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Butternut Squash Gnocchi with Sage Brown Butter and Amaretti Recipe

If you’re on the hunt for something truly special and comforting, I can’t recommend this Butternut Squash Gnocchi with Sage Brown Butter and Amaretti Recipe enough. It’s one of those dishes that feels fancy but is surprisingly approachable, packing autumn vibes, nutty sweetness, and a buttery, crispy finish thanks to amaretti cookies. When I first tried making this gnocchi, I was blown away by how tender yet flavorful it turned out, and my family keeps asking for it year-round! Stick with me here, and I’ll share all the secrets to getting that perfect pillowy gnocchi and that dreamy sauce every time.

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Why You’ll Love This Recipe

  • Unforgettable Flavor Combo: The nutty sweetness of sage brown butter paired with crunchy amaretti perfectly complements the soft butternut gnocchi.
  • Comfort Food Made Elegant: This dish feels gourmet but is beginner-friendly, great for impressing dinner guests or treating yourself.
  • Made From Scratch Magic: You’ll get hands-on with simple ingredients and create gnocchi that beats anything store-bought.
  • Versatile and Seasonal: Perfect for autumn and winter, but you’ll find yourself craving it all year thanks to its cozy flavors.

Ingredients You’ll Need

The magic of this recipe lies in fresh ingredients that complement each other perfectly. The butternut squash gives a naturally sweet base, the semolina and all-purpose flours help with texture, and those amaretti cookies add a unique twist that brings everything home. Here’s how to pick great ingredients for your batch.

  • Butternut Squash: Look for a large, firm, and evenly colored squash to ensure sweetness and smooth texture.
  • All-Purpose Flour: Essential for structure; use unbleached if possible for best results.
  • Kosher Salt: I prefer kosher for its clean flavor and easy control over seasoning.
  • Large Egg: Adds moisture and richness to the dough.
  • Semolina Flour: Use for dusting the gnocchi; it keeps them from sticking and adds a light crunch.
  • Unsalted Butter: A good-quality butter is key here, especially since it’s turned brown for the sauce.
  • Fresh Sage: Chopped, fresh leaves bring an herbal brightness that pairs beautifully with the brown butter.
  • Cooking Water: The salted water you boil the gnocchi in is reserved for your sauce to add depth.
  • Salt and Pepper: To season both gnocchi and sauce precisely.
  • Amaretti Cookies: Sweet, crunchy, and aromatic – these are the game-changer garnish I discovered and fell in love with.
  • Parmigiano Reggiano: Freshly grated for that nutty, savory finish that melts into the warm gnocchi.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts about this Butternut Squash Gnocchi with Sage Brown Butter and Amaretti Recipe is how easy it is to make your own. I often tweak things depending on the season or who I’m cooking for—feel free to adapt to your taste buds!

  • Herb Variations: I’ve swapped sage for fresh thyme or rosemary on occasion, which adds a lovely different herbal profile to the brown butter sauce.
  • Nut-Free Option: If nuts or amaretti isn’t your thing, toast some breadcrumbs with garlic and parsley for crunch instead—it’s just as delicious!
  • Cheese Variations: You can substitute Parmigiano for Pecorino Romano for a sharper tang.
  • Simplified Version: Skip the amaretti crumble for a quick weeknight dinner—still awesome, just less fancy.

How to Make Butternut Squash Gnocchi with Sage Brown Butter and Amaretti Recipe

Step 1: Roast and Puree Your Butternut Squash

Start by preheating your oven to 400°F (200°C). Cut a large butternut squash in half, scoop out seeds, and place cut side down on a baking sheet lined with parchment. Roast it until the flesh is tender—about 45 minutes—then scoop out the warm, soft squash and let it cool slightly. Use a food mill or blender to puree the flesh until silky smooth. I learned that letting the puree dry in a fine sieve or cheesecloth for 30 minutes helps prevent soggy gnocchi dough—don’t skip this step!

Step 2: Gently Combine the Dough

Now, mix the cooled butternut squash puree with a beaten egg and kosher salt. Gradually add all-purpose flour, folding it in gently—you want a soft dough that’s not sticky but still tender. Too much flour makes gnocchi tough, so be patient. When it holds together without being sticky, dust your work surface with semolina flour, and gently knead just enough to form a smooth ball. This step taught me patience; overworking the dough is the easiest way to end up with dense gnocchi.

Step 3: Roll, Cut, and Shape Your Gnocchi

Divide the dough into manageable pieces and roll each into long ropes about ¾ inch thick. Cut into bite-sized pieces, then use a fork or gnocchi board to create those delicate ridges that help the sauce cling. This is my favorite part—it’s a bit meditative, and your gnocchi will cook more evenly because of this. Don’t worry about making every piece perfect; they taste amazing anyway!

