Butternut Squash Gnocchi with Sage Brown Butter | CUESA

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Returns March 17, 2022

Butternut Squash Gnocchi with Sage Brown Butter


Tyler Warner, Precita Park Cafe

This recipe was demonstrated for CUESA’s Market to Table program on November 19, 2016.

Serves 6


3-4 pounds butternut squash (enough to yield 1 cup puree)
2 tablespoons olive oil
1 bunch fresh thyme
2 medium russet potatoes
Kosher salt
2 tablespoons ricotta cheese
2 large eggs, beaten
½ teaspoon freshly ground nutmeg
1¾ cups flour, plus more for dusting
½ cup butter
1 bunch fresh sage
Parmesan cheese, for garnishing


Preheat the oven to 400°F. Cut the squash in half lengthwise and remove and discard the seeds. Place the squash halves, cut side up, on a baking sheet and brush with oil. Top with the thyme sprigs and roast until the squash is tender when pierced with a skewer and browned in spots, about 45 minutes. Remove the squash from the oven, cool slightly, and scoop the flesh into a food processor. Puree until smooth and creamy. If the puree is too thick, add a little water to thin it out.

Meanwhile, peel the potatoes. Cook them in a medium saucepan of boiling, salted water until very tender, about 20 minutes. Drain the potatoes and press through a ricer into a bowl. Cool completely, then measure 2 cups into a bowl with the squash puree, ricotta, egg, nutmeg, and salt to taste. Gradually add 1¾ cups flour to the mix, kneading gently until the dough holds together and is almost smooth. Divide the dough into 4 equal parts.

Dust a sheet pan with flour. Working with 1 piece of dough at a time, roll the dough out on a floured surface with your hands into a ½-inch-thick rope. Cut the rope into ¾-inch pieces. Transfer the gnocchi to the flour-dusted sheet pan. Repeat with the remaining dough.

To cook the gnocchi, bring a large pot of salted water to boil. Cook the gnocchi in in the boiling water in 2 batches, just until the gnocchi floats to the surface (about 3-4 minutes).

While the gnocchi is cooking, melt the butter in a large sauté pan over medium-high heat and add the sage leaves. Cook the sage in the butter until the butter has browned a bit. Using a slotted spoon, transfer the gnocchi to the pan and sauté until a golden brown crust forms on the outside, stirring occasionally. Season with freshly ground black pepper and transfer the gnocchi and sage to a serving bowl. Sprinkle with freshly grated parmesan cheese and serve immediately.

Photo by Ariana Vanrenen.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »