If you have a soft spot for cozy, comforting meals that feel like a warm hug from the inside, then you are absolutely going to adore this Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce Recipe. It’s a divine combination of pillowy gnocchi made from naturally sweet butternut squash, tossed in a nutty, aromatic brown butter sauce brightened with fresh sage and crunchy pecans. Each bite delivers depths of autumnal flavor and inviting textures that will quickly make this dish a household favorite. Trust me, once you try this recipe, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
This recipe comes together beautifully from a handful of simple, fresh ingredients that each play a key role. The butternut squash brings vibrant sweetness and a soft texture, the flour and egg turn it into the perfect delicate dough, and the brown butter sauce with sage and pecans adds richness, earthiness, and crunch.
- Butternut squash (1 cup puree): Roasted to bring out its natural sweetness and smooth texture perfect for gnocchi dough.
- Large egg (1): Binds the dough together and adds richness.
- All-purpose flour (1 ½ cups): Gives the gnocchi structure while keeping them tender.
- Salt (½ teaspoon): Enhances all the flavors in the dough and sauce.
- Unsalted butter (½ cup): Browned to nutty perfection for the sauce’s lush base.
- Fresh sage leaves (8-10): Adds an aromatic herby note that complements the autumn flavors.
- Pecans (¼ cup, chopped): Toasted to add a crunchy, buttery contrast.
- Fresh parsley: For a bright, fresh garnish that lifts the dish visually and flavor-wise.
How to Make Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce Recipe
Step 1: Roast and Prepare the Butternut Squash
Start by preheating your oven to 400°F (200°C). Cut your butternut squash in half and scoop out the seeds. Place the halves cut side down on a baking sheet and roast them for 30 to 40 minutes until the flesh is tender. Allow it to cool enough to handle, then scoop out the soft, vibrant orange flesh and puree it until smooth. Roasting the squash intensifies its natural sweetness and gives your gnocchi that irresistible golden color.
Step 2: Make the Gnocchi Dough
In a large bowl, combine the warm butternut squash puree with the egg and salt. Stir in half of the flour initially and mix gently. Then, gradually add the remaining flour as you knead the mixture until it forms a soft, slightly sticky dough. The key here is to be gentle and avoid overworking it to keep your gnocchi tender and light.
Step 3: Shape the Gnocchi
Lightly flour your work surface to prevent sticking, and divide your dough into four equal portions. Roll each portion into ropes about ¾ inch thick, then cut into 1-inch pieces. Use a fork to gently press each piece and create the classic gnocchi ridges—these ridges help the sauce cling beautifully to each nibble.
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a rolling boil. Add the gnocchi in batches so they don’t overcrowd the pot. They only need about 2 to 3 minutes to cook—when they float to the surface, they’re ready. Use a slotted spoon to transfer them carefully and avoid breaking these tender pillows.
Step 5: Prepare the Brown Butter Sage Pecan Sauce
In a skillet over medium heat, melt the butter slowly, letting it bubble and brown to a rich golden color—the aroma at this point is truly magical. Toss in the fresh sage leaves and cook for about one minute until they release their fragrance. Stir in the chopped pecans and toast them gently until fragrant and slightly crisp. This sauce adds layers of flavor and textural contrast that elevate the gnocchi beautifully.
Step 6: Combine and Serve
Carefully toss your cooked gnocchi in the warm brown butter sage pecan sauce, coating each piece evenly. Then plate immediately while hot, and finish with a sprinkle of fresh parsley for a pop of color and freshness. Your Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce Recipe is now ready to be enjoyed!
How to Serve Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce Recipe
Garnishes
Adding fresh parsley right before serving elevates this dish with a lively green hue and subtle herbaceous brightness that contrasts beautifully with the rich sauce. For an extra touch, a sprinkle of grated Parmesan can add salty umami magic, but the dish shines just as it is.
Side Dishes
This gnocchi pairs wonderfully with simple, light sides such as a crisp green salad dressed in tangy vinaigrette to balance the richness. Roasted or sautéed seasonal vegetables like Brussels sprouts or green beans can also bring texture and color to your meal.
Creative Ways to Present
Serve your gnocchi in rustic bowls to showcase the golden sauce pooling delightfully around each pillow. Adding a scattering of extra toasted pecans on top enhances the crunch factor. For a festive touch, try garnishing with edible flowers or a drizzle of aged balsamic reduction for unexpected elegance.
Make Ahead and Storage
Storing Leftovers
You can store any leftover butternut squash gnocchi in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate if possible to prevent the gnocchi from soaking and becoming soggy.
