Description
Butternut Squash Gnocchi with Brown Butter Sage Pecan Sauce is a comforting and flavorful dish that beautifully combines the sweetness of roasted butternut squash with a nutty, aromatic sauce. Ideal for cozy dinners or festive gatherings, this homemade gnocchi offers a delightful texture and rich taste that will impress both family and friends. The simplicity of the preparation makes it accessible to cooks of all skill levels, while the nutritious ingredients ensure it’s as wholesome as it is delicious. Garnish with extra pecans for an added crunch!
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup all-purpose flour plus extra for dusting
- 1 large egg, beaten
- 4 tablespoons unsalted butter
- 8–10 fresh sage leaves
- 1/2 cup pecans, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Spread cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for about 25-30 minutes or until tender.
- Mash the roasted squash in a mixing bowl until smooth. Add the beaten egg and mix well. Gradually incorporate flour until combined; the dough should be soft yet not sticky.
- On a floured surface, roll portions of dough into ropes about ½ inch thick and cut into bite-sized pieces, using a fork to create ridges for sauce adherence.
- Boil salted water in a large pot; add gnocchi and cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon.
- In a skillet over medium heat, melt butter until slightly browned. Add sage leaves and chopped pecans; cook until fragrant. Season with salt and pepper.
- Toss cooked gnocchi in the sauce until evenly coated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 62mg