Butternut Squash Gnocchi with Sage Brown Butter

5 from 2 reviews




  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!


*If you don’t have Tin Star Brown Butter on hand, make your own

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