Golden Butternut Squash Gnocchi with Burrata, Crispy Sage, Cranberries & Hot Honey
Golden Butternut Squash Gnocchi with Burrata, Crispy Sage, Cranberries & Hot Honey is a cosy and flavourful dish that brings together pillowy potato gnocchi, sweet roasted butternut squash, creamy burrata, and fragrant crispy sage. Dried cranberries add a touch of sweetness, while toasted walnuts provide a satisfying crunch.
Finished with Parmesan, fresh thyme, and a drizzle of hot honey, this gnocchi has a delicious balance of savoury, creamy, sweet, and gently spicy flavours. It makes a beautiful dinner for a cosy evening, a seasonal gathering, or a special weekend meal.
Ingredients
For the Butternut Squash Gnocchi:
- 1 lb potato gnocchi (450 g)
- 2 cups butternut squash, peeled and cubed (280 g)
- 1 tbsp olive oil (15 ml)
- ½ tsp garlic powder (1.5 g)
- ½ tsp smoked paprika (1 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Sage Butter:
- 4 tbsp unsalted butter (56 g)
- 12 fresh sage leaves (10 g)
- 2 cloves garlic, thinly sliced (6 g)
- ¼ tsp red pepper flakes (0.5 g)
For the Toppings:
- 8 oz burrata cheese (225 g)
- ⅓ cup dried cranberries (45 g)
- ⅓ cup toasted walnuts, roughly chopped (40 g)
- 2 tbsp grated Parmesan cheese (12 g)
- 2 tbsp hot honey (42 g)
- 1 tbsp fresh sage leaves, finely sliced (5 g)
For Garnish:
- ¼ tsp freshly cracked black pepper
- 1 tbsp fresh thyme leaves (3 g)
How to Make It
1. Roast the Butternut Squash
Preheat the oven to 425°F (220°C). Place the cubed butternut squash on a baking sheet and toss with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread the squash into an even layer and roast for 20–25 minutes, turning once if needed, until tender and lightly caramelised around the edges.
2. Cook the Gnocchi
While the squash roasts, bring a large pot of salted water to a boil. Cook the potato gnocchi according to the package directions until the pieces float to the surface. Before draining, reserve ½ cup (120 ml) of the cooking water. Drain the gnocchi and set aside.
3. Make the Crispy Sage Butter
Melt the butter in a large skillet over medium heat. Add the whole sage leaves and cook for 2–3 minutes, allowing the butter to become lightly golden while the sage leaves turn crisp. Add the thinly sliced garlic and red pepper flakes, then cook for about 30 seconds, stirring gently so the garlic does not brown too quickly.
4. Toss the Gnocchi in the Sage Butter
Add the cooked gnocchi to the skillet and gently toss until coated in the sage butter. Add a small splash of the reserved cooking water if needed. This helps create a light, glossy coating that clings to the gnocchi without making the dish too heavy.
5. Add the Seasonal Flavours
Fold in the roasted butternut squash, dried cranberries, toasted walnuts, and grated Parmesan. Toss gently until all the ingredients are evenly distributed and warmed through. Take care not to break up the roasted squash.
6. Add the Burrata
Transfer the warm gnocchi mixture to a large serving dish. Tear the burrata into pieces and arrange it over the top, allowing the creamy centre to spread slightly over the warm gnocchi.
7. Finish and Serve
Drizzle the hot honey evenly over the burrata and gnocchi. Finish with the crispy sage, finely sliced fresh sage, fresh thyme leaves, and freshly cracked black pepper. Serve immediately while the gnocchi is warm, the burrata is creamy, and the walnuts and sage remain crisp.
Why This Recipe Works
This dish brings together contrasting textures and flavours in every bite. The roasted butternut squash becomes tender and lightly caramelised, while the gnocchi provides a soft, comforting base. Creamy burrata adds richness, and crispy sage and toasted walnuts bring texture to balance the softer ingredients.
The dried cranberries and hot honey add subtle sweetness that works beautifully with the savoury Parmesan, garlic, sage, and smoked paprika. A little red pepper brings gentle warmth, while fresh thyme adds a bright herbal finish.
Tips for the Best Golden Butternut Squash Gnocchi
- Cut the squash evenly: Try to cut the butternut squash into similarly sized cubes so the pieces roast at the same rate.
- Do not overcrowd the baking sheet: Spread the squash into a single layer to encourage light caramelisation.
- Watch the sage butter: The butter should become lightly golden and fragrant, while the sage should turn crisp without burning.
- Reserve the gnocchi water: A small splash can loosen the sauce and give the gnocchi a smooth, glossy coating.
- Add burrata at the end: Keep the burrata off the heat so its creamy texture remains intact.
- Drizzle the hot honey just before serving: This keeps the sweet and gently spicy flavour fresh and noticeable.
Serving Suggestions
Serve this gnocchi immediately as a satisfying main course. The combination of roasted squash, creamy burrata, cranberries, walnuts, and hot honey makes it especially suited to autumn and winter meals or a cosy dinner with family and friends.
For a complete meal, serve it alongside a simple green salad or lightly dressed seasonal vegetables. A little extra Parmesan, fresh thyme, or toasted walnuts can also be added just before serving for additional texture and flavour.
Frequently Asked Questions
Can I use frozen butternut squash?
Yes. Frozen butternut squash can be used, although the texture may be slightly softer after roasting. Spread it out well on the baking sheet and roast until tender and lightly caramelised.
Can I use a different type of gnocchi?
