Butternut Squash Gnocchi with Brown Butter and Sage

This Butternut Squash Gnocchi is the ultimate autumn comfort dish. Soft, pillowy gnocchi made with roasted butternut is dressed in a nutty brown-butter sauce and finished with toasted walnuts, crispy sage, and grated Parmesan. It’s elegant enough for guests and simple enough for a weeknight.

Why Make Butternut Squash Gnocchi

This recipe delivers tender, homemade gnocchi with warm fall flavors. Roasted squash gives the dough natural sweetness and a smooth texture, and the brown butter sauce adds a toasty, savory finish. The result is comforting, balanced, and satisfying.

• Comfort food for cool weather. Rich and warming, perfect for fall and winter dinners.
• Homemade texture and flavor. Fresh gnocchi have a lighter, fresher bite than store-bought varieties.

Ingredient Notes

• Butternut squash: Fresh is best for flavor and texture. Pre-cut squash is fine if you prefer convenience. Kabocha can be used as a substitute for a slightly different flavor and creaminess.
• Butter: Unsalted butter allows you to control seasoning. Use a plant-based butter to make the dish dairy-free.
• All-purpose flour: The base for the gnocchi dough. If you need gluten-free, use a 1:1 gluten-free flour blend and adjust as needed.
• Eggs: One whole egg plus an extra yolk help bind the dough without making it heavy.
• Walnuts: Toast and chop them for texture and flavor. Pecans or roasted pumpkin seeds are good alternatives.
• Sage: Fresh leaves crisp up beautifully in brown butter and add a wonderful aroma.
• Seasonings: Nutmeg, cayenne, salt, and black pepper balance the sweetness of the squash and enhance depth.
• Parmesan: Freshly grated for the dough and extra to finish the dish. Use a vegan parmesan if avoiding dairy.

Exact ingredient amounts and a printable recipe are included in the recipe card below.

Steps To Make Butternut Squash Gnocchi From Scratch

Step One. Roast the squash at 350°F (175°C) until very tender and slightly browned at the edges, about 50 minutes to 1 hour. When cool enough to handle, mash or purée the flesh until smooth.

Step Two. In a large bowl, combine 1.5 cups of the squash purée with grated Parmesan, egg, egg yolk, nutmeg, cayenne, salt, pepper, and about 5 cups of all-purpose flour. Stir until a soft dough forms. If the dough is sticky, add flour 1/4 cup at a time until it can be handled.

Step Three. Divide the dough into four portions. On a well-floured surface, roll each portion into a rope about 1 inch thick.

Step Four. Cut each rope into small pieces to form gnocchi. Place them on a parchment-lined baking sheet. If desired, gently press each piece with a fork for ridges that hold sauce.

Step Five. Bring a large pot of salted water to a boil. Working in batches, add the gnocchi and cook 3–5 minutes until they float. Remove with a slotted spoon and set aside.

Step Six. In a large skillet over medium heat, cook butter, stirring, until it turns golden and develops a nutty aroma, about 3–4 minutes. Add a tablespoon of olive oil to stabilize the butter. Add fresh sage leaves and optional minced shallot and cook for about 2 minutes until the leaves crisp and shallot softens.

Step Seven. Add the cooked gnocchi and chopped toasted walnuts to the skillet. Gently toss until the gnocchi are warmed through and coated in the browned butter, about 3–5 minutes. Taste and adjust seasoning with salt and pepper.

Step Eight. Serve immediately, topped with extra grated Parmesan, additional toasted walnuts, and a few crispy sage leaves for garnish.

Recipe Pairings

This gnocchi pairs beautifully with a simple mixed green salad or crusty bread to soak up extra brown butter. For a heartier meal, serve alongside roast or pan-seared chicken or salmon. A light, acidic salad helps cut through the richness.

Make Ahead and Storage Tips

To prepare ahead: Cut and shape the gnocchi, then refrigerate on a parchment-lined sheet for 1–2 days, or freeze in a single layer and transfer to an airtight container for up to two months. Cook from frozen or thaw in the refrigerator first, then boil as directed.

Storage: Leftover cooked gnocchi keeps in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet with a little butter or oil to restore texture.

Other Squash Recipes To Try

Salads

Butternut Squash Feta Salad

Soups

Creamy Dairy Free Butternut Squash Soup

Side Dishes

Butternut Squash Quinoa Salad

Dinner

Savory Sausage Stuffed Acorn Squash