Lidia Bastianich’s Butternut Squash Gnocchi with Sage Brown Butter
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I haven’t been drawn to a recipe like this in awhile. It’s not that butternut squash with sage brown butter doesn’t sound insanely delicious — seriously, what sounds better this time of year? — it’s just that these days my brain surrenders and my eyes cross when I see too many steps in a recipe. I’m better off sticking to quick and easy (also insanely delicious).
But if you’re in the mood for this sort of thing — for planning, thinking, going all out to capture the essence of the season in a single dish — this is the recipe for you. You won’t be disappointed. Lidia Bastianich nailed it. Just as I was feeling the slightest bit uninspired, the October Bon Appetit arrived in my mailbox. Five minutes later, I ran out the door to buy a ricer, which has been on my wishlist for months. I had been told a ricer would change my life.
So far, it has.
Butternut Squash Gnocchi with Sage Brown Butter
- Yield: 0 servings
Source: Lidia Bastianich via Bon Appetit
This recipe along with a few others I am dying to try appeared in the October 2010 Bon Appetit. If you’re feeling even the slightest bit uninspired, this is a good little spread to check out.
- 1 1-pound butternut squash
- 1 tablespoon olive oil
- 1–2 12- to 14-ounce russet potato, peeled, quartered
- 3/4 cup finely grated Parmesan cheese, divided
- 1 large egg, beaten to blend
- 1 1/2 teaspoons freshly grated nutmeg
- 1 teaspoon kosher salt
- 1 3/4 cups (or more) all purpose flour
- 1/2 cup (1 stick) butter (I used less)
- 2 tablespoons chopped fresh sage
- Additional grated Parmesan cheese
- Potato ricer (I bet a food mill would work well, too.)
1. It helps to really read the recipe thoroughly before beginning.
2. You will have tons of leftover butternut squash.
3. I needed about 2 potatoes to get 2 cups.
4. I find it easier to cook gnocchi in small batches, so I think this meal makes a better dinner-for-two than a dinner-for-a-crowd. After I filled up one sheetpan with shaped gnocchi, I stuck in the freezer. After an hour or so, I scooped all of the gnocchi into a Ziplock bag and stored it in the freezer, where it now awaits for a future dinner.
5. Seeing how a friend and I polished off half the gnocchi in a single sitting, I feel the recipe more accurately serves 4.
- Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use). Note: This can be made several days in advance.
- Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, less than 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
- Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
- Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD Can be made 6 hours ahead. Keep chilled. Note: Gnocchi can be frozen at this point – freeze them first on a sheetpan, then transfer them to a Ziplock to prevent them from sticking together.
- Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD Can be made 8 hours ahead. Cover loosely and chill. Note: It was hard for me to tell when they were done. I cooked them for about 12 minutes — I took one out, tasted it, and went with it.)
- Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan. Note: Unless you have an enormous pan, it’s easier to cook the gnocchi and butter in smaller batches. Half of this recipe in one pan is doable.
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29 Comments on “Lidia Bastianich’s Butternut Squash Gnocchi with Sage Brown Butter”
I love the pumpkin gnocchi. I have wanted to make some Roman gnicchi for a while sand this would be perfect.
On tv you said not to pass through a food processor and then the recipe says pass through a processor (the squash) so which is it–yes through the processor or no??
I use the food processor!
WOW – this is like gnocchi kicked up like 1000 notches. They look incredible.
Looks delicious! I saw this recipe in Bon Appetit as well and have it bookmarked to try.
I’ve done a sweet potato gnocchi; now I think it’s time for this butternut squash gnocchi. What kind of pan is that in the last photo?
Mmmm these look delicious! I totally can relate to your reluctance to commit to some labor-intensive recipes, but this looks totally worth it. I love the rustic shapes of the gnocchi and how they aren’t all perfect and identical… they look all the more lovingly made by hand. Can’t wait to try this!
Can I transport you to my kitchen to make this for us? When time allows, I intend to give this a try; until then, I’ll just continue to dream about eating this dish.
ooh, i saw this and now i need to make it asap 🙂
I am eating butternut squash right now and am thinking butternut squash gnocchi would taste divine! Pretty, pretty photos.
ah, you and your awesome blimp shots and tremendous food. well done!
I made this recipe last week too. Every other time I’ve mad gnocchi from scratch, it is too heavy, but this recipe was divine! Important to boil down the puree’d squash so that you can minimize the flour that you add. Many times butternut squash main dishes are too sweet for my family but this was perfect!
If this recipe is as awesome as your photos, I’m there.
Oh, these look delicious! I’ve always wanted to try making gnocchi. Beautiful.
These are perfect! I must give them a go before the frost finishes off my sage bush for the year.
This looks beautiful and delicious!
thanks for sharing this recipe. i made it over the weekend, it was delicious. first time making gnocchi. couldnt have been any better. i blogged about it here: https://kcm702.wordpress.com/2012/02/27/weekend-in-food/
Kim — so glad they turned out well for you! It’s a labor of love this recipe.
These are extraordinarily delicious! I love them with sage but needed them to hold up as an entree for a vegetarian dinner party, so instead of using sage, I cooked them as you describe and then put them in the oven covered with mushrooms that had been sauteed in white wine and cream. It was the perfect fall dinner and absolutely worth the effort.
Oh my, Kathrin, that sounds absolutely delicious! I love the gnocchi with mushrooms, and I love mushrooms with cream…yum! So, how long did you bake the mushroom-gnocchi mixture for? Did you add cheese? Dying to try this.
3-4 mins, TOPS!!! You NEVER EVER cook fresh gnocchi for 12 minutes, let alone 17. When it floats, it’s done.
Steve, you may be right — I haven’t made these in ages and have no intention of making them again any time soon — but, does the 3-4 minute rule apply to sweet potato gnocchi? Have you made them? Lidia Bastianich is a pretty reliable source.
Add Proseco to gnocchi cooking water!
Lidias kitchen butternut squash gnocchi episode she serves it in a turqoise blue speckeled pottery plate.Where can I buy them? Because I love them…Thanks 🙂
OMG! Just made these to try. Never made gnocchi before, but I had to try. They came out absolutely fabulous! A little messy to make but well worth the trouble. Fantastic flavor and light as clouds. Recipes that call for using a pastry bag are for cheaters and not the least bit authentic. Lidia’s are the real deal. Just as good an any I’ve had in very expensive restaurants here and in Italy. Maybe better! Next time, I’ll sprinkle some grated mozzarella and Parmesano Reggiano over the top and run them under the broiler for a minute or two just for a change.
I forgot to mention: These can be cooked, spread on a sheet pan lined with parchment and allowed to cool completely. They can then be kept refrigerated until ready to re-heat in the butter sauce. They can probably also be frozen, but I haven’t tried it. I cooked them all at once, but there was way too much for one meal. I cooked them for no more than about 9 or 10 minutes. They didn’t lose a bit of quality by being kept. In fact, they may have been better the second day. Therefore, they can easily be made for a crowd. I give them 6 stars.
So happy to hear all of this!! I absolutely love your broiling idea … yum. Thanks for the make-ahead tips, too. So many. LOVE LIDIA!!
Planning to try this without the egg, ass we have a kiddo who is allergic to them. Will try to go by feel for the correct texture, possibly adding flour if need be. Wish me luck!
Omg! How do you edit? Sorry for the typo!