Butternut Squash Gnocchi with Sage Butter

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Butternut Squash Gnocchi with Sage Butter

Any gnocchi recipe is a given favorite. It’s a quick fix to our native taste buds’ enticement. With this Butternut Squash Gnocchi with Sage Butter recipe, we got your back today. Whether friends are coming over, or you’re just simply looking for something classy, flavorful, and healthy dish.

Preparation Times:

Butternut Squash Gnocchi with Sage Butter

Equipment:

Oven
Cooking Pot

Ingredients:

2 large butternut squash, peeled, deseeded and cut into 2cm chunks
3 cloves garlic, roughly chopped
3 tablespoons extra virgin olive oil
800g fresh gnocchi
20g fresh sage, leaves picked and roughly chopped
1 cup unsalted butter
Freshly grated Parmesan cheese

Instructions:

Preheat oven to 200°C /180°C fan/gas 6. Scatter the squash pieces and garlic onto a non-stick oven tray, drizzle with oil, season well and toss together to coat. Place in the oven and cook for 25 mins.
After 20 mins, bring a large pan of salted water to the boil and carefully place the gnocchi in the water. They will only take a couple of minutes to cook and you’ll know they’re done because they’ll start to float to the top of the water.
Drain the gnocchi and leave to steam. Melt the butter with the sage in a large non-stick frying pan over medium heat. When the butter is foaming, add the gnocchi and toss to coat everything.
Remove squash from the oven and add to the gnocchi, toss again but be gentle as the gnocchi will be delicate. Serve immediately with a scattering of parmesan or pecorino cheese. Cook’s tip: If you don’t have a large pan, cook the gnocchi in two pans – if they don’t have space to cook they can get sticky. [3]