Gnocchi with Butternut Squash Squacchi Perhaps
Indulge in the comforting flavors of fall with this Gnocchi with Butternut Squash and Sage Brown Butter recipe. Perfectly tender gnocchi pairs beautifully with sweet, caramelized roasted butternut squash and a nutty browned butter sauce infused with crispy sage leaves and garlic. This easy yet elegant dish is ready in just 45 minutes and is finished with a generous sprinkle of Parmesan cheese for the ultimate creamy finish. With an optional kick of chili flakes, this recipe strikes the perfect balance between warm, savory, and slightly spicy. Perfect as a weeknight dinner or a crowd-pleaser for gatherings, this seasonal delight brings gourmet flair to your table while highlighting the best ingredients of autumn.
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Recipe Information
Ingredients
- 500 grams gnocchi
- 1 medium butternut squash
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 whole fresh sage leaves
- 2 cloves garlic
- 50 grams Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons chili flakes (optional)
- 2 liters water
- 1 tablespoon salt for boiling water
Instructions
Preheat your oven to 200°C (400°F).
Peel and cube the butternut squash into 1-inch pieces.
Place the cubed butternut squash on a baking tray. Drizzle with olive oil and season with half a teaspoon of salt and a pinch of black pepper.
Roast the butternut squash in the oven for 20-25 minutes, or until tender and slightly caramelized. Toss halfway through to ensure even roasting.
In the meantime, bring 2 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water.
Cook the gnocchi in the boiling water according to the package instructions. Fresh gnocchi will float to the surface when done, usually within 2-3 minutes.
While the gnocchi is cooking, melt the butter in a large skillet over medium heat.
Add the sage leaves and cook for 1-2 minutes until the butter begins to brown and the sage becomes crispy.
Stir in the minced garlic and cook for another 30 seconds, taking care not to burn the garlic.
Drain the cooked gnocchi and add it directly to the skillet with the browned butter and sage.
Carefully fold in the roasted butternut squash, ensuring the ingredients are well mixed and heated through.
Sprinkle in the Parmesan cheese and toss gently to coat the gnocchi and butternut squash. Adjust the seasoning with salt and black pepper to taste.
If desired, add a pinch of chili flakes for a hint of heat.
Serve immediately, garnished with additional Parmesan and crispy sage leaves if desired.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 10019 mg | 436% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 32.9 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1309 mg | 101% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4768 mg | 101% | |
*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.