Yes. Potato gnocchi works particularly well here, but another plain gnocchi variety can also be used. Follow the cooking directions for the specific gnocchi you choose.
Can I substitute the burrata?
If burrata is unavailable, fresh mozzarella can be used. It will provide a similar mild, creamy element, although burrata has a softer and richer centre.
Can I prepare the components ahead of time?
The roasted butternut squash, toasted walnuts, and dressing-style finishing components can be prepared ahead. For the best texture, cook the gnocchi and assemble the dish close to serving time.
How can I keep the walnuts and sage crispy?
Add them towards the end of cooking and use them as a finishing garnish. Avoid covering the finished dish for an extended period, as trapped steam can soften the crispy toppings.
Is the hot honey necessary?
Hot honey adds a sweet and gently spicy finish that complements the squash, cranberries, and burrata. If you prefer a milder flavour, regular honey can be used instead.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Calories | 525 |
| Protein | 14 g |
| Carbohydrates | 63 g |
| Fat | 26 g |
| Fiber | 6 g |
| Sugar | 17 g |
| Sodium | 620 mg |
Final Thoughts
Golden Butternut Squash Gnocchi with Burrata, Crispy Sage, Cranberries & Hot Honey is a comforting seasonal dish with plenty of colour, texture, and flavour. Soft gnocchi and roasted squash create a cosy base, while creamy burrata, crisp sage, toasted walnuts, and cranberries make every serving feel special.
The final drizzle of hot honey ties everything together with a sweet and gently spicy finish. Serve it straight from the skillet or serving dish for the best combination of warm gnocchi, creamy burrata, and crisp toppings.
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Golden Butternut Squash Gnocchi with Burrata, Crispy Sage, Cranberries & Hot Honey
- Total Time: 40 minutes
Description
A cosy and flavourful seasonal gnocchi dish combining pillowy potato gnocchi, roasted butternut squash, creamy burrata, crispy sage, dried cranberries, toasted walnuts, Parmesan, and a drizzle of hot honey.
Ingredients
For the Butternut Squash Gnocchi:
1 lb potato gnocchi (450 g)
2 cups butternut squash, peeled and cubed (280 g)
1 tbsp olive oil (15 ml)
½ tsp garlic powder (1.5 g)
½ tsp smoked paprika (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Sage Butter:
4 tbsp unsalted butter (56 g)
12 fresh sage leaves (10 g)
2 cloves garlic, thinly sliced (6 g)
¼ tsp red pepper flakes (0.5 g)
For the Toppings:
8 oz burrata cheese (225 g)
⅓ cup dried cranberries (45 g)
⅓ cup toasted walnuts, roughly chopped (40 g)
2 tbsp grated Parmesan cheese (12 g)
2 tbsp hot honey (42 g)
1 tbsp fresh sage leaves, finely sliced (5 g)
For Garnish:
¼ tsp freshly cracked black pepper
1 tbsp fresh thyme leaves (3 g)
Instructions
1. Preheat the oven to 425°F (220°C). Place the cubed butternut squash on a baking sheet and toss with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread the squash into an even layer and roast for 20–25 minutes, turning once if needed, until tender and lightly caramelised around the edges.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the potato gnocchi according to the package directions until the pieces float to the surface. Before draining, reserve ½ cup (120 ml) of the cooking water. Drain the gnocchi and set aside.
3. Melt the butter in a large skillet over medium heat. Add the whole sage leaves and cook for 2–3 minutes, allowing the butter to become lightly golden while the sage leaves turn crisp. Add the thinly sliced garlic and red pepper flakes, then cook for about 30 seconds, stirring gently so the garlic does not brown too quickly.
4. Add the cooked gnocchi to the skillet and gently toss until coated in the sage butter. Add a small splash of the reserved cooking water if needed to create a light, glossy coating.
5. Fold in the roasted butternut squash, dried cranberries, toasted walnuts, and grated Parmesan. Toss gently until all the ingredients are evenly distributed and warmed through, taking care not to break up the roasted squash.
6. Transfer the warm gnocchi mixture to a large serving dish. Tear the burrata into pieces and arrange it over the top, allowing the creamy centre to spread slightly over the warm gnocchi.
7. Drizzle the hot honey evenly over the burrata and gnocchi. Finish with the crispy sage, finely sliced fresh sage, fresh thyme leaves, and freshly cracked black pepper. Serve immediately.
Notes
Cut the butternut squash into similarly sized cubes so the pieces roast evenly. Spread the squash into a single layer and avoid overcrowding the baking sheet to encourage light caramelisation. Watch the sage butter carefully. The butter should become lightly golden and fragrant while the sage turns crisp without burning. Reserve some gnocchi cooking water to loosen the sauce and create a smooth, glossy coating. Add the burrata at the end and keep it off the heat so its creamy texture remains intact. Drizzle the hot honey just before serving so its sweet and gently spicy flavour stays fresh. Frozen butternut squash can be used, although the texture may be slightly softer after roasting. Spread it well on the baking sheet and roast until tender and lightly caramelised. Another plain gnocchi variety can be used instead of potato gnocchi. Follow the cooking directions for the specific gnocchi. Fresh mozzarella can replace burrata, although burrata provides a softer and richer centre. The roasted butternut squash and toasted walnuts can be prepared ahead. For the best texture, cook the gnocchi and assemble the dish close to serving time. Add the walnuts and sage towards the end of cooking or use them as finishing garnishes to keep them crisp. Regular honey can be used instead of hot honey for a milder finish. Serve with a simple green salad or lightly dressed seasonal vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop & Roasting
- Cuisine: Italian
