Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce

Butternut Squash Gnocchi: Your Ticket to Fall Flavor Heaven

Hey friends, Wyatt here! Grab your favorite apron and let me tell you about the dish that’s been turning my humble kitchen into a fall wonderland. Picture this: feather-light pillows of gnocchi, sunshine-yellow from roasted butternut squash, dancing in a nutty brown butter sauce with crispy sage leaves and toasted pecans. It’s like autumn decided to throw a flavor party in your mouth! This ain’t just pasta—it’s a hug in bowl form, fancy enough for date night but cozy enough for sweatpants Sundays. I’ve been tinkering with this recipe for years, stripping away fussy techniques until only the good stuff remained. No pasta rollers, no fancy gadgets—just your hands, a fork, and the magical alchemy that happens when simple ingredients collide. Whether you’re a gnocchi newbie or a seasoned dough-slinger, I’ll walk you through every step. Trust me, the look on your friends’ faces when you serve this? Priceless. Now, let’s make some magic!

Grandma’s Porch & The Squash That Started It All

Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce

Print Recipe

This is fall comfort food dressed up for a dinner party. Sweet, roasted butternut squash turns the gnocchi golden and tender, while nutty brown butter, crispy sage, and toasted pecans bring a warm, earthy crunch. Every bite tastes like autumn is showing off—soft, buttery pillows with just enough texture to keep things interesting.

• Author: Wyatt Porter
• Prep Time: 30 min
• Cook Time: 50 min
• Total Time: 1 hour 20 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

For the gnocchi:

1 medium butternut squash (about 2 lbs)

1 egg, lightly beaten

1 cup ricotta cheese, drained

1 cup grated Parmesan cheese

1 ½–2 cups all-purpose flour (plus more for dusting)

Salt & pepper, to taste

For the sauce:

6 tbsp unsalted butter

12 fresh sage leaves

½ cup chopped pecans

¼ tsp nutmeg

Salt, to taste

Instructions

Roast squash at 400°F (200°C) for 40–45 min until soft. Scoop flesh and puree until smooth. Cool.

Mix squash puree, egg, ricotta, Parmesan, salt, and pepper. Gradually add flour until dough is soft but not sticky.

Shape dough into ropes and cut into 1-inch pieces. Dust with flour.

Boil gnocchi in salted water until they float (2–3 min). Drain gently.

Brown butter in a skillet over medium heat. Add sage leaves and pecans, toasting until fragrant. Stir in nutmeg and salt.

Toss gnocchi in the brown butter sauce and serve hot with extra Parmesan.

Nutrition

• Calories: 540
• Fat: 26g
• Carbohydrates: 58g
• Fiber: 5g
• Protein: 17g

This recipe takes me straight back to Grandma Ethel’s farmhouse porch. Every October, she’d roast butternut squash halves with nothing but maple syrup and reckless amounts of butter. I’d sit on those creaky steps, kicking my legs while the smell wrapped around me like a flannel blanket. One rainy day when I was ten, I watched her turn leftover roasted squash into gnocchi—flour flying everywhere, her hands moving like a wizard’s. “Waste not, want not, Wyatt!” she’d say, flicking flour at my nose. That first bite? Mind-blowing. The pillowy gnocchi tasted like sweet earth and melted butter—comfort food with soul. When she passed, I found her splattered recipe journal with “SQUASH DUMPLINGS” scrawled in caps. My version’s a tribute to her: ricotta for extra tenderness, pecans for crunch, and enough brown butter to make her nod in approval. Every time I make it, I swear I hear that porch swing creak.

Gather Your Flavor Squad

For the Gnocchi:

• 1 medium butternut squash (2 lbs): The star! Look for one with a long neck—more flesh, less seed hassle. Chef’s hack: Microwave whole for 3 minutes before cutting—softens the skin.
• 1 egg, lightly beaten: Our binder. Room temp blends smoother.
• 1 cup ricotta, drained: Secret weapon for cloud-like texture. Drain overnight in a cheesecloth-lined sieve to avoid soggy dough.
• 1 cup grated Parmesan: Salty umami kick. Substitute: Pecorino Romano for extra punch.
• 1 ½–2 cups all-purpose flour: Start with 1½ cups! Over-flouring makes hockey pucks. Gluten-free? Swap 1:1 with AP GF blend.
• Salt & pepper: Season aggressively—squash needs it.

For the Sauce:

• 6 tbsp unsalted butter: We control the salt. Brown it slow—no rushing flavor!
• 12 fresh sage leaves: They crisp into herb confetti. No fresh? Use 1 tsp dried rubbed sage in butter.
• ½ cup chopped pecans: Toasty crunch. Allergy-friendly: Pepitas work great.
• ¼ tsp nutmeg: Warmth without shouting. Freshly grated if possible!
• Salt, to taste: Finish the sauce like a pro—salt at the end.

