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