gnocchi with brown butter, sage + butternut

5 from 3 votes
Total Time: 30 minutes
Servings: 4


  • 3 cups butternut squash diced
  • 1 package store-bought gnocchi
  • ½ cup unsalted butter cut into 8 pieces
  • fresh sage 15-20 leaves
  • handful baby spinach


  • ½ cup freshly grated parmesan cheese


  • Pre-heat oven to 425°F.  Place 3 cups diced butternut squash on a lined sheet tray, drizzle evenly with 1 tablespoon olive oil, then toss until combined.  Arrange the squash in an even layer on the baking sheet, season liberally with kosher salt and cracked black pepper.  Then roast for 20-25 minutes, or until the squash is completely tender inside. (Cooking time will entirely depend on the size of your squash, so keep a close eye on it.)
  • Cook 1 lb. package of gnocchi according to package directions.
  • Melt ½ cup butter in a large skillet over medium-high heat. Once the butter has nearly melted, add in the 15-20 sage leaves. Continue to cook for 2-3 minutes, stirring continuously, until the butter has turned a light golden color and the sage leaves are crispy. Keep a very close eye on the butter so that it does not burn! Add 3 cloves garlic or frozen cubes and cook for 30 more seconds.
  • Immediately add the cooked gnocchi to the brown butter sauce, and toss until it is evenly coated. Let the gnocchi rest and continue to cook for about 2 minutes, or until the gnocchi is golden and toasty on the bottom side.  Then give it a flip, and cook for 1-2 minutes on the second side until golden. Stir in 2 handfuls of spinach and roasted butternut squash, and toss to combine.
  • Remove from heat, taste, and season with extra salt and pepper if needed. Then serve warm, garnished with lots of freshly-grated Parmesan cheese, if desired.


  • Serve with good, crusty bread and a sliced rotisserie chicken.


  • Protein: Fold in 1 lb. cooked and crumbled Italian sausage to the skillet just before serving.
  • Gluten-Free: Use Gluten-Free Gnocchi. I like the De-Lallo brand best.
  • Butternut Squash: Swap the butternut squash for sweet potatoes.


  • Dice the butternut squash in advance and store in an airtight container for up to 5 days.


Calories: 300kcal | Carbohydrates: 13g | Protein: 6g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 208mg | Potassium: 388mg | Fiber: 2g | Sugar: 2g | Vitamin A: 11968IU | Vitamin C: 22mg | Calcium: 205mg | Iron: 1mg