Potato Gnocchi with Roasted Butternut Squash & Sage

Soft, pillowy potato gnocchi tossed with sweet roasted butternut squash, brown butter, and crispy sage. This version walks you through homemade gnocchi step by step, with options for using store-bought if you want to save time.

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🧡 Why You’ll Love It

• Pillowy gnocchi with detailed, beginner-friendly instructions.
• Roasted squash + brown butter = big flavor with simple ingredients.
• Flexible: use homemade or store-bought gnocchi.
• Easy to prep ahead for holiday dinners or dinner parties.
• Naturally meatless, but easy to add sausage or bacon if you want.

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🧂 Ingredients (what you actually need)

Serves 4 as a main, 6 as a side

For the Potato Gnocchi

• 900 g / 2 lbs starchy potatoes (Russet/Idaho are best)
• 1 large egg, lightly beaten
• 150–200 g (1¼–1⅔ cups) all-purpose flour, plus extra for dusting
• ¾ tsp fine sea salt

Time-saver: You can swap the homemade gnocchi for 900 g / 2 lbs store-bought potato gnocchi.

For the Roasted Butternut Squash

• 1 small butternut squash (about 900 g / 2 lbs), peeled, seeded, and cut into 1.5–2 cm (¾”) cubes
• 2 tbsp olive oil (any good baking oil is fine)
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ tsp dried thyme or 1 tsp fresh (optional)

For the Sage Brown Butter Sauce

• 6 tbsp (85 g) unsalted butter
• 10–12 fresh sage leaves
• 2 small garlic cloves, thinly sliced
• 60 ml / ¼ cup low-sodium vegetable or chicken broth
• 30 g / ⅓ cup freshly grated Parmesan, plus extra for serving
• ½–1 tsp lemon juice (to taste)
• Salt and black pepper, to taste
• Pinch of red pepper flakes (optional)

Optional Add-Ins

• 2 big handfuls baby spinach or chopped kale
• Toasted walnuts or pecans for crunch (about ⅓ cup)
• Crumbled goat cheese or gorgonzola for serving

Helpful Gear (Nice to Have)

• Potato ricer or food mill (makes ultra-light gnocchi)
• Large rimmed baking sheet (for roasting squash)
• Bench scraper (great for handling dough)
• Large nonstick or stainless skillet (for pan-searing gnocchi)
• Microplane grater for Parmesan (fine, fluffy grating)

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🍳 Steps (do this)

You can make the squash while the potatoes cook so the whole dish comes together smoothly.

1. Bake the Potatoes (for gnocchi)

1. Heat oven to 200°C / 400°F.
2. Scrub potatoes. Leave whole, do not wrap in foil.
3. Pierce each potato a few times with a fork, place directly on the oven rack or on a tray.
4. Bake 45–60 minutes, until very tender when squeezed with tongs.
5. Let cool just until you can handle them — they should still be hot when you rice them.

Why baking? It dries the potatoes so you need less flour and get softer gnocchi.

2. Roast the Butternut Squash

You can roast the squash on a separate rack while potatoes bake.

1. Line a rimmed baking sheet with parchment.
2. Toss squash cubes with olive oil, salt, pepper, and thyme (if using).
3. Spread in a single layer, don’t crowd.
4. Roast at 200°C / 400°F for 25–30 minutes, stirring once halfway, until tender and nicely browned on the edges.
5. Set aside; keep on the tray. Turn oven off if you’re done baking potatoes too.

3. Make the Gnocchi Dough

1. While potatoes are still warm, cut them in half lengthwise.
2. Scoop out the flesh and rice it onto a clean work surface or into a large bowl using a potato ricer or food mill. (If you don’t have one, mash gently with a fork; avoid overworking.)
3. Spread potatoes in a thin layer to let steam escape for 2–3 minutes. You want them dry, not wet.
4. Sprinkle salt and 150 g (1¼ cups) flour over the potatoes.
5. Drizzle beaten egg over the top.
6. Using your hands or a bench scraper, gently fold and press the mixture together until it forms a soft dough.
7. If the dough is very sticky, add more flour 1 tbsp at a time, just until it holds together. It should feel soft and slightly tacky, not dry or rubbery.

The less flour you can get away with, the lighter your gnocchi will be.

4. Shape the Gnocchi

1. Dust the work surface lightly with flour.
2. Cut the dough into 4 equal pieces.
3. Roll each piece into a long rope about 1.5–2 cm (¾”) thick.
4. Use a knife or bench scraper to cut each rope into 2–2.5 cm (1″) pieces.
5. At this point you can:
   • Leave them as little pillows, or
   • Roll each piece over a gnocchi board or the back of a fork to make ridges.
6. Transfer formed gnocchi to a floured tray in a single layer. Shake gently to coat with a little flour so they don’t stick.

5. Cook the Gnocchi

1. Bring a large pot of well-salted water to a boil (it should taste pleasantly salty).
2. Reduce to a gentle boil.
3. Add gnocchi in batches so you don’t overcrowd the pot.
4. Stir once to prevent sticking.
5. Cook until gnocchi float to the surface, then give them another 30–60 seconds. Total time is usually 2–3 minutes per batch.
6. Scoop out with a slotted spoon into a lightly oiled tray or bowl so they don’t stick together.

If using store-bought gnocchi, cook according to package instructions, then drain and toss with a little oil.

