Butternut Squash Gnocchi with Sage Butter Sauce

This Homemade Butternut Squash Gnocchi is the ultimate fall comfort food, tasting like a cozy, elegant hug in a bowl. This recipe creates the most incredibly light, pillowy, and tender gnocchi, packed with the sweet, nutty flavor of roasted butternut squash. Tossed in a simple yet sophisticated brown butter and sage sauce, it’s a restaurant-quality dish that’s surprisingly fun and rewarding to make from scratch.

The process of making your own gnocchi is a true joy, and this recipe is perfect for an autumn weekend project. The combination of the delicate squash gnocchi with the aromatic, nutty sage butter is a timeless fall pairing that will have everyone believing you’re a pasta-making pro.

this recipe

Why You’ll Love This Recipe

• Incredible Fall Flavor: The perfect harmony of sweet roasted squash and earthy, savory sage.
• Pillowy & Tender Texture: These gnocchi are light and airy, melting in your mouth.
• Impressive Homemade Meal: A stunning dish that’s perfect for a special dinner or date night in.
• Surprisingly Simple: A straightforward, step-by-step guide to making perfect homemade gnocchi.

Ingredients

For the Butternut Squash Gnocchi:

• 1 small Butternut Squash (about 2 lbs)
• 1 cup All-Purpose Flour, plus more for dusting
• 1/2 cup Whole Milk Ricotta Cheese, strained
• 1 Egg Yolk
• 1/2 cup Grated Parmesan Cheese
• 1/2 teaspoon Salt
• 1/4 teaspoon Ground Nutmeg

For the Sage Butter Sauce:

• 1/2 cup (1 stick) Unsalted Butter
• 10-12 Fresh Sage Leaves
• Salt and Black Pepper, to taste
• For Serving: Extra grated Parmesan cheese, toasted chopped walnuts (optional)

Step-by-Step Instructions

1. Roast the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place it cut-side down on a baking sheet and roast for 40-50 minutes, or until very tender.
2. Prepare the Purée: Once cool enough to handle, scoop the roasted squash flesh into a food processor or a bowl. Mash or blend until completely smooth. You should have about 1 cup of purée. Important: If the purée seems watery, spread it in a dry skillet over medium heat for a few minutes to cook off excess moisture. Let it cool completely.
3. Make the Gnocchi Dough: In a large bowl, combine the 1 cup of cooled squash purée, strained ricotta, egg yolk, Parmesan cheese, salt, and nutmeg. Gradually stir in the flour until a soft, slightly sticky dough forms.
4. Knead and Shape: Turn the dough out onto a well-floured surface. Knead gently for 1-2 minutes until smooth, adding more flour as needed to prevent sticking. Do not overwork the dough. Divide the dough into 4 sections.
5. Roll and Cut: Roll each section into a long rope about 3/4-inch thick. Use a sharp knife or a bench scraper to cut the rope into 1-inch pieces. You can leave them as pillows or roll each piece over the tines of a fork to create ridges.
6. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches. Cook for 2-4 minutes, or until they float to the surface. Use a slotted spoon to remove the cooked gnocchi and set aside.
7. Make the Sage Butter Sauce: In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook for 2-3 minutes, until the butter starts to brown and smell nutty, and the sage leaves are crispy.
8. Combine and Serve: Add the cooked gnocchi to the skillet with the sage butter and toss gently to coat. Season with salt and pepper. Serve immediately, topped with extra Parmesan cheese and toasted walnuts.

Tips & Variations

• Pro Tip: The most common mistake with gnocchi is adding too much flour, which makes them heavy. The dough should be soft and slightly sticky. Use just enough flour on your hands and surface to make it workable.
• Pan-Sear for Crispy Gnocchi: After boiling, you can pan-sear the gnocchi in the butter sauce for a few minutes until the outsides are golden brown and crispy.
• Add Protein: Crumbled, cooked Italian sausage or pancetta is a fantastic savory addition to the sauce.
• Make Ahead & Freeze: You can freeze the uncooked gnocchi. Arrange them in a single layer on a floured baking sheet and freeze until solid. Transfer to a freezer bag. Boil directly from frozen, adding an extra minute or two to the cooking time.

Frequently Asked Questions (FAQ)

• Why are my gnocchi dense and chewy?
  • This is usually because the dough was overworked or contained too much flour. Mix the dough until it just comes together for the lightest, most tender result.
• How do I strain the ricotta?
  • Place the ricotta in a fine-mesh sieve set over a bowl, or in a cheesecloth-lined strainer, and let it sit in the refrigerator for at least 30 minutes to drain the excess whey.
• Can I use canned pumpkin instead?
  • While you can, the flavor of roasted butternut squash is much sweeter and more complex. If you use canned pumpkin, be sure to cook off the excess moisture as described in step 2.

Serving Suggestions

• This dish is a perfect, elegant main course for a fall evening. Serve it hot right from the skillet with a generous shower of freshly grated Parmesan cheese and a sprinkle of crunchy toasted walnuts or pecans. A simple green salad with a vinaigrette makes a lovely side.

Butternut Squash Gnocchi with Sage Butter Sauce

Homemade butternut squash gnocchi made from scratch and tossed in a rich, aromatic sage butter sauce. Cozy, vegan, and restaurant-worthy.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Servings: 4

Course: Main, Side

Cuisine: Italian

Calories: 513

Ingredients Equipment Method

Ingredients

  

• 1.4 pounds butternut squash (makes about 1 1/4 cups puree)
• 1 tablespoon olive oil
• 1 teaspoon nutritional yeast (optional)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 1/2 cups all-purpose flour (plus more for dusting)
• 2 tablespoons olive oil
• 2 tablespoons salted butter (dairy-free or regular)
• 1/2 cup chopped walnuts (optional)
• 1 shallot finely diced
• 1/2 teaspoon black pepper
• 6-7 leaves fresh sage, crushed
• 1/2 teaspoon kosher salt
• 1/2 cup dry white wine (or sub gnocchi pasta water)

Equipment

• Baking sheet with parchment paper
• Potato masher or food processor
• Bench scraper or knife
• Large pot for boiling
• Large skillet or saucepan
• Slotted spoon

Method

 

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Peel and slice the squash into 1/2-inch slices. Roast for 25–30 minutes, until fork tender.
2. Mash or blend the roasted squash until smooth. Stir in olive oil, nutritional yeast, nutmeg, and salt until evenly combined.
3. Create a mound of flour on a cutting board and make a well in the center. Add the squash puree and knead gently into a dough. Add more flour if too sticky. Let rest for 15 minutes.
4. Cut dough into four portions. Roll each into 1/2-inch ropes, then cut into 1/2-inch pieces. Boil in salted water until the gnocchi rise to the surface (3–5 minutes). Drain and set aside.
5. In a large skillet, melt olive oil and butter. Add walnuts and toast 3–5 minutes until fragrant. Remove and set aside.
6. Add cooked gnocchi to the pan and brown for 2–3 minutes. Push to one side and add shallot, sage, pepper, and salt. Sauté 3 minutes until fragrant.
7. Add white wine (or pasta water), scraping up brown bits. Simmer 5–7 minutes until reduced and gnocchi are crispy again. Return walnuts to pan and toss to coat.
8. Serve warm, topped with more black pepper or fresh herbs. Store leftovers in the refrigerator for up to 5 days.