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Crispy Gnocchi with Brown Butter Sage & Roasted Butternut Squash

Crispy gnocchi with brown butter sage and roasted butternut squash in a skillet.

This might just be the coziest dish to kick off holiday hosting season! It’s a Crispy Gnocchi with Brown Butter Sage & Roasted Butternut Squash that’s rich, golden, and smells like a mix of fall and winter in the kitchen! Although I have to admit that this brown butter gnocchi is a bit indulgent, it’s totally worth trying because of how delicious and easy it is to make. This skillet gnocchi is also great for a weeknight meal that’s sure to impress anyone you’re sharing it with. Hope you dig in and enjoy!

How To Make Brown Butter Sage Gnocchi with Butternut Squash

Here’s a video of how to make Brown Butter Sage Gnocchi with Butternut Squash! For another delicious meal, check out my Roasted Broccoli and Butternut Squash recipe.

Crispy Gnocchi with Brown Butter Sage & Roasted Butternut Squash

Total time: 45 minutes
Serves: 4 to 6

Ingredients

  • ½ medium butternut squash, peeled, seeds removed and diced into ½-inch cubes (about 3 cups)
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 pound potato gnocchi
  • 20 sage leaves
  • ½ cup (1 stick) unsalted butter
  • 4 cloves garlic, finely chopped
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste  
  • Freshly grated Parmigiano-Reggiano cheese, for garnish
  • Flake salt, for garnish (optional)

Step-By-Step Instructions

  1. Prep the oven and water: Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper. Bring a large pot of generously salted water to a boil. Line a plate with paper towels and set aside.
  2. Roast the squash: Add the butternut squash to the prepared baking sheet. Drizzle with 1 tablespoon of the olive oil and season with 1 teaspoon salt and ¼ teaspoon pepper. Roast for 25 minutes, flipping halfway through, until the squash is tender and golden.
  3. Make the brown butter: In a large skillet over medium-low heat, melt the butter and cook, stirring occasionally, until it begins to turn light brown and smell nutty, about 5 minutes. Remove from heat, stir in the garlic until fragrant (about 30 seconds), then pour the butter mixture into a heatproof bowl and set aside.
  4. Cook the gnocchi: Boil the gnocchi according to the package directions. Drain and set aside.
  5. Fry the sage: Heat the same skillet used for the butter (or a nonstick skillet, if desired) over medium-high heat and add the remaining olive oil. Once hot, add the sage leaves and cook, stirring frequently, until crispy, about 1 minute. Transfer the sage to the paper towel–lined plate.
  6. Crisp the gnocchi: Add the cooked gnocchi to the hot pan and cook, stirring frequently, until golden and crisp on the outside, about 10 minutes. Remove from heat.
  7. Assemble the dish: Pour the reserved brown butter–garlic sauce over the gnocchi. Add the roasted butternut squash and toss gently to combine.
  8. Serve: Spoon the gnocchi into shallow bowls, drizzle with any remaining brown butter sauce, crumble the crispy sage over top, and finish with Parmigiano-Reggiano, extra black pepper, and flaky salt if using.

Crispy Gnocchi Recipe Tips

  • Shortcut: Use pre-cut butternut squash to save prep time.
  • Make it creamy: Add a splash (2–3 tablespoons) of heavy cream to the brown butter before combining.
  • Storage: Leftovers keep up to 3 days refrigerated; re-crisp in a skillet before serving.
Print Recipe

What You'll Need:

Total time: 45 minutes
Serves: 4 to 6

½ medium butternut squash, peeled, seeds removed and diced into ½-inch cubes (about 3 cups)
4 tablespoons extra-virgin olive oil, divided
1 pound potato gnocchi
20 sage leaves
½ cup (1 stick) unsalted butter
4 cloves garlic, finely chopped
1 teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste  
Freshly grated Parmigiano-Reggiano cheese, for garnish
Flake salt, for garnish (optional)

Steps:

1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper. Bring a large pot of generously salted water to a boil. Line a plate with paper towels and set aside.

2. Add the butternut squash to the prepared baking sheet. Drizzle with 1 tablespoon of the olive oil and season with 1 teaspoon salt and ¼ teaspoon pepper. Transfer to the oven and cook for 25 minutes, flipping halfway through, until the squash is tender.

3. In a large skillet over medium-low heat, melt the butter and cook, stirring occasionally, until it begins to turn light brown and smell nutty, about 5 minutes. Remove from the heat, add the garlic to the butter, and stir continuously until fragrant, 30 seconds (the butter will bubble and then settle). Immediately pour the butter mixture into a heatproof bowl and set aside.

4. Cook the gnocchi in the boiling water according to the package directions. Drain and set aside.

5. In the meantime, heat the same large skillet that was used to brown the butter (or a nonstick skillet, if desired) over medium-high heat and add the remaining olive oil. Once the oil is hot, add the sage and cook, stirring frequently, until crispy, about 1 minute. Use a slotted spoon to transfer the crispy sage to the paper towel lined plate. Add the cooked gnocchi to the hot pan. Cook, stirring frequently, until golden and crispy, about 10 minutes. Remove from heat.

6. Pour the reserved brown butter garlic sauce over the gnocchi in the skillet. Add the butternut squash and stir to combine. To serve, spoon the gnocchi into shallow bowls, spoon over any remaining brown butter sauce. Crumble the crispy sage over each bowl and top with a generous amount of Parmigiano-Reggiano, extra pepper, and flaky salt (if using).

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