Butternut Squash Gnocchi with Sage Brown Butter

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Hello, gorgeous! If you’re just joining me here on PaleOMG since last week, welcome to the new and improved PaleOMG! I am seriously so excited for it and wanted to give you guys a little run down of the website so you can see all the fun new things on the site!

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So that’s that! Hope you love the new site and I can’t wait to hear back from you guys about what you think!  Now for the food! Huge thank you to the person who emailed me and asked me to make a dish like this! Here you go, you wonderful reader you!

PaleOMG Butternut Squash Gnocchi with Sage Brown Butter

Butternut Squash Gnocchi with Sage Brown Butter

0.0 rating
PREP 10 mins
COOK 40 mins
TOTAL 50 mins
Yields 4-5

INGREDIENTS :

  • 2 cups peeled and diced butternut squash
  • 1-2 tablespoons Tin Star Ghee
  • pinch of garlic powder and salt
  • 3 tablespoons Tin Star Browned Butter*
  • 2 garlic cloves, minced
  • 6-8 sage leaves
  • 1 package of Cappello's Gnocchi
  • truffle salt, for garnishing
  • black pepper, for garnishing

DIRECTIONS :

  1. Preheat oven to 375 degrees F.
  2. Toss butternut squash in 1-2 tablespoons of ghee. Place butternut squash on a parchment paper lined baking sheet and sprinkle with garlic powder and salt. Roast butternut squash for 25-30 minutes until browned and fork tender.
  3. When there is 10 minutes left for cooking the butternut squash, place a pot filled with water over medium high heat. Bring to boil.
  4. While water heats up, place a medium cast iron skillet over medium heat and add 3 tablespoons of browned butter. Once hot, add garlic and sage leaves. Once sage leaves become crispy, about 2-3 minutes, place gnocchi in boiling water. Boil the gnocchi until they float (follow directions on package) then remove them with a slotted spoon and add them into the sage browned butter still over medium heat. Cook gnocchi on both sides for about 1 minutes then add in butternut squash and toss to coat everything in browned butter.
  5. Sprinkle with a pinch of truffle salt and black pepper then eat up, gnocchi buttercup!

by

INGREDIENTS :

  • 2 cups peeled and diced butternut squash
  • 1-2 tablespoons Tin Star Ghee
  • pinch of garlic powder and salt
  • 3 tablespoons Tin Star Browned Butter*
  • 2 garlic cloves, minced
  • 6-8 sage leaves
  • 1 package of Cappello's Gnocchi
  • truffle salt, for garnishing
  • black pepper, for garnishing

DIRECTIONS :

  1. Preheat oven to 375 degrees F.
  2. Toss butternut squash in 1-2 tablespoons of ghee. Place butternut squash on a parchment paper lined baking sheet and sprinkle with garlic powder and salt. Roast butternut squash for 25-30 minutes until browned and fork tender.
  3. When there is 10 minutes left for cooking the butternut squash, place a pot filled with water over medium high heat. Bring to boil.
  4. While water heats up, place a medium cast iron skillet over medium heat and add 3 tablespoons of browned butter. Once hot, add garlic and sage leaves. Once sage leaves become crispy, about 2-3 minutes, place gnocchi in boiling water. Boil the gnocchi until they float (follow directions on package) then remove them with a slotted spoon and add them into the sage browned butter still over medium heat. Cook gnocchi on both sides for about 1 minutes then add in butternut squash and toss to coat everything in browned butter.
  5. Sprinkle with a pinch of truffle salt and black pepper then eat up, gnocchi buttercup!

by

PaleOMG Butternut Squash Gnocchi with Sage Brown Butter

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Make & Serve This Dish With:

More Comfort Food Grain-Free Pasta Dishes:

IMG_0087
Chicken Enchilada Lasagna

IMG_0696
Creamy Rosemary Chicken Lasagna

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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7 thoughts on “Butternut Squash Gnocchi with Sage Brown Butter”

  1. Congrats on the new site Juli. I work daily on rebuilding websites so it was great to see yours is now full responsive and loads super fast! Yay! It was great before now it’s amazing.

  2. The new website works terribly in my phone! When I zoom in the header floats over the nation page and gets bigger so that I can’t read the recipes. 🙁 I have an Android but never had issues before.

  3. This recipe. Oh my god. We added some Myzithra cheese (a Greek hard cheese, you can get it at whole foods) and wow, just amazing. Yes I know cheese isn’t paleo, I’m not super strict with my dairy.
    Another awesome recipe from an awesome website!!

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