Creamy Butternut Squash Gnocchi with Fried Sage
Pillow-soft potato gnocchi tossed in a velvety roasted butternut squash brown butter cream sauce with crispy fried sage leaves and toasted pine nuts.
In a nutshell: This authentic italian creamy butternut squash gnocchi with fried sage comes together in just 30 mins using simple whole ingredients. The chef's secret is to Canned 100% pure butternut squash or pumpkin puree cuts prep time to zero while delivering. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
This Creamy Butternut Squash Gnocchi is the epitome of cozy autumn comfort dining. Tender potato gnocchi are bathed in a luscious, naturally sweet roasted butternut squash sauce infused with nutty browned butter, garlic, fresh cream, and fragrant crispy fried sage. Ready in under 30 minutes, it brings fine-dining Italian elegance straight to your weeknight dinner table.
Key Equipment
- Large pot for boiling gnocchi
- Large deep skillet
- Blender or food processor
Chef's Pro-Tips
- Use roasted squash or puree: Canned 100% pure butternut squash or pumpkin puree cuts prep time to zero while delivering intensely rich silky sauce.
- Crisp sage in browned butter: Fry fresh sage leaves in foaming butter until translucent and crisp, then set them aside as a crunchy savory garnish.
- Reserve starchy cooking water: Add 2-3 tablespoons of gnocchi water to emulsify the squash puree with the browned butter and cream into a restaurant glaze.
Ingredients
4
servings
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1 lb (16 oz) potato gnocchi, shelf-stable or fresh
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4 tbsp unsalted butter, for nutty brown butter
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12 fresh sage leaves, whole, for frying
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3 cloves garlic, minced
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1 ½ cups butternut squash puree, roasted and blended or canned
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½ cup vegetable broth, low sodium
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½ cup heavy cream, for velvety texture
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¼ tsp ground nutmeg, essential for squash pairings
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½ cup Parmigiano-Reggiano cheese, freshly grated
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2 tbsp toasted pine nuts, for buttery crunch
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1 tsp kosher salt and black pepper, to taste
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Step-by-Step Instructions
Brown Butter & Crisp Sage
Melt butter in a large deep skillet over medium heat. Add whole sage leaves and cook for 2-3 minutes until butter turns golden-brown with nutty aroma and sage leaves are crispy. Use a fork to transfer crispy sage to a paper towel.
Sauté Aromatics & Build Sauce
Add minced garlic to the brown butter in the skillet, cooking for 30 seconds. Whisk in butternut squash puree, vegetable broth, heavy cream, nutmeg, salt, and pepper. Simmer on low for 4-5 minutes until smooth and bubbly.
Boil Gnocchi
Bring a large pot of salted water to a boil. Add gnocchi and cook for 2-3 minutes until they float to the surface. Scoop out 1/4 cup cooking water, then drain gnocchi.
Toss in Velvet Sauce
Transfer drained gnocchi directly into the warm squash sauce. Stir in grated Parmigiano-Reggiano cheese and a splash of reserved cooking water until the sauce glazes the gnocchi.
Garnish & Serve
Divide gnocchi among shallow bowls. Top with crispy fried sage leaves, toasted pine nuts, extra grated parmesan, and freshly cracked black pepper. Serve immediately!
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Yes! Both shelf-stable and frozen potato gnocchi work wonderfully. Boil just until they float to the top (typically 2-3 minutes), then transfer directly into the sauce.
Pan-seared Italian sausage crumbles, crispy prosciutto, or grilled chicken breast make fantastic protein additions.
Swap the butter for vegan butter or olive oil and replace heavy cream with full-fat canned coconut milk or cashew cream.
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