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
Scale
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.
