Lemon Grove Lane

Gnocchi with butternut squash

gnocchi with butternut squash, kale, and walnuts

Pillow-like gnocchi with butternut squash, kale, and walnuts covered in a delicious sage butter sauce.  It’s full on comfort food and a simple holiday side dish.

I hope you’re in the mood for some comfort food because today is packed full of some of my favorite cozy ingredients!  Let’s start with vitamin rich winter squash roasted to a golden brown, delicate ribbons of chopped kale, creamy walnuts, and sage leaves lightly fried in brown butter all served atop a large helping of pillowy gnocchi. It’s the perfect healthy-ish comfort food for all the cool weather coming our way.

gnocchi with butternut squash, kale, and walnuts

Here’s what you’ll need to make gnocchi with butternut squash and walnuts in sage butter sauce:

  • One package of frozen gnocchi.  I’m using potato ~ cheese is delicious too!
  • Four or five kale leaves, stems removed.
  • One container of sage leaves from your local market.
  • One-half cup butter (or more if needed).
  • A medium sized butternut squash.
  • One-half cup walnuts.
gnocchi with butternut squash, kale, and walnuts

How to make gnocchi with butternut squash and walnuts in a sage butter sauce:

  1. Peel and chop one medium butternut squash. I usually roast veggies on a parchment lined sheet pan at about 400 degrees F. for about 20 to 30 minutes.  Olive oil is best used as a topper or for gently simmering not frying or baking at high heat.  The max you want to cook olive oil is about 350 degrees F.  Some olive growers will say that their oil can withstand higher heat levels.  Perhaps that’s correct but generally it’s probably best to use rice bran, avocado, butter, or coconut oil with high heat.
  2. While the butternut squash roasts, get the water boiling for the gnocchi and chop up the walnuts.
  3. Melt the butter in a saucepan and when the butter starts to brown a little, add sage leaves and ‘fry’ until thin and crispy looking.  Remove and place on a paper towel.
  4. Add the walnuts to the hot butter, stir for about a minute or so and then turn off the heat.
  5. Cook gnocchi according to package instructions.  I wanted to mention that I tried using gluten free gnocchi (made with almond flour).  It looked so good but unfortunately didn’t cook up well so in the trash it went. I had to go back to the store getting a regular, not gluten- free variety.
  6. Next, cut kale leaves into thin ribbons and set aside.
  7. Place gnocchi in a serving bowl and then add the brown butter sauce and walnuts, followed by the squash and kale, and then top with sage leaves.  That’s it .. so yummy.  You might need more melted butter, it’s up to you.   This won’t freeze well but you can certainly make ahead of time and refrigerate and use in a day or two.

I think gnocchi with squash and walnuts in sage butter sauce would be the perfect side dish to serve for Thanksgiving or any Autumn meal that calls for comfort food.

gnocchi with butternut squash, kale, and walnuts

Looking for more butternut squash recipes?  Try our favorite Butternut Squash Soup with homemade bone broth, a hearty and healthy soup for the Fall and winter months!

Have you checked out our Pinterest page?

Gnocchi with butternut squash and walnuts in a sage butter sauce

Delicious pillowy gnocchi, roasted butternut squash, garnished with kale and covered in a buttery sage sauce

  • 2 cups butternut squash cubbed
  • 1 tbsp coconut or avocado oil for roasting squash
  • salt and pepper to taste
  • 1 lb package of store bought gnocchi (potato or cheese version)
  • 1/4 cup butter
  • 1 container of fresh sage or about 15 to 20 leaves
  • 1/3 cup walnuts, chopped
  • 4 kale leaves (sliced in ribbbons)
  1. Preheat oven to 400 degrees F. Line a cooking sheet with parchment paper and set aside.

  2. Peel and dice a medium size butternut squash. Place in medium bowl and drizzle with liquid coconut or avocado oil and add salt and pepper. Spread on cooking sheet and bake until roasted, about 25 to 30 minutes.

  3. Meanwhile, prepare gnocchi. Follow manufacturer or package instructions, drain, and set aside.

  4. Fried sage and butter sauce: Melt butter in a small sauce pan. Add sage leaves (just a few at time) to hot butter. Be careful to adjust the heat so the butter doesn't burn. Remove sage and place on a paper towel.

  5. Once the sage is fried, add the chopped walnuts. Simmer gently for a minute and then turn off the heat

  6. Wash and dry a few kale leaves. Remove leaves from stems and slice in ribbons.

  7. Assemble your ingredients in a serving bowl. Start with the gnocchi, add the squash, butter sauce and top with ribbons of kale and fried sage. Serve immediately!

Side Dish

Make sure to check out all of these yummy Fall favorites!

13 of The Best Thanksgiving Recipes

Pan Fried Brussels Sprouts with Bacon – The Happy Housie

Purple Sweet Potato Pie Recipe – My 100 Year Old Home

Gnocchi with Squash and Walnuts in a Sage Butter Sauce – Lemon Grove Lane

Fall Spiced Whiskey Sour – Modern Glam

Easy and Flavorful Stuffed Mushroom Recipe – Twelve On Main

Caramel Apple Pie Recipe – Jennifer Maune

Zucchini Casserole Recipe – Happy Happy Nester

Dairy-Free Green Bean Casserole – Zevy Joy

Easy Classic Thanksgiving Stuffing – Rooms For Rent

Southern Style Green Beans – A Blue Nest

Rustic Sheet Pan Vegetables – My Sweet Savannah

Homemade Orange Cranberry Sauce – Finding Lovely

Becker Family Macaroni & Cheese – Sincerely, Marie

- Leslie

- Leslie

Welcome to Lemon Grove Lane, where I share seasonal recipes and heartfelt home inspiration, all curated to nurture the art of a well-lived life.

Please note: This post may include affiliate links, which contribute to the support of my blog efforts at no extra cost to you.

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