Let’s Build Some Flavor Magic

Step 1: Roast That Squash Right

Preheat oven to 400°F (200°C). Halve squash lengthwise, scoop seeds, and place cut-side up on a parchment-lined sheet. Roast 40-45 minutes until fork-tender. Wyatt’s Tip: Drizzle halves with 1 tbsp maple syrup pre-roasting—caramelization = flavor gold! Let cool 20 minutes, then scoop flesh into a food processor. Puree until silky. CRITICAL STEP: Spread puree on a plate, refrigerate 30 minutes. Moisture is the enemy of good gnocchi!

Step 2: Dough Time (Keep It Light!)

In a bowl, mix 1½ cups cooled puree (save extra for soup!), egg, ricotta, Parmesan, 1 tsp salt, and ½ tsp pepper. Gradually sprinkle in 1½ cups flour. Mix with a fork until shaggy. Chef’s Hack: Use a rubber spatula to fold—no overworking! Turn onto floured surface. Knead gently 3-4 times, adding sprinkles of remaining flour only if sticky. Dough should feel like a baby’s cheek. Rest 10 minutes under a damp towel.

Step 3: Shape & Cut Like a Pro

Divide dough into 4 baseball-sized pieces. Roll each into a ¾-inch thick rope. Slice into 1-inch pillows. Optional Fancy Touch: Roll each piece down a fork tine for ridges (sauce clings better!). Dust gnocchi lightly with flour—no sticking!

Step 4: Boil With Confidence

Bring a large pot of salted water to a gentle simmer (not rolling boil!). Cook gnocchi in batches—don’t crowd! They’re done when they float (2-3 minutes). Scoop out with a spider strainer. Game-Changer: Toss cooked gnocchi with 1 tsp olive oil to prevent clumping.

Step 5: Sauce Drama Unfolds

In a skillet over medium heat, melt butter. Swirl until golden-brown and nutty (3-4 minutes). Add sage—fry 30 seconds until crisp. Toss in pecans and nutmeg; toast 1 minute. Remove sage leaves; set aside for garnish. Season sauce with salt. Off heat, gently toss gnocchi in sauce. Pro Move: Add 2 tbsp pasta water to emulsify!

Plate It Pretty

Pile gnocchi high in shallow bowls. Drizzle extra brown butter sauce over top. Crush reserved crispy sage over the mountain. Finish with flaky sea salt, cracked pepper, and a snowdrift of extra Parmesan. Pairing Perfection: Serve with a bitter greens salad (arugula + lemon vinaigrette) to cut the richness. For wine? A buttery Chardonnay or light Sangiovese. And candles—always candles!

Mix It Up, Chef!

1. Sweet & Spicy Twist: Add 1 tbsp maple syrup + ¼ tsp cayenne to sauce. Top with crumbled bacon.

2. Vegan Wonder: Skip egg, use almond-milk ricotta, and swap butter for vegan butter or olive oil. Nutritional yeast instead of Parmesan.

3. Mushroom Lover’s: Sauté 1 cup wild mushrooms with the pecans. Finish with truffle oil.

4. Protein Power: Top with pan-seared scallops or shredded roast chicken.

5. Herb Garden Explosion: Add 1 tsp each fresh thyme and rosemary to the dough.

Wyatt’s Whispered Secrets

Okay, real talk: my first batch of these looked like lumpy potatoes. Why? Squash was too wet! Now I always drain puree like it owes me money. Also—don’t stress perfection. Misshapen gnocchi taste just as incredible. Over time, I added ricotta (game-changer!) and swapped walnuts for pecans after my buddy Joe brought back Georgia pecans from his road trip. Best accident ever! One more thing: this sauce is liquid gold. Double it and save half for drizzling on roasted veggies or scrambled eggs. Finally, invite people over. Food this good deserves an audience—even if it’s just your goldfish. (RIP, Bubbles.)

Your Gnocchi Queries, Solved!

Q: My dough’s super sticky! Help?
A: Breathe! Sprinkle flour 1 tbsp at a time, folding gently. Stop when it barely stops clinging to your finger. Resting dough also reduces stickiness.

Q: Why did my gnocchi dissolve in the water?
A: Two culprits: under-kneaded dough (needs minimal structure) or over-wet squash. Next time, squeeze puree in a towel to remove moisture—you’ll lose ¼ cup liquid!

Q: Can I freeze gnocchi?
A: Absolutely! Freeze raw gnocchi on a sheet pan, then bag ’em. Boil frozen—add 1 extra minute. No thawing needed!

Q: Butter burned before browning. Salvageable?
A: Sadly, no. Toss and restart on medium-low heat. Pro tip: Use a light-colored pan to monitor color change easily.

Nutritional Breakdown (Per Serving)

Calories: ~540 | Protein: 17g | Carbs: 58g | Fat: 26g | Fiber: 5g | Sugar: 3g

Final Thoughts
Every forkful of this butternut squash gnocchi is like pressing “pause” on the world and sinking into fall itself. The tender pillows, the nutty brown butter, the crispy sage — it’s comfort and elegance on the same plate. Sure, you could buy gnocchi, but where’s the story in that? This recipe carries a little bit of Grandma Ethel’s porch, a little bit of kitchen mischief, and a whole lot of heart. So roll up your sleeves, flick some flour around, and let the smell of roasted squash turn your kitchen into a love letter to autumn. Because some meals aren’t just cooked — they’re remembered.