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Delicious Squash Gnocchi Brown Butter Recipe for Fall

Squash Gnocchi Brown Butter
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Squash Gnocchi with Brown Butter and Sage Sauce is a cozy fall dinner featuring tender butternut squash gnocchi tossed in a rich, nutty brown butter sauce with crispy sage, sautéed kale, mushrooms, and caramelized onions.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 1 1/2 cups all-purpose flour (plus more for dusting)
  • 1 tbsp olive oil
  • 1 yellow onion, thinly sliced
  • 1 cup mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 cups kale, chopped
  • 4 tbsp unsalted butter
  • 6–8 fresh sage leaves
  • Salt, to taste
  • Red pepper flakes (optional)
  • Grated parmesan (optional)
  • Crushed walnuts or pecans (optional)

Instructions

  1. Boil the butternut squash until tender, then blend into a smooth puree.
  2. Mix the squash puree with flour and a pinch of salt to form a soft dough.
  3. Divide dough into 4 parts, roll into ropes, and cut into small gnocchi pieces.
  4. Boil gnocchi in salted water until they float (about 2–3 minutes).
  5. In a skillet, sauté onions, mushrooms, and garlic in olive oil until softened.
  6. Add kale and cook until wilted.
  7. In another pan, melt butter and cook over medium heat until it browns and smells nutty, then add sage leaves to crisp.
  8. Toss boiled gnocchi into the brown butter sage sauce and add sautéed veggies.
  9. Top with optional walnuts, parmesan, or red pepper flakes. Serve warm.

Notes

    Nutrition

    Find it online: https://bakerslider.com/squash-gnocchi-brown-butter/

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