Brown Butter Sage Gnocchi with Roasted Squash

Brown Butter Sage Gnocchi with Roasted Squash
Serves 3–4

Ingredients:

Roasted Squash

• 2 cups honeynut or butternut squash, cubed
• 1–2 tbsp olive oil
• Salt, pepper, oregano

Gnocchi

• 1 (16–18 oz) package potato gnocchi
• 6 tbsp butter
• 2 tbsp fresh sage, chiffonade, plus a few whole leaves for garnish
• 1 leek, thinly sliced (white + light green parts)
• 3–4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup grated parmesan, plus more to top
• 1/2 cup reserved pasta water
• Salt & black pepper, to taste
• Optional: juice of 1/2 lemon

Instructions: 

1. Roast the squash: Preheat the oven to 425°F. Toss the squash with olive oil, salt, pepper, and oregano. Spread on a parchment-lined sheet and roast for 30–35 minutes, until golden and tender.
2. Cook the gnocchi: While the squash roasts, boil the gnocchi in salted water according to the package directions. They’ll float when ready. Reserve 1/2 cup pasta water, drain, and toss the gnocchi with a little olive oil to prevent sticking.
3. Brown the butter: In a large skillet over medium-low heat, melt the butter, stirring until golden and nutty, about 3–4 minutes. Optional: Fry a few whole sage leaves until crisp, then set aside.
4. Build the sauce: Lower the heat slightly, then add the leeks and cook until soft, about 5 minutes. Add the sage, garlic, and red pepper flakes and cook for about 2 minutes.
5. Combine: Add the gnocchi and roasted squash. Stir in the parmesan, adding reserved pasta water a splash at a time until glossy.
6. Finish: Remove from heat and squeeze in lemon juice, if using. Top with parmesan, crispy or fresh sage, and a pinch of salt. Enjoy!

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Recipe Created By: Lindsey Walden