Indulge in our tender gnocchi, perfectly paired with sweet, roasted butternut squash. Each bite is a delightful blend of soft pasta and caramelized squash, enhanced by a touch of sage and finished with a drizzle of brown butter. This comforting dish captures the essence of autumn, offering a warm and satisfying experience that will leave you craving more.

Preheat the oven to 200°C (400°F). Peel and cube the butternut squash into bite-sized pieces. Toss with 2 tablespoons of olive oil, salt, and black pepper. Spread the squash on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway through.

Roasting Butternut Squash

While the squash is roasting, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually about 2-3 minutes until they float to the top. Drain and set aside.

Cooking Gnocchi

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add minced garlic and fresh sage leaves, sauté for 2-3 minutes until fragrant but not browned.

Sautéing Garlic and Sage

Add the roasted butternut squash and cooked gnocchi to the skillet. Toss gently to combine and heat through for another 2-3 minutes. Add grated Parmesan cheese, and stir until melted and well combined.

gnocchi with roasted butternut squash

Recipe information

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