Potato Gnocchi with Butternut Squash and Sage Recipe | PBS Food

Potato Gnocchi with Butternut Squash and Sage


Yield: Serves 4


  • 1 lb. potato gnocchi
  • 1 tablespoon extra-virgin olive oil
  • 2 cups (½-inch) diced butternut squash
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 3 garlic cloves peeled and sliced thin
  • 15 sage leaves
  • 1 medium shallot minced (about 3 tablespoons)
  • 1/4 teaspoon black pepper
  • 1/4 cup shredded parmesan cheese


  1. Cook the gnocchi according to the package directions. Reserve ½ cup gnocchi cooking water, and drain. Set aside.
  2. Meanwhile, heat the oil in a 12-inch nonstick skillet over medium heat until hot. Add the squash and salt and cook, stirring occasionally, until tender and browned, about 10 minutes. Increase the heat to medium-high, and add the butter, garlic, and sage and cook until the foaming subsides, 1 to 2 minutes.
  3. Add the gnocchi, reserved cooking water, shallot, and pepper, and stir until thoroughly combined. Transfer to large serving bowl. Sprinkle with the parmesan, and serve.