Sheet Pan Gnocchi with Sage Brown Butter
This Sheet Pan Gnocchi with Sage Brown Butter is a tasty weeknight meal that’s perfect for fall. Fresh roasted veggies, aromas of herbs and nutty brown butter really make this dish a favorite fall comfort dish.
The ingredients are simple. Grab a shelf-stable package of potato gnocchi. You can find this by the other dried pasta, and there are generally brands imported from Italy. I haven’t used a brand that I haven’t liked yet! For the butternut squash you can buy a fresh whole one, peel it, and cube it OR head to the produce area and you can often find pre-cubed squash that will save you time and energy. The rest is fresh and dried herbs, more veggies, cheese and butter!
For a step-by-step picture guide to making brown butter, check out my How to Make Brown Butter post. It’s super easy and so delicious! I love butternut squash, it pairs beautifully with brown butter, but if you’re not a squash fan, try sweet potatoes or add in extra veggies that you like. Broccoli and cauliflower would be good too, or other root vegetables like parsnips or carrots.
Once everything is nice and roasted, drizzle with the brown butter, fried sage leaves, and Parmesan cheese. Make sure to not over-roast, you want the gnocchi to still be soft and fluffy, and the squash to not get too mushy.
Serve it up with an additional brown butter drizzle and cheese for a stunning, amazingly delicious fall dish. Pretty enough for entertaining, but simple enough for a family weeknight meal.
Tender, nutty, aromatic bites of fall in each tasty bite. So yummy!
Hope you love this Sheet Pan Gnocchi with Sage Brown Butter as much as I do! Let me know if you try it! Here are some other ways to use up that brown butter…or just make another batch.
Brown Butter Sage Dinner Rolls (heavenly and should be on all Thanksgiving tables)
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Sheet Pan Gnocchi with Sage Brown Butter
Ingredients
- 1 lb packaged gnocchi
- 2 cups butternut squash cubed
- 2 cups Brussels sprouts quartered
- 1/2 small red onion chopped
- 2 tbsps olive oil
- 1/4 tsp garlic powder
- 1/4 tsp dried thyme
- 1/4 tsp dry rubbed sage
- 1/2 tsp Kosher salt
- 1/4 tsp black pepper
- 1 stick unsalted butter
- 8 fresh sage leaves
- 1/4 cup fresh grated Parmesan cheese
Instructions
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Preheat oven to 425°. Line a large baking sheet with parchment, or two smaller ones.
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In a large bowl, stir together all ingredients except the butter, fresh sage leaves, and Parmesan. Arrange in an even single layer on the sheet pan. If it seems too crowded, use a second pan for even cooking. Roast for 25-35 minutes, stirring halfway through.
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While the gnocchi and veggies are roasting, make the brown butter. In a small skillet over medium to medium-low heat, melt the butter while whisking. Once it's melted it will become foamy and bubbly, whisk and continue to monitor until the foam dissipates, the color will turn golden brown, and the aroma will be very nutty. It may take a few minutes. If butter is not foaming or bubbling you may need to turn the heat up slightly. Once you reach the nutty brown butter stage, turn off the heat, and drop in the whole sage leaves. They will fry up and get crisp. Set aside off the heat until ready to use.
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Drizzle about half of the brown butter over the cooked gnocchi and veggies, toss to coat. Garnish with the fried sage. Sprinkle with fresh grated parmesan cheese. Serve immediately. Any leftover brown butter can be kept in the fridge for up to a week, or freezer for three months.
Recipe Notes
If you’re not a squash lover, try sweet potatoes or other veggies like cauliflower and broccoli.
Check out some other tasty uses for brown butter linked in this blog post. I like to make 2 whole sticks at a time so I have some on hand.
