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Butternut Squash Gnocchi with Brown Butter Sage Sauce

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This Butternut Squash Gnocchi with Brown Butter Sage Sauce is the ultimate cozy dinner. The homemade gnocchi is soft, tender, and full of warm flavors. The dish is made with simple ingredients and is naturally dairy-free and gluten-free! Make this recipe for date night, when hosting loved ones or as the perfect weeknight from scratch meal!

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Butternut Squash Gnocchi with Brown Butter Sage Sauce (Dairy-Free & Gluten-Free!)

This homemade Butternut Squash Gnocchi looks fancy, but it’s shockingly simple; just roasted butternut squash purée and gluten-free flour mixed into a soft, golden dough that feels like a little love letter to fall. Once you roll it out and cut those tiny pillows, they cook up tender, slightly sweet, and so much lighter than anything you’ll find in a package.

Then comes the good part: a glossy sage butter sauce that smells like pure autumn the second it hits the pan. The gnocchi get tossed in that silky, fragrant goodness, finished with crispy sage leaves and a shower of gluten-free parmesan breadcrumbs for the perfect crunchy, salty finish. It’s cozy, elevated, and wildly satisfying — It’s a fall dinner that feels special enough for a night in with friends but easy enough to throw together on a weeknight!

Butternut Squash Gnocchi Ingredients

Butternut Squash Purée: Makes the gnocchi naturally sweet, tender, and so flavorful. It’s the perfect base alternative to potato for a light, pillowy gnocchi pasta.
Flour (Gluten-Free or All-Purpose): Helps bind the dough and form the soft, chewy texture of homemade gnocchi. The amount you use may vary depending on the moisture and flour type.
Sea Salt, Italian Seasoning & Nutmeg: These simple aromatics infuse a savory depth into the dough that sets these gnocchis apart from any you’ll find in stores.
Dairy-Free Butter & Olive Oil: Used for sautéing and finishing; they help the gnocchi crisp just slightly around the edges.
Shallot: Adds a mild sweetness and savory balance once sautéed in the sage-infused butter.

Brown Butter Sage Sauce Ingredients

Dairy-Free Butter: Browning your butter will transform your sauce into a nutty, golden brown butter sauce that adds depth and richness to this dish.
Fresh Sage Leaves: Crisp up beautifully and infuse the butter with their earthy, aromatic notes.
Reserved Pasta Water: Helps to create the creamy, glossy butter sauce that clings to every gnocchi.
Baby Spinach: Adds color, nutrients, and a little freshness to balance the richness and completes the dish.
Garlic Powder, Parmesan, & Breadcrumbs: Used for the crispy topping, adds the perfect contrast of crunch to the soft gnocchi.

What Is Gnocchi?

Gnocchi is a soft, tender dumpling traditionally made from potato, egg, and flour. This version uses butternut squash instead of potato and contains no egg, making it naturally lighter, slightly sweet, and completely dairy-free! It is a super fast cooking pasta that floats when ready, and pairs beautifully with buttery herb sauces like this sage and brown butter sauce.

What Is Brown Butter?

Brown butter is melted butter cooked until the milk solids lightly toast, creating a nutty, caramel-like aroma and golden color. This recipe uses dairy-free butter to achieve the same effect and is still rich, toasty, and absolutely heavenly. It’s a match made in heaven with the sage and butternut squash gnocchi.

How to Make This Butternut Squash Gnocchi with Brown Butter Sage Sauce

This dish comes together in a few simple steps that are actually a lot of fun! Making homemade gnocchi (or pasta in general) is one of my favorite things to do, and if you’ve never done it before, this is the best recipe to start with! It’s a restaurant-worthy meal that feels shockingly easy once you try it.

How to Make Homemade Gnocchi

You’ll be surprised at how easy it is to make homemade gnocchi. Follow these quick steps and watch a few simple ingredients transform into your favorite pasta recipe ever!

