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Brown Butter Sage Gnocchi With Butternut Squash

Brown butter sage gnocchi with butternut squash: pillowy potato gnocchi tossed in nutty browned butter with crispy fried sage and roasted squash cubes. A one-pan skillet method that creates golden, lightly crisp edges and a fragrant garlic-sage finish.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi
  • 1 lb potato gnocchi
Butternut squash
  • 2 cup roasted butternut squash, cubed
Brown butter
  • 6 tbsp unsalted butter
  • 10 fresh sage leaves
  • 2 clove garlic, minced
  • 0.25 cup grated parmesan cheese
  • 1 Salt and pepper, to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook gnocchi
  1. Bring a pot of salted water to a boil and cook potato gnocchi according to package instructions, then drain.
  2. Transfer the drained gnocchi to a colander and let excess water steam off for 1 minute.
Fry sage and brown the butter
  1. In a cast iron skillet over medium heat, melt unsalted butter until foaming, then add fresh sage leaves and fry until crispy.
  2. Remove the crispy sage leaves to a plate and keep warm.
  3. Continue heating the butter until it turns golden brown and smells nutty, watching closely to avoid scorching.
Sauté garlic and toss
  1. Add minced garlic to the brown butter and sauté until fragrant, about 30 to 60 seconds.
  2. Add cooked potato gnocchi and roasted butternut squash, tossing to coat and lightly crisp the gnocchi.
  3. Let the gnocchi sit undisturbed in the pan for about 1 minute at a time, repeating once, to build golden crispy edges.
Finish and serve
  1. Season with salt and pepper to taste, then top with grated parmesan cheese.
  2. Finish with the crispy fried sage leaves and serve immediately.

Notes

For the crispiest edges, let the gnocchi sit undisturbed in the hot pan for about a minute at a time before tossing again. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because gnocchi texture can turn soft. For a dairy-light option, use a plant-based butter and swap parmesan-style vegan cheese, keeping the same tossing method.