Step 4: Boil Gnocchi Until They Float

Bring a large pot of salted water to a boil. Drop gnocchi in batches, stirring gently so they don’t stick. When they float to the surface (usually 2-3 minutes), scoop them out with a slotted spoon. Be sure to save about 2 ounces of the cooking water before draining—it’s going to be magic for your sauce.

Step 5: Make the Sage Brown Butter Sauce

In a large skillet, melt unsalted butter over medium heat. Keep an eye on it as it foams and starts to brown—this toasted, nutty aroma is what elevates the whole dish. Toss in chopped sage leaves and cook until crispy. Add 2 ounces of reserved cooking water to loosen the sauce. I found using the pasta water here adds just the right hint of starchiness and salt to bind everything beautifully.

Step 6: Toss Gnocchi in the Sauce and Finish

Carefully add the cooked gnocchi to the skillet and toss gently to coat them in the sage-infused brown butter. Season with salt and pepper to taste. Then, sprinkle over the grated amaretti cookies and Parmigiano Reggiano—this last touch adds delightful texture and flavor contrast. Serve immediately while everything’s warm and inviting.

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Pro Tips for Making Butternut Squash Gnocchi with Sage Brown Butter and Amaretti Recipe

  • Dry Your Squash Puree Thoroughly: I use a fine-mesh sieve to drain excess moisture for 30 minutes, preventing a soggy dough that’s hard to roll.
  • Don’t Overwork the Dough: Knead just enough to combine; too much flour or handling makes tough gnocchi, and that’s no fun.
  • Brown Butter Watchfulness: Butter can go from browned to burnt in seconds, so keep your eyes on it and remove from heat when it’s nutty and golden.
  • Use Amaretti Cookies as a Crunchy Surprise: Crushing them last-minute keeps their texture intact; sprinkle just before serving for the best effect.

How to Serve Butternut Squash Gnocchi with Sage Brown Butter and Amaretti Recipe

A white speckled plate on a white marbled surface holds a serving of gnocchi pasta pieces coated in a light orange sauce, with visible green herb bits scattered throughout. The gnocchi appear soft and have a tender texture, arranged mostly in the center of the plate. A few small round brown cookies rest at the back edge of the plate. In the foreground, a woman's hand holds one of these brown cookies near a red-handled grater, and grated crumbs are falling onto the pasta below. A silver fork rests on the right side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always add a generous sprinkle of freshly grated Parmigiano Reggiano atop the plate and finish with a few extra crispy sage leaves left whole. Sometimes a light drizzle of high-quality extra virgin olive oil brings out the richness even more. Those crunchy, sweet amaretti bits are absolutely non-negotiable in my book—they add this beautifully unexpected texture contrast that makes every bite interesting.

Side Dishes

This gnocchi shines as a main dish, so I like to keep sides light and simple. A crisp arugula salad with lemon vinaigrette cuts through the richness perfectly. Roasted Brussels sprouts or sautéed greens like spinach are also lovely, adding freshness without overpowering the delicate gnocchi flavors.

Creative Ways to Present

For special occasions, I’ve plated the gnocchi in shallow bowls with a swirl of brown butter sauce around and a sprinkle of crushed amaretti sprinkled artistically. Adding a small edible flower or microgreens on top really ups the elegance factor—guests always ask how I made it so pretty. Try serving family style on a big platter for a cozy, rustic vibe too.

Make Ahead and Storage

Storing Leftovers

I like to refrigerate leftover gnocchi separately from the sauce, wrapped tightly in plastic wrap or in an airtight container. They keep well for up to 2 days. When ready to eat, gently reheat in a pan with a little butter or warm sauce to restore that fresh-cooked softness.

Freezing

If you’re making a big batch, you can freeze uncooked gnocchi on a lined baking sheet, spaced apart, until solid. Transfer to a freezer bag, then cook straight from frozen—just add a minute or two to boiling time. This trick saved me so many times when I wanted homemade gnocchi without the fuss on busy days!

Reheating

The best way to reheat is to sauté leftover gnocchi gently in butter until warmed through and slightly crisp on the outside—it adds a new texture layer I love. Avoid the microwave if you can, which tends to make gnocchi gummy.

FAQs

  1. Can I make this Butternut Squash Gnocchi with Sage Brown Butter and Amaretti Recipe gluten-free?

    Absolutely! You can try substituting the all-purpose flour with a gluten-free flour blend that’s suitable for pasta or gnocchi. Just keep in mind the texture may be slightly different, and you might need to adjust the flour quantity to get the dough to the right consistency.

  2. What if I can’t find amaretti cookies?

    If amaretti aren’t available, crushed toasted hazelnuts or almonds can be a good substitute to mimic the crunchy texture and nutty flavor. You can also use toasted breadcrumbs for a more neutral crunch.

