Crispy Sage Gnocchi with Roasted Butternut and Brown Butter
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $14.00
- Nutrition
- 380 cal · 11g protein
- quick
- meatless
🍳 3 pans · Picky-eater safe bet: plain potatoes
Crispy Sage Gnocchi with Roasted Butternut and Brown Butter is a Italian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $14 in groceries. You'll need 3 pans, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb potato gnocchi
- 1 container (12 oz) fresh butternut squash cubes
- 5 tbsp butter
- 12 leaves fresh sage
- 2 cloves garlic
- ½ cup parmesan cheese
- 2 tbsp olive oil
- 1 lemon
Steps
- Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper, spread on a sheet pan, and roast at 425°F for 12 minutes until golden.
- While squash roasts, bring a large pot of salted water to a boil, add gnocchi, and cook for 3 minutes or until they float, then drain.
- In a large skillet over medium heat, melt butter with minced garlic and sage leaves, swirling occasionally, until butter turns golden brown (about 3 minutes).
- Add cooked gnocchi and roasted squash to the brown butter, toss gently, remove from heat, and fold in parmesan cheese and juice from half the lemon.
- Divide into 4 bowls and serve immediately.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 11 g
- Carbohydrates
- 58 g
- Fiber
- 4 g
- Sugar
- 4 g
- Fat
- 12 g
- Saturated fat
- 6 g
- Sodium
- 480 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop