Community recipe
Roasted Butternut Gnocchi with Crispy Sage and Lemon Beans
Pillowy gnocchi and caramelized butternut squash roast until golden, then meet creamy white beans, crisp sage, garlic, and lemon for a cozy one-pan vegetarian dinner with bright, satisfying flavor.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 1 butternut squash, washed, peeled, seeded, and cut into 1-inch cubes
- 12 fresh sage leaves, leaves picked from stems
- 3 tbsp olive oils
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 500 g shelf-stable potato gnocchi
- 1 white bean, drained and rinsed
- 2 garlic cloves, peeled and minced
- 1 lemon, zested and juiced
- 180 ml vegetable broths
- 30 g parmesan cheeses, finely grated (optional)
Make it
Instructions
- 01
Prepare the oven, pan, and ingredients
Place a rack in the center of the oven and preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment. Wash and dry the 1 small butternut squash; peel it, cut it lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes. Pick the leaves from the 12 fresh sage leaves and leave them whole. Measure 3 tbsp olive oil, 1 tsp kosher salt, and ½ tsp black pepper. Keep the squash pieces fairly even so they roast at the same rate. | Why: Uniform pieces and a hot, lined pan encourage browning while keeping cleanup simple.
- 02
Roast the squash, gnocchi, and sage
On the lined sheet, toss the cubed squash with 500 g shelf-stable potato gnocchi, 2 tablespoons of the measured oil, half of the measured salt, and half of the measured pepper. Spread everything in one layer with cut sides exposed. Tuck the sage leaves around the squash and gnocchi, then drizzle them with the remaining 1 tablespoon oil. Roast at 425°F (220°C) for 20 minutes. Stir the gnocchi and squash, then roast for 8–10 minutes more, until the squash is fork-tender, the gnocchi has puffed and browned at the edges, and the sage is crisp but not dark. Remove the sheet from the oven and let it stand while you finish the beans. | Why: Roasting concentrates the squash’s sweetness and gives gnocchi a pleasantly crisp exterior without boiling.
- 03
Build the lemony white beans
While the tray roasts, drain and rinse 1 can white beans in a colander until the water runs clear; shake well to remove excess water. Peel and mince 2 garlic cloves. Zest and juice 1 lemon, keeping the zest and juice together. Heat a large skillet over medium heat. Add 1 tablespoon of the roasted-oil remainder only if the skillet is dry, then add the garlic and cook for 30 seconds, stirring, until fragrant but not browned. Add the rinsed beans, 180 ml vegetable broth, the remaining measured salt, and the remaining measured pepper. Simmer uncovered for 5 minutes, stirring once or twice, until the broth lightly coats the beans. Stir in the lemon zest and juice, then taste and adjust only with additional salt or pepper if needed. The beans should be creamy and moist, not soupy. | Why: Gentle simmering softens the beans and creates a light sauce that clings to the roasted ingredients.
- 04
Combine, rest, and serve
Spoon the hot lemony beans onto a serving platter or divide them among four shallow bowls. Top with the roasted squash and gnocchi, then scatter the crisp sage over everything. Let the portions rest for 2 minutes so the sauce settles and the gnocchi absorbs a little flavor. Serve immediately while the edges remain crisp. For a fresh finish, grate 30 g Parmesan cheese over the bowls at the table. | Why: Layering preserves the roasted texture while the brief rest lets the bright bean sauce season every bite.
