Brown Butter Butternut Squash Gnocchi with Sage (Video!)

This Brown Butter Butternut Squash Gnocchi with Sage is a delicious twist on a classic, served with kale, mushrooms and caramelized onions. 

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How to make this recipe

1. Prep butternut squash – cut in half, peel off skin and dice into 1-inch pieces.
2. Cook squash for 12-15 min in a large pot of water. Prep vegetables while squash is cooking.
3. Drain water from squash, and blend into a puree in a blender.
4. Combine squash puree, nutmeg, salt and pepper, parmesan cheese, egg and 1/3 cup of the flour. Keep adding flour slowly until a soft dough forms.
5. Add onions to a hot skillet until caramelized.
6. Break dough in four parts. Stretch and roll out each ball into 1-inch thick ropes of dough and repeat. Arrange all ropes of dough in a row then slice into 1-inch thick pieces of gnocchi using a pizza cutter.
7. Add mushrooms and garlic to the skillet of caramelized onions and cook until juices release.
8. Cook gnocchi in a large pot of boiling salted water. Gnocchi will float when finished cooking. Drain and set aside.
9. Add kale and butter to skillet. Stir in cooked gnocchi and chopped sage.
10. Serve with grated parmesan cheese and enjoy!

Ingredients and substitutions

• Butternut squash 
• Olive oil – a neutral oil like sunflower oil, canola oil or grapeseed oil will work well as a substitute.
• Yellow onion – white onion, sweet onion or shallots can be used in place of yellow onion.
• Mushroom – use any mushroom variety of your choice. Leave out altogether if preferred.
• Garlic – use fresh or jarred minced garlic or garlic powder.
• Kale – collard greens, spinach or arugula can be used in place of kale.
• Butter – substitute with a butter alternative of choice.
• Sage – marjoram or rosemary can be used in place of sage.

Gnocchi

• Butternut squash puree – this is the star of the recipe. If you're looking for a substitution to regular potato gnocchi, then use cauliflower or sweet potato.
• Salt & pepper (to taste)
• Nutmeg – mace, allspice or cinnamon can be used alternatively to nutmeg.
• Parmesan cheese – use freshly grated parmesan cheese.
• Egg – try an egg substitute or eliminate the egg altogether.
• Flour – any gluten free flour or rice flour can be used as a substitute for flour.

Storing and reheating

If you have leftover gnocchi, it will store in the fridge for 2-3 days. Any longer and it may become mushy. When you're ready to enjoy your leftovers, heat on the stove for a few minutes or microwave on high for 1-2 minutes.

Freezing the gnocchi

As you can tell from the instructions, making gnocchi is a lengthy process. It's definitely worth it, but if you're making homemade gnocchi, you might as well make extra and freeze it for later! Uncooked gnocchi freezes well on its own up to three months. Once you have it in the freezer, pop it out whenever you're ready to make a gnocchi recipe. Just follow the cooking instructions listed above.

Note: You should only freeze uncooked gnocchi because cooked gnocchi will lose its texture and turn mushy in the freezer.

More butternut squash recipes

• Butternut squash lentil dal
• Roasted butternut squash recipes 3 ways
• Butternut squash chicken curry

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 Butternut Squash Gnocchi with Sage

This Brown Butter Butternut Squash Gnocchi with Sage is a delicious twist on a classic, served with kale, mushrooms and caramelized onions. 

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: butternut squash gnocchi

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6 servings

Calories: 349kcal

Author: Taylor Stinson

Ingredients

• 1 small butternut squash sliced and diced
• 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
• 1 2/3 cups flour

Instructions

• Slice butternut squash in half, then peel off skin. Dice into 1-inch pieces, then cook for 12-15 min with a bit of water in a large pot (just enough to cover squash).
• Meanwhile, slice onions, mushrooms and chop kale. Mince the garlic and sage. Set veggies aside for later.
• 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 until caramelized.
• On a floured surface, break dough into four equal parts. Stretch and roll out each ball into 1-inch thick ropes of dough, breaking in half and continuing to roll and thin out as necessary.
• Meanwhile, add mushrooms and garlic to the skillet of caramelized 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. Cook gnocchi in a large pot of boiling salted water for 2-3 min. Gnocchi should be floating when finished cooking. Drain and set aside briefly.
• Add kale and butter to skillet, cooking for 3-4 min. Stir in cooked gnocchi, then chopped sage.
• 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

Nutrition

Calories: 349kcal | Carbohydrates: 39g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 684mg | Potassium: 515mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5155IU | Vitamin C: 33mg | Calcium: 197mg | Iron: 3mg

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