potatoes, parmesan cheese, egg, salt, and nutmeg. Gradually knead in flour until dough holds together. If sticky, add more flour but keep the dough soft.
- Form the Gnocchi: On a floured surface, divide the dough into smaller sections. Roll each section into a long rope, about 1/2 inch thick. Cut the ropes into ¾-inch pieces. Roll each piece over a gnocchi board (or the tines of a fork) to create ridges if desired.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, allowing them to cook until they float to the surface, about 15-17 minutes. You may test when they begin to float, if not cooked to desired doneness, return to pan. Remove with a slotted spoon and transfer to a plate.
- Prepare the Sauce & Serve: Melt butter with sage in a pot large enough to hold all the gnocchi. Once the butter begins to brown, add gnocchi and heat through. Transfer to a bowl and sprinkle with parmesan cheese.