Brown Butter Gnocchi with Butternut Squash & Toasted Walnuts

I’m all about textures and savoring the seasons, and this dish checks off all the boxes for me.

This dish is a fall favorite that brings a variety of textures to the table — pillowy gnocchi tossed in nutty brown butter and fragrant sage, paired with sweet, caramelized butternut squash, crispy sage, and crunchy toasted walnuts for the perfect balance of savory, sweet, and earthy fall flavors.

Ingredients

• 1 lb gnocchi

• ~2 cups butternut squash, cubed

• 6 tbsp butter

• 10–12 fresh sage leaves

• ½ cup walnuts, roughly chopped

• 2 garlic cloves, minced

• 1 tbsp olive oil

• Salt & pepper to taste

• Grated Parmesan, optional

Instructions

1. Preheat your oven to 425°F. Toss the butternut squash in olive oil, salt and pepper. Spread on a sheet pan and roast for 20–25 minutes.

2. While the squash roasts, place the walnuts in a dry skillet over medium-low heat. Toast for 3-5 minutes, tossing frequently, until fragrant. Remove and set aside.

3. Bring a pot of water to a boil and cook the gnocchi (you’ll know that they’re done when they float to the top). Do not drain the excess water.

4. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 3-5 minutes, swirling the pan occasionally. The butter will foam and then develop golden-brown flecks and a nutty aroma.*

5. Transfer the cooked gnocchi to the skillet, as well as ~2 ladles of the reserved pasta water. Add in your roasted squash and half of the toasted walnuts. Toss gently until all the ingredients are combined and the sauce thickens.

6. Plate and top with Parmesan cheese, cracked black pepper, and some more toasted walnuts.

*Note: do not burn the butter. Once it turns brown, slightly foamy, and gives a nutty aroma, cut the heat.