Past Recipes
Brown Butter Gnocchi

Brown Butter Gnocchi with Butternut Squash, Walnuts, and Sage

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Recipe Details


If we could, we'd bottle sage brown butter and gnocchi as a new home fragrance. The combination of garlic and sage is already enough to bring the neighbors sniffing around—might as well welcome the whole block once it's tossed with gnocchi and butternut squash. Just garnish with toasted walnuts for crunch and Parmesan for a salty finish.


  • Vegetarian
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 800
  • Protein 19g
  • Total Carb 87g
  • Total Fat 41g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • butternut squash
    6 ounces
    butternut squash
  • baby kale
    3 ounces
    baby kale
  • sage
    1/8 ounce
  • garlic
    1 clove
  • walnuts
    1 ounce
  • stick unsalted butter
    stick unsalted butter
  • gnocchi
    1 pound
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • baking sheet
  • 12" large high-sided pan


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a large pot of water to a boil over high heat. Rinse all produce. Cut butternut squash cubes to ½-inch pieces, if needed. Roughly chop baby kale. Pick sage leaves, discarding stems (a friend can do this part). Using the flat side of a knife, gently crush garlic clove.

  2. Roast squash and toast walnuts

    Roast squash and toast walnuts

    On a baking sheet, toss squash with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 15-18 minutes. Meanwhile, place walnuts in a large high-sided pan over medium heat. Toast, stirring, until golden and fragrant, about 3 minutes. Transfer walnuts to a plate, reserving pan for the next step.

  3. Make brown butter

    Make brown butter

    Return pan from walnuts to medium heat with butter, sage, and crushed garlic. Swirl pan occasionally until butter turns golden and fragrant, 4-5 minutes. Season with ¼ teaspoon salt and pepper as desired. Remove pan from heat and remove and discard crushed garlic. Set brown butter aside until Step 5.

  4. Boil gnocchi

    Boil gnocchi

    Over a clean, dry surface, use your hands to gently separate gnocchi—another great task for a friend. Season pot of boiling water generously with salt. Add gnocchi and cook, stirring occasionally to prevent sticking, until just floating to the surface, about 2 minutes. Reserve ½ cup pasta cooking water (this will help create a silky sauce in Step 6), then drain.

  5. Finish gnocchi

    Finish gnocchi

    Heat pan with brown butter over medium-high heat. Add gnocchi and stir once to coat. Arrange in a single layer and cook, without stirring, until beginning to brown, about 3 minutes. Then, stir gnocchi and cook until lightly browned on all sides, 3-5 minutes more. Add baby kale, roasted squash, and half of Parmesan to pan and stir to combine.

  6. Plate brown butter gnocchi

    Plate brown butter gnocchi

    Adding 1 tablespoon at a time, stir reserved pasta cooking water into pan with gnocchi until sauce is silky and clings to gnocchi. Remove pan from heat. Taste and add salt and pepper as desired. Divide brown butter gnocchi between serving bowls. Garnish with toasted walnuts and remaining Parmesan. Dig in!

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