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Gnocchi with roasted butternut squash and sage in a creamy sauce is a comforting and flavorful dish that combines tender pasta with sweet, roasted squash and aromatic herbs. Perfect for a cozy dinner, this recipe highlights the rich textures and warm flavors of fall ingredients.
Ingredients
- 1 pound potato gnocchi
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons butter
- 3-4 fresh sage leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Optional: crushed red pepper flakes
Preparation
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes until tender and caramelized. Set aside.
Meanwhile, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until fragrant, about 1 minute. Remove the sage leaves and set aside for garnish.
In the same skillet, add the roasted butternut squash and cook for 2-3 minutes to reheat. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly. Season with additional salt, pepper, and red pepper flakes if desired.
Add the cooked gnocchi to the sauce, tossing gently to coat all pieces. Cook for another 2 minutes until heated through.
Serving Suggestions
Serve the gnocchi hot, garnished with the crispy sage leaves and an extra sprinkle of Parmesan cheese. This dish pairs beautifully with a crisp green salad or crusty bread for a complete meal.