Butternut Squash Gnocchi with Browned Butter, Garlic and Sage

October  4, 2016
0 Ratings
Photo by Leith Devine
  • Prep time 50 minutes
  • Cook time 30 minutes
  • Makes 7 dozen
Author Notes

I've made potato gnocchi many times, and substituted butternut squash this time. They are a little sweet, and taste amazing with the browned butter, garlic and sage. —Leith Devine

What You'll Need
  • 1 pound butternut squash, cooked
  • 2 eggs, beaten
  • 2 teaspoons salt
  • 1/2 cup parmesan cheese, grated
  • 2 1/2-3 1/2 cups flour (adjust as needed depending on how moist the squash is)
  • 1/4 cup butter
  • 6-8 fresh sage leaves
  • 1 teaspoon pepper
  • 1 clove garlic, crushed
  1. I started with cubed butternut squash. Microwave it on high until tender and cooked through. Puree in a food processor until smooth. Set aside in the refrigerator to cool.
  2. Beat the 2 eggs, and add the cooled squash puree and salt. Mix to combine.
  3. Add the flour 1 cup at a time and stir gently to combine. The amount of flour you use is dependent on the moistness of the squash. Keep adding flour until the dough stays together and can be kneaded. Knead gently or the gnocchi will be tough.
  4. Flour your work surface. Divide dough into small balls. Roll the balls out into a "snake" and use a knife or a bench scraper to cut individual gnocchi from the snake. They should be roundish, not flat. Gently roll with a fork for the traditional gnocchi grooves, but don't flatten them out. Place on parchment paper while you keep rolling.
  5. Bring a pot of salted water to a boil. Add gnocchi eight to ten at a time so they have room to cook. When they rise to the top, remove them with a slotted spoon and place in a bowl. Repeat until you have enough for dinner! Extra gnocchi can be frozen on a flat pan lined with parchment paper. When frozen, transfer to a freezer safe bag.
  6. Heat up a deep frying pan and melt the butter and add the sage leaves. I cut up some and left others whole. Cook until butter is browned, then add crushed garlic and pepper. Cook until sage leaves are crispy.
  7. Add cooked gnocchi to pan and cook to heat through, tossing in the butter.
  8. Serve with a sprinkling of parmesan cheese. These will be heavier than regular gnocchi.

See what other Food52ers are saying.

  • Jenn Sigmon
    Jenn Sigmon
  • Katelinlee
  • Leith Devine
    Leith Devine
  • josephinelemay

9 Reviews

Jenn S. October 20, 2020
Question: How many cups of squash puree? I have made a large batch of puree and have it in 2 cup portions. Thank you.
josephinelemay November 5, 2018
Does anyone know the yield on a pound of squash puree?
Leith D. November 6, 2018
When I wrote this recipe I put 7 dozen, I must have counted them at the time. 4-6 servings depending on whether you're serving it as a main dish or a side.
Tara M. January 15, 2018
This seems like a lot of flour compared to other gnocchi recipes I've used. Any particular reason why?
Leith D. January 15, 2018
It depends on the moistness of the squash, the wetter it is the more flour you need. I'll put in a note to make that clear! Thanks.
Leah G. September 22, 2017
Two tablespoons of salt seemed like a lot but I just trusted the recipe and went for it! SO SALTY.... Was that a typo?
Leith D. September 22, 2017
Yikes! Sorry about that, should have been 2 tsp. My apologies, I'll fix it now. Thanks for letting me know, I hope you'll try the recipe again!
Katelinlee January 7, 2017
This turned out great! Thank you.
Leith D. January 8, 2017
That's great! Thanks for letting me know!