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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

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Lemon Grove Lane

Ingredients

  • 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

Instructions

  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!