dileenthompson 
This recipe combines sweet, creamy roasted butternut squash with the nutty depth of brown butter and the aromatic crunch of fried sage. Pan-fried gnocchi provides a delightful, pillowy texture that soaks up the rich sauce perfectly.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 1 lb (about 2 cups) butternut squash, peeled and cubed into ½-inch pieces
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 lb store-bought potato gnocchi
- 6 tablespoons unsalted butter
- 15-20 fresh sage leaves
- 1 small shallot, finely minced (about 2 tablespoons)
- Optional: Pinch of grated nutmeg
- For serving: Grated Parmesan cheese
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until very tender and lightly caramelized at the edges.
- Mash the Squash: Transfer about three-quarters of the roasted squash to a bowl and mash with a fork until it forms a rough puree. Set the remaining roasted cubes aside for garnish.
- Pan-Fry the Gnocchi: While the squash roasts, bring a large pot of salted water to a boil. Cook the gnocchi according to package directions until they float to the top. Drain immediately. Heat 1 tablespoon of the butter in a large non-stick or cast-iron skillet over medium-high heat. Add the boiled gnocchi in a single layer (cook in batches if needed) and pan-fry for 2-3 minutes per side until golden and puffed. Remove from the skillet and set aside.
- Make the Brown Butter Sage Sauce: In the same skillet, melt the remaining 5 tablespoons of butter over medium heat. Add the sage leaves and cook for 2-3 minutes, swirling the pan, until the butter turns a nutty brown color and the sage becomes crisp. Use a slotted spoon to remove the sage leaves to a paper towel, leaving the brown butter in the pan.
- Build the Sauce: Reduce the heat to medium-low. Add the minced shallot to the brown butter and cook for 1 minute until softened. Add the mashed butternut squash and stir to combine, creating a creamy sauce. Thin the sauce with a splash of water or the pasta cooking water if it’s too thick. Season with salt, pepper, and a pinch of nutmeg if using.
- Combine and Serve: Add the pan-fried gnocchi and the reserved roasted squash cubes to the sauce. Gently toss to coat and warm through. Serve immediately, topped with the crispy sage leaves and a generous grating of Parmesan cheese.
Key Flavors & Notes
- Sweet Squash: The roasted butternut squash provides a natural, creamy sweetness that forms the base of the sauce.
- Nutty Brown Butter: Brown butter adds a deep, toasty, and rich flavor that is the perfect complement to the squash.
- Aromatic Sage: Fried sage leaves become crisp and fragrant, adding an earthy, aromatic element that defines the dish.
- Pro-Tip: Watch the butter carefully as it browns; it can go from perfectly nutty to burnt in seconds. The key signs are a nutty aroma and little brown specks (the milk solids) at the bottom of the pan. Boiling the gnocchi before pan-frying ensures a perfectly pillowy interior with a crispy exterior.
- Variation: For a touch of richness, stir in a tablespoon of mascarpone cheese into the sauce at the end. For a textural contrast, top with toasted walnuts or pecans.