6. Make the Sage Brown Butter Sauce

You’ll finish the gnocchi in the pan with the sauce.

1. In a large skillet, melt butter over medium heat.
2. Add sage leaves and cook, stirring, until the butter foams.
3. Keep cooking until the milk solids at the bottom turn light golden brown and it smells nutty (2–4 minutes).
4. Add sliced garlic and red pepper flakes (if using). Cook 30 seconds, just until fragrant — don’t burn the garlic.
5. Carefully add broth (it may sizzle) and swirl to combine.
6. Turn heat to low.

7. Combine Gnocchi, Squash & Sauce

1. Add cooked gnocchi to the skillet with the brown butter.
2. Add roasted butternut squash cubes.
3. If using spinach or kale, add now.
4. Gently toss over low–medium heat for 2–3 minutes, so the gnocchi absorb the sauce and everything is hot.
5. Sprinkle in Parmesan and toss again. If it looks dry, splash in a bit more broth or a spoonful of pasta cooking water (if you saved some).
6. Taste and adjust with salt, pepper, and a squeeze of lemon juice to balance the sweetness of the squash and butter.

8. Finish & Serve

1. Plate the gnocchi and squash.
2. Spoon extra brown butter and crispy sage leaves over the top.
3. Finish with more Parmesan, a few grinds of black pepper, and toasted nuts if you like.

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💡 Helpful Tips & Substitutions

Getting Light, Tender Gnocchi

• Bake, don’t boil the potatoes for drier, fluffier results.
• Use starchy potatoes (Russet/Idaho). Waxy potatoes (like red or Yukon Gold) make dense gnocchi.
• Work the dough gently. Over-kneading = tough, chewy gnocchi.
• Err on the side of slightly sticky over adding too much flour.
• If dough is sticking like crazy, chill it for 10–15 minutes, then try again.

Butternut Squash Basics

• Pick a squash that feels heavy for its size with a matte skin.
• To make peeling easier: trim ends, microwave whole squash 2–3 minutes to soften the skin, then peel with a sharp peeler (Y-style peelers work well).
• Keep cubes similar in size so they roast evenly.

Flavor Tweaks

• Slightly sweet & tangy: Add 1–2 tbsp balsamic vinegar to the pan at the end.
• Extra herby: Toss in a little chopped fresh thyme or rosemary with the sage.
• Creamier: Stir in a splash of cream or a spoonful of mascarpone with the Parmesan.
• More heat: Increase red pepper flakes or add a pinch of cayenne.

Substitutions

• Butternut squash: Use kabocha, delicata (no need to peel), or sweet potato cubes.
• Sage: Try thyme, rosemary, or a mix if you don’t have sage; sage just matches squash very well.
• Butter-free version: Use olive oil instead of butter; you won’t get “brown butter,” but the dish will still be good. Add a bit more Parmesan for richness.
• Gluten-free: Use gluten-free flour blend for gnocchi or buy gluten-free gnocchi, and the rest of the dish is naturally gluten-free.

Protein Add-Ons

If you want more protein, you can:

• Brown some Italian sausage or pancetta in the skillet first, remove, then make the brown butter in the same pan and add the meat back in at the end.
• Add cooked shredded chicken at the same time as the squash.

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🎁 Serving Ideas

• Main course: Serve in warm shallow bowls with a big green salad (arugula with lemon and olive oil works great).
• Holiday side: Offer smaller portions as a side dish next to roast chicken, turkey, or pork.
• Crunch on top: Finish with toasted walnuts or pecans for texture.
• Cheese options:
  • Classic: more Parmesan.
  • Fancy: a little crumbled goat cheese or blue cheese sprinkled over each serving.
• Leftover refresh: Reheat and top with a fried or poached egg for a quick lunch.

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🕒 Make-Ahead & Storage

Make-Ahead Gnocchi

• Same-day prep:
  • You can shape the gnocchi up to 2 hours ahead. Spread on a floured tray, cover loosely with a towel, and keep at room temp.
• Par-cook and chill:
  • Cook gnocchi until they float.
  • Spread on an oiled tray to cool.
  • Refrigerate up to 24 hours.
  • When ready, pan-sear in a bit of butter/oil until lightly browned, then toss with sauce and squash.
• Freeze:
  • Place uncooked gnocchi on a floured tray in a single layer.
  • Freeze until solid, then transfer to a freezer bag.
  • Cook from frozen in boiling salted water; they’ll just take an extra minute or two.

Squash & Sauce

• Roasted squash keeps well in the fridge for 3–4 days. Reheat gently in a skillet before mixing with gnocchi.
• Brown butter sauce is best fresh, but you can keep leftover sauce in the fridge and rewarm gently over low heat.

Storing Leftovers

• Store cooked gnocchi + squash in an airtight container up to 3 days.
• Reheat in a skillet with a splash of water or broth over medium-low heat, stirring occasionally, until hot. Add a small knob of butter to refresh the sauce.
• Freezing leftovers is possible, but the texture of the gnocchi and squash will soften. It’s fine for a “no-waste” backup meal, not ideal for guests.

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Bringing It All Together

This recipe gives you both: a clear path to soft, homemade potato gnocchi and a high-flavor, low-fuss butternut squash and sage butter situation that feels right at home on a holiday table. Follow the baked-potato method, go light on the flour, and don’t rush the browning of the butter — those three details will do most of the heavy lifting for you.