Freezing
The gnocchi dough can be shaped and frozen on a parchment-lined tray before cooking. Once frozen solid, transfer them to a freezer-safe bag and store for up to 3 months. This makes enjoying this delightful dish on busy days super convenient!
Reheating
To reheat, gently sauté the cooked or thawed gnocchi in a bit of butter until warmed through and slightly crisp on the edges. Add the brown butter sage pecan sauce fresh or reheat it gently on the stove before combining for the best texture and flavor.
FAQs
Can I use store-bought gnocchi instead of making my own?
Absolutely! While homemade gnocchi has that extra special homemade charm and texture, good-quality store-bought gnocchi can work well. Just be sure to cook them according to package instructions and toss with the brown butter sage pecan sauce right after.
What if I don’t have fresh sage?
Fresh sage is key to that aromatic, woodsy note in this recipe, but if you can’t find it, try using dried sage in smaller amounts. Just add it earlier in the butter to allow it to bloom. Alternatively, fresh thyme can be a decent substitute though the flavor profile will differ slightly.
Is it possible to make this recipe vegan?
Yes! Swap the butter for a plant-based alternative that browns well, like vegan margarine or olive oil, and replace the egg with a flax egg or mashed potato in the dough. The pecans and sage will still lend plenty of flavor!
What type of flour works best for the gnocchi dough?
All-purpose flour is recommended because it provides the right balance of structure and tenderness, but you can experiment with a mix of all-purpose and semolina for a slightly chewier texture. Just be mindful of how much flour you add to keep the dough soft.
Can I make the brown butter sauce ahead of time?
Brown butter sauce is best made fresh for peak aroma and flavor, but you can prepare it a few hours ahead and gently reheat on the stovetop before serving. Add the sage and pecans fresh or re-toast them quickly to refresh their crispness.
Final Thoughts
This Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce Recipe is more than just a meal—it’s a celebration of flavors and textures that comfort and delight. It’s perfect for cozy evenings when you want something special yet surprisingly easy to make. I can’t wait for you to try it and feel that cozy glow from each heavenly bite. Enjoy every moment of the cooking and savor the beautiful results!
Print
Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Description
A comforting homemade butternut squash gnocchi served with a rich brown butter sage pecan sauce. This recipe combines roasted butternut squash puree with tender gnocchi dough, pan-cooked to perfection, then tossed in a fragrant, nutty sauce with fresh sage and toasted pecans. Perfect for a cozy, elegant meal that serves four.
Ingredients
Gnocchi
- 1 cup butternut squash puree
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
Brown Butter Sage Pecan Sauce
- ½ cup unsalted butter
- 8–10 fresh sage leaves
- ¼ cup pecans, chopped
Garnish
- Fresh parsley
Instructions
- Roast the butternut squash: Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place each half cut-side down on a baking sheet. Roast for 30-40 minutes until the flesh is tender. Remove from the oven and let cool, then scoop out the flesh into a bowl to create the puree.
- Prepare the gnocchi dough: In a large mixing bowl, combine the butternut squash puree, egg, salt, and half of the flour. Mix well until combined. Gradually add the remaining flour to the mixture, working until a soft dough forms that is just firm enough to handle without being sticky.
- Shape the gnocchi: Lightly flour your work surface. Divide the dough into four equal portions. Roll each portion into ropes about ¾ inch thick. Cut the ropes into 1-inch pieces. Use a fork to gently press and create ridges on each gnocchi piece, which helps sauce cling better.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, dropping them gently into the boiling water. They are done when they float to the surface, which takes about 2-3 minutes. Use a slotted spoon to remove them carefully and set aside.
- Make the brown butter sage pecan sauce: In a skillet over medium heat, melt the unsalted butter. Continue cooking until the butter turns golden brown and develops a nutty aroma. Add the fresh sage leaves and cook for about 1 minute until fragrant. Stir in the chopped pecans and toast them lightly in the browned butter for an additional minute.
- Toss and serve: Add the cooked gnocchi to the skillet with the brown butter sauce and toss gently to coat evenly. Serve the gnocchi hot, garnished with fresh parsley for a burst of color and flavor.
Notes
- Use fresh sage leaves for the most vibrant flavor in the sauce.
- If the dough is too sticky, add a little more flour gradually, but avoid overworking to keep gnocchi tender.
- Roasting the butternut squash enhances its natural sweetness for the gnocchi.
- Serve immediately after tossing in the sauce to enjoy the best texture and temperature.