Combine the gnocchi ingredients

Start by combining the butternut squash purée, flour, salt, Italian seasoning, and nutmeg in a large bowl. Use a fork to mix until a soft dough forms. It should be slightly tacky but not sticky. If you find that your dough is too sticky, start adding 1 tablespoon of flour at a time until your dough is no longer sticky.

Shape the gnocchi

Add the dough onto a floured surface and knead just until smooth. Divide into 8 equal pieces, roll each section into a 1-inch thick rope, and cut into 1-inch gnocchi pieces. You can get fancy and indent an additional texture or shape to your gnocchi at this point if you’d like.

Cook the gnocchi

Bring a large pot of salted water to a boil. Add gnocchi in batches, cooking for about 3 minutes, or until they float. Remove with a slotted spoon and set aside while you prep the sauce.

How to Make Brown Butter Sage Sauce

Add the breadcrumbs along with the parmesan and garlic powder to a skillet and cook until golden, and then set aside. In the same skillet, melt the dairy-free butter with a splash of olive oil. Add the sage leaves and cook until they darken slightly and crisp, infusing the butter sauce with deep, earthy flavor. Remove the sage and reserve.

Add the shallot to the sage butter and sauté for 2–3 minutes. Add the cooked gnocchi and sauté for 1–2 minutes to brown the edges slightly. Pour in pasta water, letting it thicken to form a glossy, creamy coating. Add spinach until just wilted, and season with salt and pepper. Finish by topping with the crispy breadcrumbs and your fried sage leaves.

What to Serve with Butternut Squash Gnocchi

This gnocchi pasta dish is hearty and satisfying enough to enjoy on its own, but it also pairs beautifully with a few simple sides. A lemony arugula salad adds brightness and a pop of freshness, while roasted Brussels sprouts or broccoli bring a cozy, caramelized element to the plate. Slices of warm sourdough or garlicky bread are perfect for soaking up any extra brown butter sauce! If you’re looking for the perfect wine pairing, consider a crisp white wine to complement the dish! It’s one of those recipes that’s easy enough to make during the week but fancy enough to serve when hosting. It’s beautiful when platted and downright delicious!

How to Store and Reheat Butternut Squash Gnocchi

Store any leftovers in an airtight container in the refrigerator for up to three days. When you’re ready to reheat, warm the in a skillet with a splash of water to loosen up the sauce. Avoid microwaving if possible, as it can make the gnocchi chewy instead of soft and tender.

Best Tips For Making Homemade Gnocchi

Use just enough flour to prevent sticking; try to avoid using too much, or else your gnocchi will be too dense.
Cut the gnocchi into equal sizes, to ensure your cooking is consistent and the bites feel uniform, and the meal looks cohesive!
Dust the dough with flour before kneading to prevent it from sticking to your rolling surface.
Don’t over-knead the dough; gentle mixing keeps it pillowy.
Cook in small batches to avoid crowding the pot.

Expert Tips for the Perfect Sage Brown Butter Sauce

Add olive oil to prevent burning the butter; this is a tip that goes a long way!
Cook the butter on medium heat, not high, for even browning. You don’t want to over brown your butter.
Remove sage leaves the moment they crisp to avoid bitterness.
Use pasta water to emulsify the butter into a glossy sauce; it’s so important to remember to reserve some water after boiling your gnocchi!!

Why You’ll Love This Butternut Squash Gnocchi Recipe

This butternut squash gnocchi is pure comfort food with an elegant twist. The gnocchi is soft, flavorful, and completely elevated by the most deliciously simple dairy free brown butter sauce. It’s cozy and incredibly flavorful, naturally dairy-free, gluten-free, and shockingly easy to make, even if you’ve never tried a homemade gnocchi recipe before. This dish is perfect for fall and winter cooking, beautiful enough for entertaining, and absolutely the kind of recipe you’ll crave again and again. It’s everything you could want in a cozy pasta night: comforting, seasonal, satisfying, and filled with all the warm, rich flavors that make sage brown butter gnocchi such a classic.

