Butternut Squash Gnocchi Butter (Printable)
Soft gnocchi made from roasted squash, gently coated in a savory butter sauce with fresh sage.
# What You Need:
→ Gnocchi
01 - 1 medium butternut squash, halved and seeded (approximately 4.4 lbs)
02 - 1 large egg
03 - 1/2 cup freshly grated Parmesan cheese
04 - 1 cup all-purpose flour, plus additional for dusting
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon ground nutmeg (optional)
→ Butter Sauce
07 - 4 tablespoons unsalted butter
08 - 6 to 8 fresh sage leaves
09 - Salt and freshly ground black pepper, to taste
→ To Serve
10 - Additional grated Parmesan cheese
11 - Freshly ground black pepper
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Place squash halves cut side down and roast for 35 to 40 minutes until soft. Allow to cool slightly.
02 - Scoop out flesh and mash until smooth. Measure 1 1/2 cups of purée and cool completely before use.
03 - In a large bowl, combine cooled purée, egg, Parmesan, salt, and nutmeg if using. Gradually add flour, mixing gently until a soft, slightly sticky dough forms without overworking.
04 - Lightly flour a surface. Divide dough into 4 portions. Roll each into a 3/4-inch diameter rope. Cut into 1-inch pieces and optionally roll over the back of a fork to create ridges.
05 - Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches until they float, about 2 to 3 minutes. Remove with a slotted spoon and set aside.
06 - In a skillet, melt butter over medium heat. Add sage leaves and cook until butter is fragrant and golden, about 2 to 3 minutes.
07 - Add cooked gnocchi to the skillet and toss gently to coat and heat through, 1 to 2 minutes. Serve immediately garnished with extra Parmesan and freshly ground black pepper.
# Expert Suggestions:
01 -
- Light and pillowy gnocchi that somehow feels indulgent without being heavy.
- The whole dish comes together in just over an hour, making it perfect for weeknight dinners or impressing guests without stress.
02 -
- Don't skip cooling the squash purée completely; adding warm squash to egg makes it scramble slightly, and you'll end up with bits of cooked egg in your dough.
- The dough should feel slightly sticky before you flour the board—gnocchi made with slightly wet dough will be tender, while overly dry dough creates little lead bullets.
03 -
- Mash the squash by hand rather than processing it—you want silky texture, not gluey paste, and processing breaks down the cell walls too much.
- Use the finest sea salt you have; it dissolves into the dough more evenly and prevents gritty pockets.