Homemade Butternut Squash Gnocchi with Brown Butter Sage Sauce
Published Date:
3/8/2026
Ingredients
1 medium butternut squash (approx. 2 lbs), halved lengthwise and seeded
1 tablespoon olive oil
1 cup whole milk ricotta cheese, strained of excess liquid
1/2 cup finely grated Parmesan cheese, plus more for serving
1 large egg yolk
1/4 teaspoon freshly grated nutmeg
1 teaspoon kosher salt, divided
1/2 teaspoon freshly cracked black pepper
2 to 2 1/2 cups all-purpose flour, plus extra for dusting
1/2 cup unsalted butter
15 fresh sage leaves
Instructions
Preheat your oven to 400°F (200°C). Rub the cut sides of the butternut squash with olive oil and place them cut-side down on a baking sheet lined with parchment paper. Roast for 45 to 55 minutes, or until the flesh is very tender and easily pierced with a fork. Remove from the oven and let cool slightly.
Once the squash is cool enough to handle, scoop the flesh out of the skin. Pass the flesh through a potato ricer or mash thoroughly until smooth to ensure there are no lumps. You need approximately 2 cups of mashed squash. If the mash is very wet, cook it in a saucepan over medium heat for a few minutes to evaporate excess moisture.
In a large mixing bowl, combine the mashed squash, ricotta cheese, grated Parmesan, egg yolk, nutmeg, half of the salt, and the black pepper. Mix with a wooden spoon until well combined and smooth.
Gradually fold in the flour, half a cup at a time. Mix gently until a soft dough forms. It should be slightly tacky but not sticking aggressively to your fingers. Be careful not to overwork the dough, or the gnocchi will become tough.
Turn the dough onto a well-floured surface. Divide the dough into 4 equal portions. Roll each portion into a long rope, roughly 3/4-inch thick. Using a bench scraper or sharp knife, cut the ropes into 1-inch pieces. Optionally, roll each piece over a gnocchi board to create ridges.
Bring a large pot of salted water to a rolling boil. Drop the gnocchi in carefully, working in two batches to avoid crowding. Cook until they float to the surface (about 2-3 minutes), then let them float for another 30 seconds before removing with a slotted spoon.
While the water boils, melt the butter in a large skillet over medium heat. Cook, swirling the pan occasionally, until the butter foams and the milk solids turn golden brown and smell nutty. Immediately add the sage leaves and fry for about 1 minute until crisp. Remove from heat.
Transfer the boiled gnocchi directly into the skillet with the brown butter. Toss gently to coat the dumplings. Serve immediately topped with extra Parmesan cheese.
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