Butternut Squash Gnocchi with Sage Butter Sauce

This Butternut Squash Gnocchi is made from scratch using simple ingredients, then tossed in a cozy sage butter sauce to make a delicious, restaurant-worthy meal. Vegan.

Course Main, Side

Cuisine Italian

Diet Vegan, Vegetarian

Method Oven, Stovetop

Prep Time 30

Cook Time 45

Total Time 1 15

Servings people

Calories 513kcal

Author Caitlin Shoemaker

Ingredients

For the Gnocchi:

1.4 pounds butternut squash makes about 1 1/4 cup of puree
1 tablespoon olive oil
1 teaspoon nutritional yeast* optional
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 1/2 cups all-purpose flour plus more for dusting

For the Sage Butter Sauce:

2 tablespoons olive oil
2 tablespoons salted butter I used dairy-free
1/2 cup chopped walnuts optional
1 shallot fine dice
1/2 teaspoon black pepper
6-7 leaves Sage crushed*
1/2 teaspoon kosher salt
1/2 cup dry white wine* (or sub pasta water; see notes)

US Customary - Metric

Instructions

For the Butternut Squash Gnocchi:

Prep: Preheat the oven to 350F and line a baking sheet with parchment paper.
Roast the Butternut Squash: Peel the squash and discard any seeds or pulp. Cut the squash into thin 1/2” slices and place on the lined baking sheet. Bake in the middle rack of the oven for 25 to 30 minutes, until the squash is easily pierced with a fork.
Mash the Squash: Transfer the squash to a bowl and mash well with a potato masher, until you have an even puree. You can also blend the squash in a food processor, but this will result in a slightly denser gnocchi. Add the olive oil, nutritional yeast, nutmeg, and salt to the puree and mix well.
Make the Dough: Place the flour in a large mound on a wooden cutting board; use your hands or a spoon to create a well in the center of the flour. Transfer the butternut puree to the center of the flour and begin to knead it into the dough. I prefer to use a bench scraper to begin kneading, then eventually switch to my hands. You should be left with a mostly smooth ball of dough that’s slightly sticky to the touch. If the dough is too sticky you can knead in more flour, but note that the gnocchi will become more dense with more kneading and flour. Cover the dough ball in plastic wrap and let rest for 15 minutes.
Form the Gnocchi: While you form the gnocchi, bring a large pot of generously salted water to a boil. Cut the dough into 4 even portions. Dust the cutting board with more flour, then roll out one portion of the dough into a smooth ~1/2” log. Use a bench scraper or sharp knife to cut 1/2” segments of dough off of the log to form each gnocchi. Transfer to a clean baking sheet, and repeat with the remaining 3 segments of dough, dusting with more flour as necessary.
Boil: Add the gnocchi to the boiling water (I cooked them all in one batch) and stir occasionally to prevent sticking. The gnocchi will rise to the top of the pot when they are finished cooking; this should take between 3 and 5 minutes.
Drain: Drain the gnocchi, but do not rinse. Proceed to make the sauce (below), or serve in the sauce of your choosing!

For the Sage Butter Sauce:

Toast the Walnuts (Optional): Melt the oil and butter together in a large saucepan over medium heat (if not using walnuts, proceed to step 2). Add the walnuts to a pan and toast for 3 to 5 minutes, stirring occasionally, until they are fragrant and golden. Use a slotted spoon to remove the nuts from the pan and transfer to a paper towel-lined plate; set aside.
Add the Gnocchi: Add the cooked gnocchi to the pan and spread out to form an even layer across the bottom. Do not touch the gnocchi; allow them to pan-fry for 2 to 3 minutes, until the bottom side is golden-brown.
Aromatics: Use a spoon or spatula to toss the gnocchi around and move to one side of the pan. Add the shallot, sage, black pepper, and salt to the butter mixture. Sauté for 3 minutes, stirring occasionally, until the shallot is translucent and the butter is browned.
Deglaze: Add the white wine to the pan and scrape off any brown bits that may be on the bottom of it. Mix well and simmer for the gnocchi for an additional 5 to 7 minutes, until the wine has cooked off and the gnocchi begin to get crispy again.
Serve: Return the toasted walnuts to the pan and mix well. Serve warm, topped with additional black pepper or as desired. Leftovers will keep in the refrigerator for up to 5 days.

Notes

Nutritional Yeast: Nutritional yeast adds a cheesy umami flavor to the gnocchi dough, but you can leave it out if you do not have it.
Sage: Before adding the sage to the pan, slap it a few times between your hands. This crushed the herb and helps it to release more natural oils during the cooking process.
Wine: I used Sauvignon blanc for this recipe and it worked well! If you do not want to cook with alcohol, reserve 1/2 cup of the gnocchi water from the pan when you are boiling them; the starch in the pan will help to create a sauce for the gnocchi.
Gluten-Free: Unfortunately I have not tested this recipe with gluten-free flour, so I cannot guarantee it would work well.

Nutrition