Name: Butternut Squash Gnocchi with Sage, Kale, and Parmesan Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 cups cubed butternut squash; 2 tablespoons olive oil (for roasting squash); 1 1/2 – 2 cups milk (of choice); 1/2 teaspoon red pepper flakes; 1/2 teaspoon salt; 1/2 cup parmesan cheese; 2 tablespoons fresh thyme; 2 tablespoons fresh sage; 1 medium shallot; 2 tablespoons minced garlic (divided: 1 tbsp for shallot, 1 tbsp for kale); 3 tablespoons olive oil (divided: 2 tbsp for shallot and kale, 1 tbsp for roasting squash); 1 pound gnocchi; 2 cups kale; More parmesan for topping (optional)

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There is something irresistibly comforting about creamy, tender gnocchi paired with the earthy flavors of autumn vegetables. This Butternut Squash Gnocchi with Sage, Kale, and Parmesan Recipe is a perfect harmony of soft, pillowy gnocchi, vibrant roasted butternut squash, fragrant herbs, and the slight bitterness of sautéed kale all tied together with a luscious parmesan sauce. It’s a dish that feels both cozy and elegant, guaranteed to become a favorite in your kitchen whether it’s a weeknight dinner or a special occasion.

Ingredients You’ll Need

The image shows a black baking tray lined with white parchment paper, covered with scattered chunks of orange roasted squash pieces. The squash pieces vary in size and shape, some are triangular, while others are more rectangular or irregular. The squash has a shiny, slightly glazed surface, showing some soft texture and a golden orange color, while the pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a crucial role in creating layers of flavor and texture, while keeping things straightforward and approachable. From the sweetness of roasted butternut squash to the zing of fresh sage and the creaminess of parmesan, every element adds something special.

Butternut squash (4 cups cubed): Roasting brings out its natural sweetness and creamy texture for the sauce base.
Olive oil (5 tablespoons, divided): Adds richness and helps in sautéing the aromatics and kale beautifully.
Gnocchi (1 pound): The soft, pillowy pasta that carries the flavors wonderfully.
Shallot (1 medium): Brings a mild, sweet onion flavor to balance the dish.
Garlic (2 tablespoons minced, divided): Infuses the sauce and sautéed greens with a warm aromatic punch.
Fresh thyme (2 tablespoons): Offers a delicate herbal note that complements the squash.
Fresh sage (2 tablespoons): Essential for that earthy, savory depth classic in fall dishes.
Milk (1 ½ – 2 cups, of choice): Creates the creamy base of the sauce; adjust to get the perfect consistency.
Red pepper flakes (½ teaspoon): Adds a subtle kick and contrasts the sweetness.
Salt (½ teaspoon): Enhances all the natural flavors without overpowering.
Parmesan (½ cup + more for topping): Delivers a salty, nutty finish that melts perfectly into the sauce.
Kale (2 cups): Adds a vibrant green color and nutritious bite to the dish.

How to Make Butternut Squash Gnocchi with Sage, Kale, and Parmesan Recipe

Step 1: Roast the Butternut Squash

Start by preheating your oven to 400 degrees Fahrenheit. Toss the cubed butternut squash with 2 tablespoons of olive oil and spread it out on a parchment-lined baking pan. Roast for about 25 minutes until the squash is tender and can be easily pierced with a fork. Roasting intensifies its natural sweetness which is key to the richness of your sauce later on.

Step 2: Cook the Gnocchi

While the squash roasts, bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions. Once they float to the top and are tender, drain and set aside. These little pillows are what make this dish stand out, so be careful not to overcook them!

Step 3: Sauté Shallot and Aromatics

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallot and 1 tablespoon of minced garlic, cooking for about 5 minutes until softened and fragrant. Then stir in the fresh thyme and sage, allowing those wonderful herbs to release their flavor during the next 2-3 minutes of sautéing.

