If you’re anything like me, you’ll absolutely adore this cozy fall dish snagged straight from my kitchen to yours. The Butternut Squash Gnocchi with Sage Brown Butter and Amaretti Recipe is one of those recipes that feels fancy but is surprisingly easy to make, and it’s packed with flavor and texture that’ll make your family go crazy. From the tender, pillowy gnocchi infused with sweet butternut squash to the nutty, fragrant sage brown butter sauce topped off with crumbly amaretti cookies, it’s a magical flavor combo you simply have to try.

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Why You’ll Love This Recipe

Comfort Food with a Twist: This recipe elevates classic gnocchi with sweet squash and crunchy amaretti, bringing unexpected but delicious flavors to your plate.
Made From Scratch Beauty: You get to make each tender nugget by hand, which means no preservatives and all the love in every bite.
Seasonal and Fresh: Butternut squash is at its peak in fall and winter, providing natural sweetness and velvety texture perfect for this dish.
Versatile and Impressive: It’s a great show-stopper for dinner parties or a cozy family meal that feels special but isn’t complicated.

The image shows a close-up of small, soft, and plump yellow gnocchi pieces being cooked in a pan with a light buttery sauce. Each gnocchi piece has a smooth, slightly shiny texture with little green herb bits sprinkled on top, adding a touch of contrast. Some gnocchi are resting in the pan, and four pieces are lifted on a wooden spatula, with drops of sauce hanging from them. The scene has a warm, fresh, and appetizing feel with a white marbled texture as the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Butternut Squash Gnocchi with Sage Brown Butter and Amaretti Recipe lies in its simple, wholesome ingredients that complement each other perfectly. When shopping, I always pick a firm butternut squash with a vibrant orange flesh for the best flavor and sweetness.

Butternut squash: Choose a medium to large size for ample puree; roasting brings out its natural sweetness.
All-purpose flour: This helps form the dough; add a bit more if the dough feels too sticky during shaping.
Kosher salt: Essential for seasoning both the dough and the sauce.
Large egg: Acts as a binder; make sure it’s beaten well before mixing in.
Semolina flour: For dusting – I love it because it gives a slightly gritty texture that prevents sticking perfectly.
Unsalted butter: The star in the brown butter sauce – control the salt level, and watch it brown beautifully.
Fresh sage: Chop it finely for infusion into the butter sauce; the aroma is everything here.
Cooking water: Reserved starchy water from the gnocchi’s boiling; adds silkiness to the sauce.
Salt and pepper: Season to taste – don’t be shy, these flavors make the dish pop.
Amaretti cookies: Grated and sprinkled on top for a sweet, crunchy surprise – trust me, it’s the best unexpected finish.
Parmigiano Reggiano: Grated and mixed in or sprinkled over; it adds a nutty, salty balance to the sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Butternut Squash Gnocchi with Sage Brown Butter and Amaretti Recipe is how easy it is to tweak based on what you have or your dietary needs. I often switch up the nuts or herbs depending on the mood, and you should totally make it your own!

Gluten-Free: I’ve experimented by swapping out regular flour for a gluten-free blend; it works well but you might need to add a little xanthan gum to hold the dough together.
Nut-Free: If amaretti are a no-go, crushed toasted breadcrumbs or toasted pumpkin seeds add a delightful crunch.
Herb Substitutions: Fresh thyme or rosemary can replace sage for a different herbaceous note.
Cheese-free: For a vegan twist, omit the cheese and butter, and use olive oil with fried sage leaves topped with crushed vegan amaretti.

How to Make Butternut Squash Gnocchi with Sage Brown Butter and Amaretti Recipe

Step 1: Roast and Puree the Butternut Squash

Start by preheating your oven to 400°F (200°C). Slice your butternut squash in half, scoop out the seeds, and place it cut-side down on a baking sheet lined with parchment. Roast until the flesh is super tender and caramelized around the edges, about 40-50 minutes. When it’s cool enough to handle, scoop out the flesh and puree it in a food processor or mash it thoroughly. Here’s what I learned: letting the puree drain in a fine sieve or kitchen towel for about 20 minutes removes excess moisture, which is key for a dough that holds together perfectly without turning soggy.

Step 2: Make the Gnocchi Dough

Transfer your drained butternut squash puree to a large mixing bowl. Sprinkle in the kosher salt, beaten egg, and about half of your flour. Mix gently to start combining, then slowly add more flour as needed until the dough holds together without sticking to your hands. It should feel soft but not wet or crumbly. Remember, every squash varies in moisture, so flour amounts can change – I always keep some extra handy for dusting my work surface. Avoid overworking the dough, as that can make your gnocchi tough.

Step 3: Shape and Cut the Gnocchi

Lightly flour your countertop or a large wooden board with semolina or all-purpose flour. Roll the dough into long ropes, about 3/4 inch thick, then use a bench scraper or knife to cut them into bite-sized pieces around 1 inch long. If you want traditional ridges, roll each piece over the tines of a fork or a gnocchi board – those grooves really help hold the sauce. Place the shaped gnocchi on a baking sheet dusted with flour to keep them from sticking while you prepare the rest.

