If you’re on the hunt for a cozy, irresistible comfort food that feels both elegant and homey, look no further than this Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce Recipe. It brings together the velvety sweetness of roasted butternut squash gnocchi with the nutty, aromatic charm of brown butter, crispy sage, and toasted pecans. Each bite offers a delightful combination of creamy, crunchy, and savory flavors that make it perfect for a special dinner or any night you want to treat yourself. This recipe is a true celebration of autumnal flavors and simple ingredients elevated to something spectacular.
Ingredients You’ll Need
Nothing beats a recipe with a handful of straightforward ingredients that each play a crucial role in building layers of flavors and textures. This Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce Recipe thrives on fresh, wholesome components that transform into a dish you’ll want to make again and again.
- Butternut squash: Roasting the squash brings out its natural sweetness and creates a silky puree that forms the gnocchi’s tender base.
- Egg: Acts as the binder, holding the gnocchi dough together without weighing it down.
- Ricotta cheese: Adds creaminess and a subtle tang that enriches the gnocchi texture wonderfully.
- Grated Parmesan cheese: Lends a savory depth and helps season the dough.
- All-purpose flour: Provides structure to the gnocchi, balancing the softness of the squash and cheese.
- Unsalted butter: Used to create the luscious brown butter sauce that coats the gnocchi perfectly.
- Fresh sage leaves: Toasted in butter, they bring a woodsy, aromatic flavor that’s classic with brown butter.
- Chopped pecans: Add a crunchy contrast and a touch of nutty sweetness.
- Nutmeg: A pinch highlights the warmth of the squash and complements the sage beautifully.
- Salt and pepper: Essential seasonings to balance all the flavors.
How to Make Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce Recipe
Step 1: Roast and Puree the Butternut Squash
Start by roasting your butternut squash at 400°F (200°C) until it’s beautifully soft and tender, around 40 to 45 minutes. This slow roasting process locks in the sweetness and caramelizes the edges, making the puree silky and rich. Once cool enough to handle, scoop out the flesh and puree it until smooth. Let it fully cool before moving on to the next step to ensure your dough doesn’t get slack.
Step 2: Prepare the Gnocchi Dough
Mix that luscious squash puree with the lightly beaten egg, creamy ricotta, savory Parmesan, and a pinch of salt and pepper. Gradually stir in flour until the dough feels soft yet firm enough to work with—this delicate balance is where the magic starts. Too sticky and it will be tough to shape; too dry and your gnocchi will lose that melt-in-your-mouth texture.
Step 3: Shape Your Gnocchi
Dust your working surface with flour, then roll the dough into ropes about 1-inch thick. Cut these into bite-sized pieces, about 1 inch each, and dust them lightly with more flour to prevent sticking. Don’t worry about perfect shapes here; gnocchi are meant to be rustic and charming!
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a boil and drop your gnocchi in batches. They’re cooked when they float to the surface, generally after 2 to 3 minutes. Scoop them out gently with a slotted spoon, ready to be clothed in the heavenly sauce.
Step 5: Make the Brown Butter Sage Pecan Sauce
This sauce is what elevates the dish from delicious to unforgettable. Melt butter in a skillet over medium heat and let it brown until it smells nutty and golden. Add fresh sage leaves and chopped pecans, toasting them until fragrant and crisp. Stir in a pinch of nutmeg and adjust seasoning with salt to taste—this sauce marries the flavors of the gnocchi perfectly.
Step 6: Toss and Serve
Gently toss the cooked gnocchi in your warm brown butter sage pecan sauce, ensuring every morsel is luxuriously coated. Serve immediately with a generous sprinkle of extra Parmesan cheese. It’s comfort food that feels fancy, exactly what you want on a cozy night in!
How to Serve Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce Recipe
Garnishes
Adding a garnish can take this dish to the next level. Think freshly grated Parmesan for an extra salty kick, a few crispy sage leaves for texture, or even a light drizzle of good quality extra virgin olive oil. A sprinkle of toasted pecans on top adds crunch and visual appeal.
Side Dishes
This gnocchi pairs wonderfully with a simple green salad tossed in a tangy vinaigrette to cut through the richness. Roasted Brussels sprouts or sautéed greens like spinach or kale also make a lovely bright contrast. For a heartier option, a glass of chilled white wine or a crisp rosé perfectly rounds out the meal.
Creative Ways to Present
For dinner parties, plate the gnocchi in shallow bowls with a scattering of pecans and sage leaves arranged artfully on top. You can also serve the pecan sauce on the side for guests to add as much as they like. Experiment with adding a touch of crumbled goat cheese or a drizzle of balsamic glaze for a flavor twist that surprises and delights.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce Recipe, store them in an airtight container in the refrigerator. They’ll keep well for up to 2 days, but the gnocchi are best enjoyed fresh for the fullest texture and flavor.
