Butternut Squash Gnocchi with Sage Butter
Delight in the comforting flavors of fall with this Butternut Squash Gnocchi with Sage Butter recipe, a perfect balance of light, fluffy gnocchi and rich, aromatic sauce. Made from roasted butternut squash, creamy ricotta, and a hint of nutmeg, these pillowy gnocchi are surprisingly easy to prepare and require just a handful of simple ingredients. Tossed in a golden-brown butter sauce infused with crispy sage leaves and a touch of cracked black pepper, each bite is brimming with savory, herbaceous goodness. Ideal for a cozy dinner, this dish is as beautiful as it is delicious, with its vibrant orange gnocchi and flecks of fresh sage. Serve it hot, garnished with grated Parmesan, for an elegant, restaurant-quality meal in the comfort of your home.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 2 cups all-purpose flour
- 1 cup ricotta cheese
- 0.5 cup Parmesan cheese (grated)
- 1 egg yolk
- 0.25 teaspoon nutmeg (ground)
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 10 leaves fresh sage leaves
- 0.5 teaspoon black pepper (freshly cracked)
- 0.25 cup flour (for dusting)
Instructions
Preheat the 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.
Roast the squash in the preheated oven for 45-60 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let it cool completely.
Scoop out the flesh of the squash and mash it until smooth. You will need about 1 cup of mashed butternut squash for this recipe.
In a large mixing bowl, combine the mashed squash, ricotta cheese, Parmesan cheese, egg yolk, nutmeg, and salt. Mix until well blended.
Slowly add the all-purpose flour, a little at a time, until a soft, slightly sticky dough forms. Avoid over-mixing to keep the gnocchi light and tender.
Lightly flour a clean surface and divide the dough into 4 pieces. Roll each piece into a long rope about 3/4 inch thick.
Cut the ropes into 1-inch pieces. If desired, gently roll each piece over the tines of a fork to create ridges that will help sauce cling to the gnocchi.
Bring a large pot of salted water to a gentle boil.
While the water heats, make the sage butter sauce. In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter begins to brown and the sage leaves are crispy, about 2-3 minutes.
Season the sage butter with black pepper and remove it from the heat.
Once the water is boiling, lower the heat to maintain a gentle simmer. Drop the gnocchi in batches into the water. They are cooked when they float to the surface, about 1-2 minutes.
Using a slotted spoon, transfer the cooked gnocchi directly into the sage butter sauce. Toss gently to coat.
Serve immediately, topped with additional grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 4.1 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 554 mg | 43% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
