Community recipe
Crispy Gnocchi with Roasted Squash, Sage & Brown Butter
Pillowy potato gnocchi turn crisp at the edges beside sweet roasted squash, then get tossed with fragrant sage, toasted pepitas, lemon, and nutty brown butter. A cozy, easy sheet-pan dinner with a bright finish. Serves 4.
- Serves
- 4
- Prep
- 20 min
- Cook
- 46 min
- Difficulty
- easy
Get ready
Ingredients
- 1.5 lb butternut squashes, peeled, seeded, and cut into ¾-inch cubes
- 1 red onion, peeled and cut into ¾-inch wedges
- 2 tbsp olive oils
- 0.75 tsp fine salt
- 0.25 tsp black pepper, freshly ground
- 500 g potato gnocchis
- 1 tbsp fresh sage, finely chopped
- 0.33 cup pepita
- 3 tbsp unsalted butters
- 1 lemon, zested and juiced; use 1 tbsp juice
- 0.5 cup parmesan cheese, finely grated
Make it
Instructions
- 01
Preheat and roast the squash
Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment and set out a cutting board and chef’s knife. Rinse and dry the squash and onion. Peel the squash, scoop out its seeds, and cut it into ¾-inch cubes; peel the onion and cut it into ¾-inch wedges. 1.5 lb butternut squash and 1 medium red onion are ready for the pan. Toss them on the pan with 2 tbsp olive oil, ¾ tsp fine salt, and ¼ tsp black pepper, spreading the pieces into one layer. Roast for 15 minutes, until the squash is beginning to soften and the onion edges are lightly browned. | Why: Starting the firm squash first gives it time to turn tender before the quicker-cooking gnocchi goes in.
- 02
Add the gnocchi, sage, and pepitas
While the vegetables roast, rinse and thoroughly dry 1 tbsp fresh sage, then finely chop it. After the initial 15 minutes, take the pan out and scatter 500 g potato gnocchi over it. Add the chopped sage and toss everything together, then spread it back into a single layer. Return the pan to the oven for 13 minutes. Scatter ⅓ cup pepitas over the pan and roast for 5 minutes more, until the gnocchi is golden and crisp on a few sides, the squash is fork-tender, and the pepitas smell toasted. | Why: Roasting the gnocchi directly on the hot pan crisps its outside while the sage perfumes the vegetables.
- 03
Make the lemon brown butter and serve
As the pan finishes roasting, melt 3 tbsp unsalted butter in a small, light-colored saucepan over medium heat. Cook for 2–3 minutes, swirling often, until the milk solids turn golden brown and smell nutty; take it off the heat promptly. Finely zest 1 lemon, then cut it in half and squeeze out its juice. Stir the zest and 1 tbsp lemon juice into the butter. Take the pan from the oven, drizzle the lemon brown butter over the hot gnocchi and vegetables, and gently toss. Finish with ½ cup finely grated Parmesan cheese and serve hot. | Why: Lemon lifts the rich brown butter, while Parmesan adds a savory finish to the crisp, sweet-and-salty panful.
