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Butternut Squash Gnocchi With Sage Butter

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“You have to prepare the squash for the gnocchi the day before, so plan accordingly. Cook time includes the time for roasting the squash. Recipe from Executive Chef Brandon Miller of Stokes Restaurant and Bar in Monterey, CA.”
1hr 50mins

Ingredients Nutrition


  1. for gnocchi:
  2. Position a rack in the lower third of the oven and preheat to 350°F.
  3. Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet.
  4. Roast until tender, about 1 hour 15 minutes.
  5. When cool enough to handle, scoop out and discard the seeds.
  6. Remove squash flesh (pulp) and place in a sieve.
  7. Set the sieve over a bowl to catch liquid and allow squash to drain in a refrigerator overnight.
  8. The next day, puree the squash in a food processor.
  9. Transfer puree to a bowl and add the eggs and salt, stirring to combine.
  10. Add the flour and blend thoroughly.
  11. The dough should feel sticky and soft.
  12. Bring a large pot of water to a boil.
  13. Using a teaspoon, form walnut-sized pieces of dough and push them off the spoon and into the water with your fingers.
  14. Alternately, use a pastry bag and a small knife.
  15. Cook the gnocchi in small batches, 10 to 15 pieces.
  16. Once the gnocchi have risen to the surface, poach for exactly 2 minutes.
  17. Remove gnocchi with a slotted spoon and set aside to drain.
  18. Repeat until all the dough is used up.
  19. for butter sauce:
  20. Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown.
  21. Add the sage leaves and a pinch of salt and pepper.
  22. Add the gnocchi to the browned butter, tossing to coat.
  23. Sprinkle with Parmesan and serve immediately.

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