Soft, pillowy, and full of fall flavors—these homemade butternut squash gnocchi are tossed in a fragrant brown butter sauce with crispy sage and pine nuts. It’s a comforting and elegant dish that is perfect for any occasion.

There’s something so satisfying about making gnocchi from scratch, especially when it involves the sweet, nutty flavor of roasted butternut squash.

These homemade butternut squash gnocchi is light, pillowy, and sautee' in a golden, crispy sage butter sauce with toasted pine nuts for a rich, aromatic finish. With a little patience and the right technique, you can bring this restaurant-quality dish to your own table!

I know, it may come as a surprise that gnocchi are not only made with potatoes. Butternut squash is also perfect in dumplings because of its tender and firm texture, as well as its creamy and sweet flesh. These gnocchi are as soft and delicate as the one made with potatoes, with the added sweetness and richness of the butternut squash.

For an extra savory twist, saute' the boiled gnocchi in the brown butter and sage sauce until they turn golden and crisp on the outside while remaining soft and tender on the inside. This extra step adds a delightful texture and enhances the nutty flavor of the sage butter.

Tips for Perfect Butternut Squash Gnocchi

Drain Moisture: Ensure the butternut squash is well-roasted to remove excess moisture. You could also boil the butternut squash, but it will absorb more water, making the dough softer and requiring additional flour, which will turn into heavier and less soft gnocchi.
Light Touch: Handle the dough gently and avoid adding too much flour. Too much flour makes the gnocchi dense instead of light and airy.
Test First: Roll and cook a small piece of gnocchi first to check the texture. If it falls apart, add a little more flour.
Crispy Finish: For extra savory goodness, you can pan-fry the boiled gnocchi in the brown butter and sage until golden and crisp on the outside.

Make-Ahead and Storage

Freeze Uncooked Gnocchi: Arrange the uncooked gnocchi on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months. Cook from frozen; no need to thaw.
Leftovers: Store any leftover gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a bit of butter.