Nothing screams fall flavors to me more than butternut squash and sage. When you eat that combination it is Autumn in your mouth! This easy dinner is packed with fall flavors plus a little bit of an extra boost from the brown butter and toasted pecans. It comes together quickly and the whole family is going to love it!
The thing that makes this recipe easy as a weeknight meals is that I use premade gnocchi that you can find in the refrigerated or frozen section of your grocery store. They typically come fully cooked and ready to just heat and serve. The only thing that takes up any time is roasting your butternut squash but what I like to do, is to make a big batch of roasted butternut squash and use it for several meals throughout the week. Roasting your butternut squash is super simple, all I do is arrange my squash on a parchment lined sheet pan drizzle a bit of olive oil and a sprinkle of salt. Roast that in the oven at 350° for approximately 30 to 40 minutes or until your butternut squash has softened and started to brown on the edges. Once that is finished you can cool your butternut squash and use it for the rest of the week.
To make this dish, now that our butternut squash is roasted, all you’re going to do is heat up a large sauté pan and brown some Italian sausage. Once that is browned, remove the sausage and add in your gnocchi to the pan straight from the package. No need to boil them, they are going to cook in the pan. This way gives you crispy on the outside and pillowy on the inside gnocchis. Once your gnocchi have browned on one side you’ll add in your roasted butternut squash and browned Italian Sausage. In a small frying pan you’ll melt your butter slowly and let it bubble until it turns a beautiful brown color as soon as your butter starts to brown you’ll add in your sage leaves, they will get nice and crispy in your brown butter.
Now we’re ready to plate up! Place your gnocchi and butternut mixture into a bowl then drizzle a large spoonful of the brown butter and sage over the top of your dish. Top it off with your toasted pecans and if you’re feeling spicy, you can shave a little bit of Parmesan over the top of your dish. Enjoy!
Roasted Butternut and Sage Gnocchi
Equipment
- 1 12" Frying Pan
- 1 6" Frying Pan
- 1 Sheet Pan
Ingredients
- 4 Oz Salted Butter
- 3 Lbs Cubed Butternut Squash
- 1 Tbsp Olive Oil
- 3-4 Sprigs Thyme
- ¼ Cup Fresh Sage Leaves
- 1 Lb Italian Sausage
- 2 Lbs Fresh or Frozen Gnocchi
- ⅓ Cup Toasted Pecans For Garnish
- Salt & Pepper To Taste
Instructions
- Preheat your oven to 350°F
- On your sheet pan, toss together the cubed butternut squash, olive oil, thyme and salt and pepper. Bake for 40 minutes or until the butternut squash is tender and starting to brown on the edges.
- While the butternut squash is baking, make your brown butter. Place your full stick of butter in a small frying pan or pot and let it melt completely on medium/low heat. Continue cooking until the milk solids in your butter have started to brown and give off a nutty aroma. When your butter is browned, add in your sage leaves and turn off the heat.
- In your large frying pan, brown the Italian Sausage and drain off any excess fat. You want to be sure to leave at least a tablespoon or so in the pan because you will be frying the gnocchi in that fat.
- Remove the sausage from the pan and add in your gnocchi. Do not boil them ahead of time, the frying will cook them through. Brown your gnocchi on both sides.
- When your gnocchi is browned, add the roasted butternut squash, browned Italian sausage and about half of your brown butter mixture. Stir everything together over medium heat for about 5 minutes until everything is nice and hot. be sure to season with salt and pepper as desired.
- Serve up the gnocchi mixture and garnish with a drizzle of brown butter, some chopped toasted pecans, and if you're feeling it, some grated parmesan. Enjoy!
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