Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce
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.
- Prep Time: 30 min
- Cook Time: 50 min
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
Ingredients
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