This Brown Butter Sage Butternut Squash Gnocchi is a delicious fall dinner with homemade gnocchi, kale and caramelized onions.
When September rolls around, I can’t wait to make this gnocchi. It’s a labour of love, but the flavours are out of control! I’ve personally been making this dish once a year since 2016 and it’s the best way to kick off the fall season.
Why You’ll Love This Recipe
- Great dinner party dish: Impress everyone by making your own gnocchi from scratch.
- Fall flavours: It’s packed with fall flavours from the butternut squash to the brown butter and sage.
Ingredients and substitutions
- Butternut squash – you could also use store-bought potato, cauliflower or sweet potato gnocchi.
- Olive oil – or any neutral cooking oil like avocado oil.
- Yellow onion – white onion or shallots would also be good.
- Mushrooms – use any kind of mushrooms or leave them out.
- Garlic – fresh minced garlic is best, but jarred minced garlic also works.
- Kale – collard greens, spinach or arugula would also be good.
- Butter – try using margarine instead.
- Sage – marjoram or rosemary will provide a similar flavour.
Gnocchi
- Butternut squash puree – make and freeze the puree ahead of time for easy prep.
- Nutmeg – mace, allspice or cinnamon would also work here.
- Parmesan cheese – nutritional yeast is a great dairy-free option.
- Egg – you can leave it out if you’re allergic to egg.
- Flour – try gluten-free flour instead.
How to make butternut squash gnocchi
Step 1: Puree the squash.
Boil the squash, then blend until pureed.
Step 2: Make the dough.
Mix the gnocchi ingredients together to form the dough.
Step 3: Form the gnocchi.
Roll the dough balls into rope, then slice into pieces.
Step 4: Sauté the veggies.
Sauté the onion, mushrooms and garlic.
Step 5: Cook the gnocchi.
Boil the gnocchi until it floats.
Step 6: Toss in the sauce and serve.
Add everything to the skillet with the veggies then serve.
Recipe tips
Here are some tips for making this delicious butternut squash gnocchi:
- Freeze the pureed squash: Thaw it in the fridge then use it to make fresh gnocchi.
- Add more toppings: Crumbled walnuts, pecans or red pepper flakes would all be good.
- Reuse extra squash: Use it to make a ravioli bake or stuffed shells.
Frequently Asked Questions
Can the gnocchi be pan fried instead of boiled?
You can pan fry the gnocchi after boiling it, but you’ll need to boil it for 2-3 mins first.
Can I add meat?
Yes! Italian sausage or bacon would taste delicious with the brown butter sage sauce.
Why is my gnocchi falling apart?
If your gnocchi is falling apart while boiling, the dough was likely too sticky. Add more flour when kneading to absorb any excess moisture.
Can I make the dough ahead of time?
You can store the uncooked gnocchi in the fridge for 1-2 days, or freeze it for up to 3 months.
What to serve with butternut squash gnocchi
- A nice fresh salad like this arugula salad
- Fresh crusty bread or garlic bread
- Garlic parmesan brussels sprouts
Storing and reheating
Storing: Store leftovers in the fridge for 2-3 days. Reheat on the stovetop or in the microwave for 1-2 mins, then top with fresh parmesan.
Freezing: Freeze the uncooked gnocchi for 3 months. You should only freeze it uncooked, as cooked gnocchi will get mushy.
More butternut squash recipes
Meal prep tools
- These glass meal prep bowls are so great for microwaving and reheating your food safely.
- Here’s a pizza cutter that you can use to cut the gnocchi.
- A Y shaped vegetable peeler is the best way to peel squash.
- Vitamix is the best blender on the market and what I use.
Brown Butter Sage Butternut Squash Gnocchi
Ingredients
- 1 small butternut squash chopped
- 1 tbsp olive oil
- 1 small yellow onion thinly sliced
- 2 cups chopped mixed mushrooms
- 2 cloves garlic minced
- 2 cups chopped kale
- 1/3 cup salted butter
- 3 tbsp chopped sage
Gnocchi
- 1 cup butternut squash puree
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp nutmeg
- 2/3 cup Parmesan cheese
- 1 egg
- 2 cups flour
Instructions
- Slice butternut squash in half, then peel off skin. Dice into 1-inch pieces, then cook for 12-15 min in a large pot of water. Drain water from squash, then blend in the Vitamix. Reserve 1 cup puree, and save the rest for later – it freezes well!
- Mix together squash puree, nutmeg, salt and pepper, parmesan cheese, egg and 1/3 cup of the flour. Keep adding flour in third cup measurements, mixing together with your hands as necessary. It should feel like a soft dough.
- Meanwhile, heat 1 tbsp olive oil in a large skillet. Add onions, then cook on med-low heat for 10-15 min.
- On a floured surface, break dough into four equal parts. Stretch and roll out each ball into thick ropes of dough, breaking in half and continuing to roll and thin out to 1-inch round ropes.
- Meanwhile, add mushrooms and garlic to the skillet of onions and cook for 5-7 min until all juices release.
- Arrange all ropes of dough in a row then slice into 1-inch thick pieces of gnocchi using a pizza cutter or knife. Cook gnocchi in a large pot of boiling salted water for 2-3 min. Gnocchi should be floating when finished cooking.
- Drain then add to skillet along with kale and butter, cooking for 2-3 min. Stir in chopped sage then remove from heat.
- Serve with grated parmesan cheese and enjoy! Gnocchi freezes well on its own up to three months and can be made ahead of time too!
Video
Comments & Reviews
Danica says
Very good combination of ingredients in this recipe! Great taste! I roasted the butternut squash instead of boiling it and added a little more water to the dough as a consequence (baking removes part of water). We will definitely make it again!
Taylor Stinson says
I’m so happy you enjoyed!
Danica says
Big thanks for the recipe, we loved it. I come across your recipe when searching and will definitely check out your other recipes too!
Mar says
This looks AMAZING! I have a squash currently sitting on my counter, so I may give this one a try. Thanks for hosting this giveaway, my fingers are crossed. I’ve always wanted a Vitamix but the price tag scares me away. I’d love to use it to make my favourite soups in the winter and fall, and I’m sure it would help when I need to restock the freezer with homemade baby food for the little one too!
Maddie says
Yum! Can you make the dough ahead of time and refrigerate it?
Taylor Stinson says
Hey Maddie – yes you totally can! I would say don’t make it any more than one or two days ahead of time though! The pre-cooked dough should also freeze well!
Trudy says
Taylor I LOVE this! Gnocchi is one of my fav foods and I seriously can’t get enough of pumpkin right now. I bought 3 cans over the weekend with grand aspirations that have yet to be uncovered until now lol
Nicoletta @sugarlovespices says
Butternut squash gnocchi, sooo good! Great job, Taylor, I’m Italian, I can recognize a good plate of gnocchi 😉 . I’m getting hungry!!
Fida | Sweet and Savoury Pursuits says
This looks incredible Taylor, I’ve never made gnocchi before but I do love it and this flavour combination sounds delicious. Can’t wait to try it!
Taylor Stinson says
Thanks so much Fida! I honestly don’t care much for store bought gnocchi – it’s so much better homemade 🙂
Robyn Gleason says
Oh my gosh, Taylor, your photos are mouth-watering! I just want to do a face plant in all of that deliciousness 🙂
What fun it’s been to join in with such talented foodies as yourself. Happy Friendsgiving, Neighbour!
Taylor Stinson says
Thanks so much Robyn!!! It’s been SO much fun collaborating with you for these Friendsgiving recipes! Now I just need to go make everyone’s delicious looking food 😀