Butternut Squash Gnocchi with Sage Brown Butter

butternut-squashButternut Squash Gnocchi with Sage Brown Butter
Prep time
10 mins
Cook time
40 mins
Total time
50 mins

Serves: 4-5


  • 2 cups peeled and diced butternut squash
  • 1-2 tablespoons Tin Star Ghee
  • pinch of garlic powder and salt
  • 3 tablespoons Tin Star Browned Butter*
  • 2 garlic cloves, minced
  • 6-8 sage leaves
  • 1 package of Cappello’s Gnocchi
    truffle salt, for garnishing
  • black pepper, for garnishing


  • Preheat oven to 375 degrees F.
  • Toss butternut squash in 1-2 tablespoons of ghee. Place butternut squash on a parchment paper lined baking sheet and sprinkle with garlic powder and salt.
  • Roast butternut squash for 25-30 minutes until browned and fork tender.
  • When there is 10 minutes left for cooking the butternut squash, place a pot filled with water over medium high heat. Bring to boil.
  • While water heats up, place a medium cast iron skillet over medium heat and add 3 tablespoons of browned butter. Once hot, add garlic and sage leaves.
  • Once sage leaves become crispy, about 2-3 minutes, place gnocchi in boiling water.
  • Boil the gnocchi until they float (follow directions on package) then remove them with a slotted spoon and add them into the sage browned butter still over medium heat.
  • Cook gnocchi on both sides for about 1 minutes then add in butternut squash and toss to coat everything in browned butter.
  • Sprinkle with a pinch of truffle salt and black pepper then eat up, gnocchi buttercup!

Butternut Squash Gnocchi with Sage Brown Butter


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