Step 4: Cook the Gnocchi

Bring a large pot of salted water to a boil. Carefully drop your gnocchi in batches, giving them space to avoid sticking. They’re done as soon as they float to the surface — this usually takes 2-3 minutes. Use a slotted spoon to scoop them out, reserving about 2 ounces of the cooking water to add to your sauce.

Step 5: Make the Sage Brown Butter Sauce

In a large skillet, melt your butter over medium heat. Keep a close eye as it foams and starts to turn golden brown — this is where your kitchen will start to smell amazing. Toss in your chopped fresh sage and fry it for a minute or two until crispy and fragrant. Add the reserved cooking water to loosen the sauce and season with salt and pepper. This sauce clings beautifully to the gnocchi.

Step 6: Combine and Serve

Gently toss the cooked gnocchi in the sage brown butter sauce so every pillow is coated. Transfer them to serving plates, then grate plenty of Parmigiano Reggiano over the top, followed by a generous sprinkle of crumbled amaretti cookies. The amaretti add a uniquely sweet crunch that complements the savory butter and the natural sweetness of the squash — an absolute game-changer!

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Pro Tips for Making Butternut Squash Gnocchi with Sage Brown Butter and Amaretti Recipe

Drain Your Puree Well: I can’t stress this enough—excess moisture is the enemy of tender gnocchi that hold their shape.
Use Semolina for Dusting: It gives the gnocchi just enough grip so they don’t stick to your hands or the board while shaping.
Watch the Butter Closely: Brown butter can quickly go from perfect to burnt; remove it from heat as soon as it’s golden and fragrant.
Cook in Batches: Overcrowding the pot lowers the water temperature and causes gnocchi to stick and cook unevenly.

How to Serve Butternut Squash Gnocchi with Sage Brown Butter and Amaretti Recipe

A white speckled plate on a white marbled surface holds a serving of gnocchi pasta pieces coated in a light orange sauce, with visible green herb bits scattered throughout. The gnocchi appear soft and have a tender texture, arranged mostly in the center of the plate. A few small round brown cookies rest at the back edge of the plate. In the foreground, a woman's hand holds one of these brown cookies near a red-handled grater, and grated crumbs are falling onto the pasta below. A silver fork rests on the right side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this dish with extra grated Parmigiano and a sprinkle of crushed amaretti cookies for that signature sweet crunch. Fresh sage leaves lightly fried in butter add a beautiful visual and fragrant garnish. If you like, a drizzle of high-quality aged balsamic or a few toasted pine nuts can add another layer of nuttiness and color.

Side Dishes

My go-to sides for this recipe include a crisp arugula salad dressed simply with lemon and olive oil to cut through the richness. Roasted Brussels sprouts or a simple sauté of garlic green beans make for a perfect balance. For a heartier meal, pair with grilled chicken or even crispy pancetta on the side.

Creative Ways to Present

For special occasions, I like to plate this gnocchi on warm, shallow bowls to catch every drop of the brown butter sauce. Adding a small edible flower or a sprig of fresh sage on top makes it feel restaurant-level elegant. Serving alongside a rustic loaf and breaking bread together rounds out a cozy, festive meal.

Make Ahead and Storage

Storing Leftovers

Leftover gnocchi keeps surprisingly well in the fridge. I store it separated in an airtight container, and it lasts up to 2 days. To prevent them from sticking together, I sometimes toss them in a little olive oil first.

Freezing

If you want to prep ahead, freeze the shaped gnocchi in a single layer on a baking sheet until solid, then transfer to a zip-top bag. They freeze beautifully for up to one month and can be cooked straight from frozen—just give them an extra minute in boiling water.

Reheating

Reheat cooked gnocchi gently in a skillet with a splash of butter or olive oil to keep them from drying out and to refresh their crisp edges. Microwaving tends to make them a tad gummy, so stovetop is best for leftovers.

FAQs

Can I use canned pumpkin instead of butternut squash for this gnocchi?

While canned pumpkin might seem like a convenient substitute, I recommend using fresh butternut squash. The texture and natural sweetness from roasted fresh squash give the gnocchi a superior flavor and fluffiness that canned pumpkin can’t replicate due to its moisture content and more processed taste.
How do I know when the brown butter is perfect for the sauce?

Watch your butter melt and foam over medium heat. Once the foam subsides, small brown specks will appear on the bottom of the pan, and the butter will smell nutty and fragrant—that’s your cue to add the sage and remove from heat to prevent burning.
Can I make the gnocchi dough ahead of time?

Yes! You can make the dough and roll it into ropes, then wrap tightly in plastic wrap and refrigerate for up to 24 hours before cutting and shaping. This actually helps the dough firm up, making it easier to work with.
What can I use if I don’t have amaretti cookies?

If amaretti aren’t available, try crushed toasted hazelnuts or almonds for a nutty crunch, or even crushed crispy prosciutto bits for an interesting savory twist.

Final Thoughts

I absolutely love how this Butternut Squash Gnocchi with Sage Brown Butter and Amaretti Recipe turns out – it strikes the perfect balance between sweetness, savoriness, and that delightful crunch from the amaretti. When I first tried making gnocchi from scratch, I was intimidated, but this recipe proved to be straightforward and so worth the effort. If you give it a shot, I can promise you’ll impress your dinner guests and yourself—with a dish that’s warm, comforting, and irresistibly tasty. So grab your squash, and let’s get knocking out those gnocchi!