butternut squash and gnocchi recipe

Written BySheba G Updated On
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The Best butternut squash and gnocchi recipe

I love this butternut squash and gnocchi recipe because it is the perfect cozy meal for fall. The sweet roasted squash pairs so well with soft pillowy gnocchi and a simple sage butter sauce. My kids actually ask for seconds every time I make it, which is a huge win in my book. It is also packed with vitamin A from the squash and fiber from the whole wheat gnocchi, so I feel good about serving it to my family. Whether it is a busy weeknight or a Sunday dinner with friends, this dish always hits the spot.

Butternut Squash and Gnocchi with Sage Butter

Butternut Squash and Gnocchi with Sage Butter

4.7 from 1603 votes

A comforting one pan dish featuring roasted butternut squash and tender gnocchi tossed in a brown butter sage sauce. This recipe is quick to make and full of fall flavors.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roasted Squash

1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Gnocchi and Sauce

1 pound potato gnocchi
4 tablespoons unsalted butter
6 fresh sage leaves
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Salt and pepper to taste

👨‍🍳Directions

1Preheat oven to 425°F.
2Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.
3While squash roasts, bring a large pot of salted water to a boil. Cook gnocchi according to package directions, usually 2-3 minutes until they float. Drain and set aside.
4In a large skillet over medium heat, melt butter. Add sage leaves and cook until butter turns golden brown and smells nutty, about 3-4 minutes. Remove sage leaves and set aside.
5Add minced garlic to the skillet and cook for 30 seconds. Then add the cooked gnocchi and roasted squash. Toss to coat in the butter sauce.
6Sprinkle with Parmesan cheese and crumble the fried sage leaves on top. Season with salt and pepper to taste. Serve immediately.

🔧Equipment

Baking sheet
Large pot
Large skillet
Mixing bowl
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can use store bought gnocchi to save time. For extra crunch, add toasted walnuts or pecans before serving.

Watch Video Of How Butternut Squash and Gnocchi with Sage Butter Works

This butternut squash and gnocchi recipe is always a good idea for any occasion. It works well for family gatherings because it is simple to make yet feels special. I hope you enjoy it as much as my family does.

❓ Frequently Asked Questions About Butternut Squash and Gnocchi with Sage Butter

1. Can I use frozen butternut squash instead of fresh?

Yes, you can use frozen cubed butternut squash. Just make sure to thaw and pat it dry before roasting so it gets nicely browned.

2. Can I make this recipe gluten free?

Absolutely. Use gluten free gnocchi and check that your butter and Parmesan are gluten free. The rest of the ingredients are naturally gluten free.

3. How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a little extra butter to refresh the sauce.

4. Can I add protein to this dish?

Sure. Cooked chicken, Italian sausage, or crispy bacon would all be great additions. Add them when you toss the gnocchi and squash.

5. What can I use instead of sage?

If you do not have sage, try fresh thyme or rosemary. They both pair well with butternut squash and butter.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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