Save Tender potato gnocchi tossed with roasted butternut squash and crisp sage in a nutty brown butter sauce is a cozy autumn-inspired dish with rich flavors and vibrant color. Perfect for bringing warmth and comfort to your table during cooler months.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
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I made this on a chilly evening when I wanted something hearty yet elegant. The nutty brown butter and crispy sage elevate store-bought gnocchi, and it's become a family favorite as soon as autumn arrives.
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Ingredients
- Butternut squash: 1 small (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
- Olive oil: 2 tbsp
- Sea salt: 1/2 tsp
- Freshly ground black pepper: 1/4 tsp
- Potato gnocchi: 18 oz (500 g) store-bought or homemade
- Unsalted butter: 6 tbsp (85 g)
- Fresh sage leaves: 20
- Garlic cloves: 2, minced
- Crushed red pepper flakes (optional): 1/4 tsp
- Parmesan cheese: 1/3 cup freshly grated, plus extra for serving
- Salt and pepper: To taste
- Lemon zest: Zest of 1 lemon
- Fresh parsley (optional): 1 tbsp, chopped
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Instructions
- Roast the squash:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss butternut squash cubes with olive oil, salt, and pepper. Spread evenly and roast for 20 to 25 minutes, stirring halfway, until golden and tender.
- Prepare gnocchi:
- Bring a large pot of salted water to a boil.
- Brown butter and crisp sage:
- In a large skillet over medium heat, melt butter. Add sage leaves and cook 2 to 3 minutes until butter foams and turns golden brown, and sage is crisp. Add garlic and red pepper flakes, cooking for 30 seconds. Remove skillet from heat.
- Cook the gnocchi:
- Boil gnocchi according to package directions or until they float, about 2 to 3 minutes. Drain well.
- Combine and finish:
- Return the skillet to medium-low heat, add drained gnocchi and roasted squash, and toss gently to coat. Season with salt and pepper. Stir in Parmesan and lemon zest, cooking 1 minute until heated through.
- Serve:
- Serve immediately with extra Parmesan and parsley, if desired.
Save When our family gathers for Sunday dinner, this gnocchi with golden butternut squash and brown butter is always a requested comfort dish that disappears quickly from the table.
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Required Tools
Baking sheet, parchment paper, large pot, large skillet, slotted spoon, chefs knife, and wooden spoon or spatula are recommended for best results.
Allergen Information
Contains dairy and gluten if using standard ingredients. For allergies, select gluten-free gnocchi and dairy-free cheese and butter alternatives. Always check ingredient labels.
Nutritional Information
Per serving: 420 calories, 19 g total fat, 55 g carbohydrates, 10 g protein.
Save 
This gnocchi makes any autumn day feel special. Serve hot with extra Parmesan and a glass of crisp white wine for an unforgettable meal.
Recipe FAQ
- → What is the best way to roast butternut squash?
Cut into uniform cubes, toss with olive oil, salt, and pepper, then roast at 425°F until tender and golden, about 20-25 minutes, stirring halfway.
- → How do I get crisp sage leaves in the dish?
Cook fresh sage leaves in melted butter over medium heat until the butter foams and browns and the leaves become crisp, usually 2-3 minutes.
- → Can I use store-bought gnocchi instead of homemade?
Yes, store-bought gnocchi work well; cook them according to package instructions until they float, then drain before tossing with the sauce.
- → What can enhance the texture of this dish?
Adding toasted pine nuts or walnuts before serving provides a pleasant crunch and complements the nutty brown butter.
- → Is there a recommended wine pairing?
A crisp white wine like Pinot Grigio pairs beautifully, balancing the rich brown butter and earthy squash flavors.
