Butternut Squash Gnocchi with Brown Butter Sage Sauce

This decadent, comforting dish is gluten free, cow dairy free and night-shade free.  Gluten free flour can be tricky.  It is a soft dough so use a light touch when rolling your gnocchis.  This is the perfect activity to get the entire family involved in.  The family that cooks together, stays together!



  • 1 small butternut squash, about 1 pound
  • 1/2 cup Manchego cheese
  • 3/4 teaspoon nutmeg
  • 2 large eggs
  • 2.5  cups gluten free flour like King Arthur
  • 3 tablespoons butter substitute like Earth Balance
  • Handful of fresh sage leaves
  • Salt
  • Pepper



    • Cut the squash in half. Remove the seeds and chop evenly.  Drop in boiling water until tender.  Puree in a food processor until smooth.
    • Combine pureed squash with cheese, nutmeg, salt, pepper and eggs in a stand mixer (I know the rule about making dough by hand but gluten free flour needs to be roughed up a little.  It gives it more strength).
    • Add the flour into the mixture and mix until combined. It will be a bit sticky but you should be able to roll it in a ball.
    • Flour a work surface  and your hands.  Create a rounded ball of dough in your hands.  Then roll out onto your floured surface into a long “rope” about ½-inch wide. Cut the rope into ½-inch pieces.


    • Use a gnocchi paddle or fork to ridge the gnocchi
    • Bring a large pot of salted water to boil. Boil the gnocchi in small batches until they float, then remove and repeat.
    • Meanwhile, heat another large skillet over medium heat. Add the butter substitute (butter if you are not cow dairy free) and 5 whole sage leaves. Stir until it begins to foam taking care that it does not burn.
    • Add fresh gnocchi to the butter sauce until they brown


    • Add salt and pepper to taste
    • Top with more cheese and serve!

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