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10) Butternut Squash and Sage Gnocchi

Cold-weather comfort, full stop. The squash roasts mostly unattended while you get everything else ready, and the combination of sweet caramelized edges with that nutty browned butter is the kind of thing that makes the whole house smell incredible.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 1 lb potato gnocchi store-bought
  • 1 small butternut squash about 1 lb, peeled and cubed
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 fresh sage leaves
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan
  • Salt and pepper to taste

Method
 

  1. Toss squash with olive oil, salt, and pepper. Roast at 425°F (220°C) for 20–25 minutes until edges caramelize.
  2. Cook gnocchi per package, drain and set aside.
  3. Melt butter in a pan until nutty brown, add sage and let it crisp 30 seconds.
  4. Add roasted squash and cream, simmer 2 minutes.
  5. Toss in gnocchi and Parmesan, season to taste, and serve warm.