Step 4: Blend the Squash Sauce

Transfer the roasted butternut squash to a blender along with the sautéed shallot and herbs, the milk (start with 1 ½ cups and add more if needed), red pepper flakes, and salt. Blend until silky smooth, about one minute. This sauce is the creamy, dreamy heart of the Butternut Squash Gnocchi with Sage, Kale, and Parmesan Recipe.

Step 5: Finish the Sauce with Parmesan

Pour the blended sauce into a pot over low heat. Stir in the grated parmesan until melted and fully incorporated. This step transforms the sauce into a rich, cheesy coating that will cling beautifully to your gnocchi.

Step 6: Sauté the Kale and Remaining Garlic

Using the same skillet where you cooked the shallot, add 1 tablespoon of olive oil, the remaining minced garlic, and the chopped kale. Sauté until the kale has wilted, which takes about 3-5 minutes. This adds texture and a touch of earthy bitterness that balances the fullness of the sauce perfectly.

Step 7: Combine Everything Together

Finally, add the cooked gnocchi and sautéed kale to the pot with the parmesan squash sauce. Stir gently until every piece of gnocchi is coated in the velvety sauce and the kale is evenly distributed. It’s looking almost too good to eat!

Step 8: Serve and Top

Serve the gnocchi hot, finished with an extra sprinkle of freshly grated parmesan. This finishing touch adds a gorgeous salty crunch and rounds out all the flavors beautifully.

How to Serve Butternut Squash Gnocchi with Sage, Kale, and Parmesan Recipe

Garnishes

Fresh parmesan is a classic option, but you can also add toasted pine nuts for crunch or a few delicate sage leaves fried until crisp for a fun texture contrast. A drizzle of good-quality olive oil on top just before serving brings everything together with a silky sheen.

Side Dishes

This dish is quite rich and filling on its own, but if you want to add a side, something light and fresh works best. Think crisp green salad with lemon vinaigrette or quick-pickled vegetables to cut through the creamy gnocchi. A crusty artisan bread is always a welcome companion to sop up any leftover sauce.

Creative Ways to Present

For a beautiful presentation, plate the gnocchi with some of the kale artfully draped, then top with parmesan and fresh herbs. Serve in warm bowls to keep the dish cozy. You could also portion into smaller ramekins for an elegant appetizer at your next dinner party.

Make Ahead and Storage

Storing Leftovers

Store any leftover Butternut Squash Gnocchi with Sage, Kale, and Parmesan Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a great option for quick lunches or easy dinners.

Freezing

You can freeze the sauce and the gnocchi separately to maintain texture. Place cooled gnocchi on a baking sheet in a single layer to freeze, then transfer to a freezer bag. The sauce can be frozen in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of milk or water if needed to loosen the sauce. Avoid microwaving on high heat as gnocchi can become gummy.

FAQs

Can I use frozen gnocchi for this recipe?

Absolutely! Frozen gnocchi works just as well and can even save you some prep time. Just cook them according to package instructions before adding to your sauce.

What can I substitute for kale?

If you’re not a fan of kale, try using spinach or Swiss chard instead. Both wilt nicely in the pan and provide a similar earthy note that complements the squash and parmesan.

Is there a dairy-free option for the sauce?

Yes, you can swap the milk for a plant-based alternative like almond or oat milk, and use a dairy-free parmesan or nutritional yeast to maintain the cheesy flavor without dairy.

Can I make the sauce ahead of time?

Definitely. Make the butternut squash sauce a day in advance and store it in the fridge. Reheat gently and finish with parmesan just before combining with gnocchi and kale.

How do I prevent the gnocchi from sticking together?

Cooking gnocchi in plenty of salted boiling water and stirring occasionally right after adding them to the pot helps. Once cooked and drained, tossing them lightly with olive oil before adding to the sauce keeps them from clumping.

Final Thoughts

This Butternut Squash Gnocchi with Sage, Kale, and Parmesan Recipe is a delightful way to welcome the flavors of fall into your kitchen with warmth and comfort. Every bite feels like a cozy hug, blending sweet, savory, and slightly spicy notes in a dish that is surprisingly easy to prepare. Give it a try soon; it may just become your new favorite weeknight or weekend indulgence.