Description
Indulge in the cozy comfort of Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce. This dish combines the natural sweetness of roasted butternut squash with a rich brown butter sauce infused with aromatic sage and crunchy pecans. It’s an elegant addition to family dinners or special gatherings, sure to impress your guests while satisfying your cravings for hearty, seasonal flavors. Easy to prepare and beautifully presented, this gnocchi dish is perfect for any occasion.
Ingredients
Scale
- 1 cup butternut squash puree
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter
- 8–10 fresh sage leaves
- ¼ cup pecans, chopped
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut butternut squash in half, scoop out seeds, and roast cut-side down on a baking sheet for 30-40 minutes until tender. Let cool, then scoop out the flesh.
- In a large mixing bowl, combine butternut squash puree, egg, salt, and half of the flour. Mix until combined; gradually add remaining flour to form a soft dough.
- Lightly flour your work surface. Divide dough into four portions, roll each into ropes about ¾ inch thick, cut into 1-inch pieces, and use a fork to create ridges.
- Boil salted water in a large pot. Cook gnocchi in batches; they are done when they float (about 2-3 minutes). Remove with a slotted spoon.
- In a skillet over medium heat, melt unsalted butter until it turns golden brown. Add sage leaves and cook until fragrant (about 1 minute), then stir in chopped pecans until toasted.
- Toss cooked gnocchi gently in the skillet with the sauce and serve hot garnished with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg