Butternut Squash Gnocchi with Brown Butter Sage Sauce

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

Butternut Squash Gnocchi with Brown Butter Sage Sauce

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!

Course Dinner, Pasta

Cuisine American

Keyword 30 minutes or less, butternut squash, dairy free, gluten free, homemade gnocchi

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 187kcal

Author Jackie Akerberg

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

Instructions

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!

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