Roasted gnocchi, butternut squash, kale, and nuts are mixed in the tastiest brown butter sage sauce. It is a comforting meal for the fall and surprisingly easy to prepare.
I sincerely hope you feel like a pleasant and comforting meal for the fall because today’s new gnocchi recipe is full of so many seasonal dishes.
We are talking about a lot of colorful roasted zucchini (or you can eat sweet potatoes in a pinch), soft and tender kale, crispy fried sage leaves, roasted nuts and an abundant portion of cushion gnocchi. Then, everything is mixed in a celestial brown butter sauce, then served in hot bowls with lots of freshly grated Parmesan. And the result? As my friend said, this basically tastes like a big autumn hug in a bowl. ♡ The perfect dish to warm us all this season.
As you can see, I made this batch with my favorite homemade ricotta gnocchi. But if you want to save some time, feel free to cook a package of store-bought gnocchi (or gluten-free gnocchi). If you want to add some extra protein, this dish would also be delicious with some sausage or chicken. And, as always, I have included more suggestions below for other exchanges or substitutions of ingredients that you can adjust to your liking.
However, no matter how you do it, I’m pretty sure you’ll fall in love with this gnocchi. So light some music, light an autumn candle, maybe pour yourself a good glass of cabernet … and prepare dinner together.
Fall Gnocchi Ingredients:
To make this toasted gnocchi recipe, you will need …
- Gnocchi: I made a batch of my favorite homemade ricotta gnocchi. But to save time, feel free to cook a 1-pound box of store-bought gnocchi (you can also choose to use gluten-free gnocchi) if you wish.
- Toasted pumpkin: Diced, mixed with oil, seasoned with salt and pepper and roasted until tender.
- Butter: A stick of butter, which we will cook until it browns and is delicious.
- Fresh sage: Fry in the butter until it is crispy.
- Garlic: Chopped or sliced very thin.
- Nuts Or your desired type of nuts. (Or you can skip the nuts completely if you prefer).
- Parmesan: Some for the sauce, more for decorating.
- Kale: Chopped into large pieces, without sturdy stems.
Full amounts of ingredients included in the recipe below.
How to make this gnocchi recipe:
To make this recipe for roasted gnocchi with roasted pumpkin and sage sauce with sage, just …
- Roast the butternut squash. Cut the squash into cubes, mix with oil, season with S&P and roast until tender.
- Cook the gnocchi. Meanwhile, cook the ricotta gnocchi according to the recipe instructions. (Or cook the gnocchi bought in the store according to the package instructions). Drain and reserve.
- Prepare the sage brown butter sauce. Brown the butter on the stove, adding the sage to let the sauce taste and cook until it is crispy, then stir the garlic at the end so it does not burn.
- Put everything together. Once the butter has browned, add the gnocchi and let it cook on each side for 2 minutes, until golden and toasted. Then, we will mix all the remaining ingredients and season with salt and pepper.
- To serve. Then, leave it well and hot, garnished with much, much Parmesan. (I insist.) 😉
Possible variations of recipes:
There are so many different options to customize this recipe. For example, feel free to …
- Add lemon: Feel free to add a generous squeezed lemon to brighten up the sauce.
- Add a little heat: I also love to add a pinch of crushed red pepper flakes to give the sauce a subtle touch.
- Use sweet potato: Sweet potato would also work well instead of butternut squash if desired.
- Use different greens: Feel free to eat baby spinach or any other hearty vegetables instead of kale.
- Use pasta: You can also cook a pound of pasta (anyway) instead of gnocchi.
- Use a different type of nuts: Nuggets, nuts, pistachios, sliced almonds or any other favorite nut might work instead of nuts. (Or you can skip the nuts completely).
- Use different herbs: Fresh rosemary would also be delicious instead of (or in addition to) fresh sage.
- Make it creamy. Feel free to add some cream to make the sauce creamier.
- Do it without gluten. Be sure to use gnocchi or gluten-free pasta.
More cozy dinner recipes:
Do you want more homemade food? These are at Gunas of my favorite cozy dinner recipes …
Roasted gnocchi, butternut squash, kale, and nuts are mixed in the tastiest sage brown butter sauce. Everything is surprisingly easy to make, and total autumn comfort food.
- 1 tablespoon olive oil
- 3 cups diced pumpkin
- sea salt and freshly ground black pepper1 batch of ricotta gnocchi (or a 1-pound package of store-bought gnocchi,
- cooked according to package directions)
- 1/2 cup unsalted butter, cut into 8 pieces
- 20 large leaves of fresh sage
- 4 cloves garlic, minced or sliced very thin
- 2 handfuls of chopped fresh cabbage leaves, without hard stems
- 1 cup walnut halves
- lots of freshly grated Parmesan cheese, to decorate
- Roast the butternut squash. Heat the oven to 425 ° F. Place the diced squash on a large baking sheet, spray evenly with oil, then mix until combined. Arrange the pumpkin in a uniform layer on the baking sheet, season with generous pinches of salt and pepper. Then roast for 30 minutes, or until the pumpkin is completely tender inside. (The cooking time will depend entirely on the size of the pumpkin, so watch it closely.)
- Cook the gnocchi. Meanwhile, prepare and cook the ricotta gnocchi according to the recipe instructions. (Or cook the gnocchi bought in the store according to the package instructions). Drain and reserve.
- Prepare the sage sauce and brown butter. Once the butter almost melts, add the sage leaves. Continue cooking for 2-3 minutes, stirring continuously, until the butter has acquired a light golden color and the sage leaves are crispy. (Watch for the butter so it doesn’t burn!) Add the garlic and cook for 30 more seconds.
- Put everything together. Then immediately add the cooked gnocchi to the brown butter sauce and stir until uniformly coated. Let the gnocchi rest and continue cooking for about 2 minutes, or until the gnocchi is golden and roasted on the bottom. Then turn it over and cook for 1-2 minutes on the second side until golden brown. Add kale, nuts, roasted pumpkin and stir to combine.
- To serve. Remove from heat, taste and season with additional salt and pepper if necessary. Then serve hot, garnished with lots of freshly grated Parmesan cheese.
Storage instructions: Leftover gnocchi can be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.
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