Brown Butter Sage Gnocchi with Roasted Butternut Squad
Introducing your new favorite comfort meal. This is the ultimate fall / winter pasta dish that’s perfectly savory & uses lots of seasonal produce (butternut squash, sage, and leeks). This makes 3-4 servings and is ready is 45 minutes with only ~10 minutes of active time.
Ingredients
1 lb potato gnocchi (store-bought or homemade)
1 medium butternut squash, peeled and cubed (~½-inch pieces)
1 large leek, white and light green parts only, thinly sliced
4-5 tbsp salted butter
1 tbsp olive oil
10 fresh sage leaves (plus extra for garnish)
4 cloves garlic, minced (2 if you prefer light garlic)
½ cup freshly grated Parmesan (plus extra for serving)
Salt and black pepper to taste
1/4 tsp red pepper flakes
Directions:
Roast the Butternut Squash: Preheat oven to 425°F (220°C). Toss squash cubes with 1 tbsp olive oil, salt, pepper. Spread on parchment lined baking sheet and roast for 40 minutes, flipping always though. Goal is to have them golden on the outside and soft on the inside
Cook the gnocchi: Bring a pot of salted water to a boil. Cook gnocchi according to package (usually 2–3 min; they float when ready). Drain, reserving ½ cup pasta water.
Brown the butter: add the butter, melt and foam, swirling the pan until the butter turns golden brown and smells nutty (about 3–4 minutes). Add your thinly sliced leeks, sauté for ~5-8 minutes before adding the red pepper flakes, sage, and garlic
Combine everything: Add the gnocchi directly to the brown butter. Add in your roasted butter squash and slowly add some of your reserved pasta water. minutes, stirring occasionally, until golden and crispy on the outside. Add in grated parmesan and mix
Serve: plate and top with extra parm & sage leaves!