Freezing
You can freeze uncooked gnocchi by laying them out on a baking sheet lined with parchment paper, freezing until solid, then transferring to a freezer bag. This protects them from sticking together. Frozen gnocchi can be cooked directly from frozen whenever you’re ready for a quick, comforting meal.
Reheating
The best way to reheat cooked gnocchi is gently on a skillet with a little butter or olive oil to bring back some crispness and warmth. Avoid microwaving if possible, as it can make them rubbery and less appealing.
FAQs
Can I make this recipe vegan?
Yes! To make this Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce Recipe vegan, substitute the ricotta and Parmesan with plant-based cheese alternatives, and use vegan butter or olive oil for the sauce. Keep in mind the texture might slightly differ but the flavors will still shine.
What flour works best for gnocchi?
All-purpose flour is the go-to for this recipe because it provides the right balance of gluten to give gnocchi structure without making them tough. You can also experiment with a mix of all-purpose and semolina flour for a bit more bite.
Can I use store-bought gnocchi?
While homemade gnocchi has a special fluffy texture that makes this recipe shine, you can absolutely use store-bought gnocchi and toss it in the brown butter sage pecan sauce for a quick and delicious weeknight dinner.
How do I know when the gnocchi dough is ready?
The dough should be soft and a little sticky but manageable to handle without being wet or falling apart. If it’s too sticky, dust with a bit more flour, but be careful—too much flour will make the gnocchi dense.
Can I prepare the gnocchi dough a day ahead?
You can prepare the dough a day in advance and keep it wrapped tightly in plastic wrap in the refrigerator. Let it come to room temperature before shaping to make rolling easier and prevent cracking.
Final Thoughts
This Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce Recipe is truly one of those dishes that feels like a warm hug on a plate. With its comforting textures and beautiful blend of autumnal flavors, it’s perfect for sharing with loved ones or savoring on a quiet night. Trust me, once you try this recipe, it will become a favorite in your kitchen rotation. So grab your ingredients, roll up your sleeves, and let the magic begin!
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Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce is a comforting and elegant dish featuring pillowy homemade gnocchi made from roasted butternut squash, ricotta, and Parmesan. Finished with a nutty brown butter sauce infused with crispy sage leaves and toasted pecans, it offers a perfect balance of creamy texture and rich, savory flavors. Ideal for a cozy dinner or special occasion.
Ingredients
Gnocchi
- 1 medium butternut squash (about 2 lbs)
- 1 egg, lightly beaten
- 1 cup ricotta cheese, drained
- 1 cup grated Parmesan cheese
- 1 ½–2 cups all-purpose flour (plus more for dusting)
- Salt & pepper, to taste
Brown Butter Sage Pecan Sauce
- 6 tbsp unsalted butter
- 12 fresh sage leaves
- ½ cup chopped pecans
- ¼ tsp nutmeg
- Salt, to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Roast the whole butternut squash for 40 to 45 minutes until it becomes soft when pierced with a fork. Once cooled, scoop out the flesh and puree it until smooth.
- Prepare the Gnocchi Dough: In a large mixing bowl, combine the cooled squash puree with the lightly beaten egg, drained ricotta cheese, grated Parmesan, salt, and pepper. Gradually add 1 ½ to 2 cups of all-purpose flour until the dough is soft but not sticky, adjusting flour amount as needed.
- Shape the Gnocchi: Divide the dough into portions and roll each into long ropes about 1 inch thick. Cut the ropes into 1-inch pieces and lightly dust them with flour to prevent sticking.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi pieces in batches and cook until they float to the surface, about 2 to 3 minutes. Once they float, gently remove them with a slotted spoon and set aside to drain.
- Make the Brown Butter Sage Pecan Sauce: In a skillet over medium heat, melt the unsalted butter and cook until it begins to brown and emits a nutty aroma. Add the fresh sage leaves and chopped pecans, toasting them until fragrant and the pecans are slightly crisp. Stir in the nutmeg and season with salt to taste.
- Toss and Serve: Add the cooked gnocchi to the skillet and gently toss them in the brown butter sauce until well coated. Serve immediately with extra grated Parmesan cheese on top for garnish.
Notes
- Ensure the ricotta is well drained to avoid excess moisture in the dough.
- You can substitute pecans with walnuts or hazelnuts for a different nutty flavor.
- If dough feels too sticky, add flour gradually but avoid adding too much to keep gnocchi tender.
- Gnocchi dough can be refrigerated for up to 24 hours before shaping and cooking.
- Use fresh sage for the best flavor and crispness in the sauce.