  3. How do I know when gnocchi are done cooking?

    Gnocchi cook quickly. They’re done when they float to the surface of boiling water, usually in 2-3 minutes. If any stick to the bottom, gently stir to prevent burning.

  4. Can I prepare the dough in advance?

    You can make the dough a few hours ahead and keep it wrapped tightly in the fridge. Bring it back to room temperature before rolling out for best texture.

Final Thoughts

This Butternut Squash Gnocchi with Sage Brown Butter and Amaretti Recipe is one of those lovely, soul-warming dishes that brings a cozy restaurant feel right into your home kitchen. I love how the sweetness from the squash and amaretti balances the earthiness of sage and richness of brown butter—it’s pure comfort on a plate. If you’ve been curious about making gnocchi yourself, this is the perfect recipe to try because it’s forgiving, fun, and so rewarding. I hope you enjoy every bite as much as my family and I do!

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Butternut Squash Gnocchi with Sage Brown Butter and Amaretti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 136 reviews
  • Author: Lauren
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 90 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

This recipe for Butternut Squash Gnocchi offers a delightful twist on the classic Italian dish by incorporating roasted butternut squash into the dough, creating tender, pillowy gnocchi with a subtle sweetness. Served with a fragrant sage brown butter sauce and finished with crumbled amaretti cookies and Parmigiano Reggiano, this comforting meal perfectly balances savory and sweet flavors, making it a perfect autumn or winter dinner.


Ingredients

Gnocchi Dough

  • 1 large butternut squash (to yield 2 cups cooked and drained puree)
  • 1 1/2 cups all-purpose flour (plus more for dusting)
  • 1 teaspoon kosher salt
  • 1 large egg, beaten
  • 3 tablespoons semolina flour (for dusting; can substitute with all-purpose flour)

Sauce and Garnish

  • 1 stick unsalted butter
  • 3 tablespoons fresh sage, chopped
  • 2 ounces reserved cooking water
  • Salt and pepper, to taste
  • 1/2 cup amaretti cookies, grated or crumbled
  • 1/2 cup Parmigiano Reggiano, grated


Instructions

  1. Prepare the Butternut Squash: Cut the butternut squash in half, remove seeds, and roast it until tender. Once cooked, scoop out the flesh and puree it. Drain any excess moisture carefully to achieve approximately 2 cups of cooked and drained squash puree needed for the dough.
  2. Make the Gnocchi Dough: In a large mixing bowl, combine the butternut squash puree with the beaten egg, kosher salt, and flour. Mix gently until a soft dough forms. Add flour gradually as needed to achieve a pliable but not sticky dough. Avoid overworking to keep gnocchi tender.
  3. Shape the Gnocchi: Lightly flour a clean work surface with semolina or all-purpose flour. Roll the dough into long ropes about 1/2 inch thick. Cut the ropes into 1-inch pieces to form individual gnocchi. Optionally, gently press each piece with a fork to create ridges.
  4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, stirring gently to prevent sticking. Cook until the gnocchi float to the surface, about 2-3 minutes. Use a slotted spoon to remove them and transfer to a warm plate, reserving some cooking water.
  5. Make the Sage Brown Butter Sauce: In a large skillet over medium heat, melt the unsalted butter. Add the chopped sage leaves and cook until the butter is golden brown and fragrant, about 3-5 minutes. Stir in 2 ounces of the reserved gnocchi cooking water to loosen the sauce. Season with salt and pepper to taste.
  6. Toss Gnocchi in Sauce and Serve: Add the cooked gnocchi to the skillet with the brown butter sage sauce. Gently toss to coat each piece evenly. Plate the gnocchi, then sprinkle generously with grated amaretti cookies and Parmigiano Reggiano for a delightful crunch and rich finish.

Notes

  • Ensure the butternut squash puree is well-drained to prevent soggy gnocchi dough.
  • If the dough is too sticky, add flour a tablespoon at a time until manageable.
  • Semolina flour for dusting helps prevent the gnocchi from sticking and gives them a slight texture.
  • Amaretti cookies add a unique sweet crunch that contrasts beautifully with the savory sage brown butter.
  • Serve immediately for the best texture; gnocchi are best fresh but can be gently reheated in the sauce.

Nutrition

  • Serving Size: 1 serving
  • Calories: 506 kcal
  • Sugar: 18.2 g
  • Sodium: 838 mg
  • Fat: 25.6 g
  • Saturated Fat: 15.2 g
  • Unsaturated Fat: 9.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 59.6 g
  • Fiber: 3.3 g
  • Protein: 8.5 g
  • Cholesterol: 103 mg

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