Frequently Asked Questions About Making Homemade Gnocchi

How do I make gnocchi firmer? Add a little extra flour to stiffen the dough, or sauté them longer after boiling.

How long does it take to cook gnocchi? Just 2–3 minutes, they float when they’re done.

Can I make the gnocchi ahead? Yes! Shape the gnocchi, dust with flour, and refrigerate up to 24 hours before cooking.

Can I freeze homemade gnocchi? Freeze on a sheet pan until solid, then store in bags up to 2 months. Cook from frozen.

Did you make this recipe?

Don’t forget to leave a rating and review below to let me know how you liked this recipe!

Other Butternut Squash Main Course Recipes

Creamy Roasted Butternut Squash Pasta

High Protein Butternut Squash Soup

One Pot Butternut Squash Orzo

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Butternut squash gnocchi with wilted greens, crispy sage leaves, and golden crumb topping

Jackie Akerberg

Butternut Squash Gnocchi with Brown Butter Sage Sauce

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 8 servings

Course: Dinner, Pasta

Calories: 187

Equipment

stove

Ingredients

Gnocchi Ingredients

15 oz canned butternut squash puree
1¾-2 cups 1:1 gluten free or all purpose flour
½ tsp sea salt
½ tsp Italian seasoning
¼ tsp ground nutmeg
2 tbsp dairy-free butter
1 tbsp olive oil
1 shallot, thinly sliced
2 cups baby spinach
1 cup reserved pasta water

Breadcrumb Topping Ingredients

¼ cup gluten free breadcrumbs
2 tbsp dairy-free parmesan
½ tsp garlic powder

Method

Start by adding your butternut squash puree to a bowl with 1 3/4 cups of flour, Italian seasoning, salt and nutmeg. Use a fork to combine until you have a doughy texture. It should hold together well without being wet or sticky. Add additional flour 1 tbsp at a time until the right texture is achieved.
Transfer to a lightly floured working surface and gently knead for 10 seconds, adding more flour if needed. Form into a ball.
Cut the dough into 8 even sections and roll into 1" thick logs. Use a knife or dough scraper to cut into 1" pieces.
Bring a large pot of generously salted water to a boil. Add the gnocchi in batches, cooking for about 3 minutes, until they float to the surface. Remove with a slotted spoon and set aside.
In a separate skillet, prepare the breadcrumbs by adding the breadcrumbs, parmesan and garlic over medium heat and toasting until slightly golden. Season to taste. Remove and set aside.
Then add the butter and olive oil and warm over medium heat. Add in your sage leaves and cook them until they darken just slightly. Remove and set on a paper towel, reserving the remaining oil and butter, as it's now infused with delicious sage flavor.
Add in the shallot and sauté for 2-3 minutes until tender, before adding all of the gnocchi, cooking for a minute or two on each side. Add in a 1/2 cup of pasta water and let thicken. Repeat until desired sauciness is achieved. Add in the spinach and let wilt. Season with salt and pepper to taste.
Serve hot with a sprinkle of breadcrumbs and crispy sage leaves!

Nutrition

Serving 1servingCalories 187kcalCarbohydrates 31gProtein 5gFat 7gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 3gTrans Fat 1gSodium 226mgPotassium 57mgFiber 5gSugar 3gVitamin A 706IUVitamin C 2mgCalcium 32mgIron 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Butternut Squash Gnocchi with Brown Butter Sage Sauce

Butternut Squash Gnocchi with Brown Butter Sage Sauce (Dairy-Free & Gluten-Free!)

Butternut Squash Gnocchi Ingredients

Brown Butter Sage Sauce Ingredients

What Is Gnocchi?

What Is Brown Butter?

How to Make This Butternut Squash Gnocchi with Brown Butter Sage Sauce