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Brown Butter Butternut Squash Gnocchi with Sage
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4.86 from 7 votes

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. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: butternut squash gnocchi
Servings: 6 servings
Calories: 349kcal
Author: Taylor Stinson


  • 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


  • 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


  • 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!



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