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Butternut Squash Gnocchi with Roasted Garlic-Sage Brown Butter

Butternut Squash Gnocchi with Roasted Garlic-Sage Brown Butter (Egg-Free)

This egg-free butternut squash gnocchi is decadent, fluffy & surprisingly easy to make. You don't want to miss the to-die-for garlic-sage brown butter sauce!
5 from 1 vote
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Course Dinner
Cuisine Italian
Servings 6
Calories 484 kcal

Ingredients
  

  • 3 lb butternut squash
  • 1 tbsp extra virgin olive oil
  • .25 tsp salt & pepper
  • 2 flax eggs (1 tbsp ground flax + 3 tbsp water = 1 flax egg)
  • 4 cups flour plus extra for shaping the dough
  • .5 tsp salt & pepper
  • 1/2 cup Parmesan Cheese plus more for garnish
  • 4 tbsp butter
  • 1 clove garlic minced
  • 1 tsp Crushed Red Pepper Flakes
  • 7-8 leaves fresh sage chopped

Instructions
 

  • Preheat oven to 400 degrees.
  • Cut the squash in half lengthwise and remove seeds.
  • Place squash halves cut side up on a baking sheet, brush with EVOO, season with salt and pepper.
  • Roast until fork tender at the thickest part of the squat (about an hour)
  • Let the squash cool slightly, then scoop out the flesh and place in a food processor. Process until very smooth.
  • Place squash in the bowl of a stand mixer fitted with the dough hook (or just mix in a large bowl by hand) add in the flax eggs and salt. Add flour, 1 cup at a time, until the dough begins to pull away from the bowl. Add 1/2 cup of parmesan cheese and continue on medium speed until combined. Turn out onto a heavily floured surface and knead until dough comes together. Note: You want your dough slightly sticky but if it is TOO sticky, just add a bit more flour.
  • Portion the dough into quarters, then roll each into a rope and cut into 1 inch sections to form the gnocchi. Place onto a wax paper, cover until ready to boil.
  • For the sauce, melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is golden and sage is crispy. I like to remove the fried sage and crush into a light powder to sprinkle across the top of the dish!
  • Bring a large pot of water to a boil then salt lightly. Add 1 cup gnocchi at a time to the salted, boiling water, then cook at a gentle boil until gnocchi float to the top, about 2 minutes. Transfer using a slotted spoon or spider to your sauce. Cook remaining gnocchi then add to the sauce. Season with salt & pepper then toss to coat.
  • Portion among bowls and garnish with parmesan and sage dust.
Keyword brown butter, butternut squash, garlic, gnocchi, parmesan cheese, sage