Butternut Squash Gnocchi with Brown Butter and Sage


Halloween was a week long celebration for me, with two costumes and four halloween parties. I had so much fun dressing up, drinking wine, and seeing friends. I also started a new term of school, went to see the Dixie Chicks in concert (SO good), and visited the Edmonton Humane Society to snuggle all of the cats that I want so badly and can’t justify bringing home.


(Mary Poppins & Severus Snape – bffs, naturally)

On Tuesday, I thought I would be really fancy and make Ratatouille. It involved cooking eggplant, tomatoes, and zucchini for a few hours until it turns into a sort of stew. After two hours, I had some for supper, but decided to leave it on the stove for another hour or so. I had to leave the house and meant to tell my roommate to turn it off (can you tell where this is going?) Come 10 o’clock at night, I arrive home to a smoky kitchen and a pot full of charcoal. So needless to say, my post on Ratatouille was no longer. Sad story.



Fast forward to Sunday. Carb cravings. Half of a cooked butternut squash in the freezer. Fresh sage in the fridge. This gnocchi was a natural choice, really. I realize that the act of making gnocchi might be intimidating. If you haven’t noticed yet, I am rarely intimidated by recipes – in fact, I tend to be overly confident in my cooking skills (see Ratatouille incident…) I don’t personally think making gnocchi is very difficult. I did have the butternut squash cooked already, which saved me a step, but still. Plus, homemade gnocchi is incredibly delicious, especially when it involves butternut squash. If I haven’t convinced you yet, your hard work today will make your life super easy in the future. Gnocchi freezes well and you can pull it out on a busy weeknight and cook just like you would fresh. These sweet, pillowy babies will be your new fave.


Butternut Squash Gnocchi with Brown Butter and Sage 

Adapted from Iowa Girl Eats 

1 cup pureed Butternut Squash (the link above has instructions for roasting & pureeing the squash)

1 Egg, whisked and divided in half

1/4 tsp Salt

2 cups All Purpose Flour

1 tbsp Butter

1 Garlic Clove, minced

5 leaves Fresh Sage

1. Put pureed squash, salt, and 1/2 an egg in a medium-sized mixing bowl and stir together. Add 1 cup of flour, mixing well.

2. Turn dough out onto a floured surface, and knead in another cup of flour. This may not be exact – the dough will initially be very sticky, and you need to knead in flour about 1/4 cup at a time until the dough is… less sticky. This step is hard to describe, but knead it until the dough comes together and is easier to work with, but still slightly sticky. For me, this required adding 1 cup of flour.

3. Remove large pieces of dough, then roll into a rope and cut into 1 inch sections to form the gnocchi.

4. Bring a large pot of water to a boil and salt lightly.

5. Melt butter in a large skillet over medium heat, then add garlic and sage. Stir occasionally while you are working on the next step.

6. Add gnocchi to the boiling water, 1 cup at a time. Cook at a gentle boil until gnocchi float to the top of the pot, about 3 minutes. Using a slotted spoon, transfer the gnocchi to the skillet with the butter, garlic, and sage. Toss to coat the gnocchi and season with fresh ground pepper.


As per usual, my pictures do this recipe no justice (thank you fluorescent lighting, iphone 4, and ugly kitchen), but it was so yummy and I am beyond excited to have a bag of this gnocchi sitting in my freezer for a snowy, (busy, hungry) day.



2 thoughts on “Butternut Squash Gnocchi with Brown Butter and Sage

  1. Pingback: Eggs Florentine with Artichoke Hearts | Sweet Mayberry

  2. Pingback: Baked Gnocchi Mac and Cheese | Sweet Mayberry

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