gnocchi with brown butter, sage and butternut

5 from 3 votes
Prep Time: 13 minutes
Cook Time: 23 minutes
Total Time: 35 minutes
Servings: 4


  • 3 cups diced butternut squash
  • 1 tablespoon olive oil
  • kosher salt and cracked black pepper
  • 1 lb. store-bought gnocchi
  • ½ cup unsalted butter, cut into 8 pieces
  • 3 cloves garlic, sliced
  • 20 large fresh sage leaves
  • 2 handfuls baby spinach or chopped kale


  • ½ cup freshly grated Parmesan cheese, plus more for garnish


  • Preheat oven to 425°F.  Place 3 cups diced butternut squash on a lined sheet tray, drizzle evenly with 1 tablespoon oil; toss until combined. Arrange in an even layer on the baking sheet, season liberally with salt and pepper. 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. gnocchi according to package directions.
  • Melt in a large skillet over medium-high heat ½ cup butter. Add in 15-20 sage leaves, 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 sliced garlic and cook 30 seconds more.
  • Add cooked gnocchi to brown butter sauce, and toss until it is evenly coated. Let gnocchi rest and continue to cook for about 2 minutes, or until the gnocchi is golden and toasty on the bottom side. Flip and cook for 1-2 minutes on the second side until golden. Stir in 2 handfuls spinach and roasted butternut squash, toss to combine.
  • Remove from heat, taste, and season with extra salt and pepper if needed. Serve warm, garnished with lots of grated Parmesan, if desired.


  • Serve with good, crusty bread and a sliced rotisserie chicken to complete this meal.


  • 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 up to 5 days in advance and store in an airtight container in the fridge.


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