Q1: What if I don't have a potato ricer or food mill? Can I use a regular masher?

While Step 7 calls for a potato ricer or food mill, you can use a regular potato masher as an alternative, though the texture may be slightly different. The key is to achieve a smooth, lump-free consistency before adding the flour in Step 9. Avoid using a food processor or blender, as these can make the potatoes gummy and will result in dense, heavy gnocchi. If using a masher, work thoroughly to eliminate all lumps, and press the potatoes through a fine-mesh strainer for the smoothest results.

Q2: How do I know when the gnocchi are properly cooked?

According to the cooking method described in the recipe, gnocchi are done when they float to the surface of the boiling water. This typically takes 2-3 minutes after you add them to the pot. Once they float, let them cook for an additional 30 seconds to 1 minute to ensure they're cooked through. Use the slotted spoon from the Equipment list to gently remove them. If you're unsure, test one gnocchi by cutting it in half—it should be uniformly cooked throughout with no raw, dense center.

Q3: Can I substitute regular all-purpose flour for the gluten-free flour blend?

Yes, if you don't need to follow a gluten-free diet, you can substitute regular all-purpose flour for the 1.5 cups of gluten-free all-purpose flour blend called for in the ingredients. Use the same amount and follow the same technique in Step 9, adding it gradually until a soft, slightly sticky dough forms. Regular flour may actually require slightly less total volume than gluten-free flour, so add it slowly and stop when the dough reaches the right consistency. The key is still to avoid overmixing, as this can make the gnocchi tough.

Q4: How can I tell when the butternut squash is properly roasted in Steps 2-3?

Step 3 specifies that the squash should be roasted for 25-30 minutes until golden and caramelized at the edges. You'll know it's done when the pieces are fork-tender, have developed deep golden-brown caramelized spots on the surfaces, and the edges appear slightly crispy. The squash should be easily pierced with a fork but still hold its shape rather than turning mushy. Remember to flip the squash halfway through roasting to ensure even caramelization on multiple sides. If after 30 minutes the squash isn't sufficiently caramelized, you can roast for an additional 5 minutes.

Butternut Squash & Sage Brown-Butter Gnocchi

This Butternut Squash & Sage Brown-Butter Gnocchi is the epitome of autumn comfort food, reimagined for gluten-free dining without sacrificing a single ounce of flavor or texture. Pillowy soft gnocchi made from a blend of gluten-free flour and potato create the perfect vessel for soaking up the rich, nutty brown butter sauce infused with aromatic sage. Each bite delivers a harmonious balance of sweet roasted butternut squash, earthy sage, and the complex, toasted notes of browned butter.

Inspired by classic Italian cuisine, this dish takes the traditional potato gnocchi and elevates it with seasonal squash and the timeless pairing of butter and sage—a combination that has graced Italian tables for centuries. The technique of browning butter until it reaches that perfect noisette stage adds depth and sophistication, transforming simple ingredients into something truly extraordinary. The caramelized edges of the roasted butternut squash provide textural contrast and concentrated sweetness that plays beautifully against the savory elements.

What makes this recipe special is its accessibility for gluten-free diners who often miss out on traditional pasta dishes. The homemade gnocchi, while requiring a bit of hands-on time, are surprisingly forgiving and far superior to store-bought alternatives. The result is a restaurant-quality meal that feels indulgent yet wholesome, perfect for a cozy weeknight dinner or elegant enough to serve at your next dinner party.

This dish embodies everything we love about fall cooking: warm, comforting flavors, seasonal produce at its peak, and the kind of soul-satisfying meal that makes you want to linger at the table. Finished with a sprinkle of Parmesan cheese and perhaps a few toasted pine nuts, this gnocchi dish proves that gluten-free cooking can be just as luxurious and satisfying as any traditional preparation.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

1 hour 20 minutes

None servings

485 calories

Fat 22.00g

Carbs 58.00g

Protein 12.00g

Ingredients

1 lb	butternut squash, peeled and diced into 1/2-inch cubes
2 tbsp	olive oil
1 tsp	salt, divided
1/2 tsp	black pepper, divided
1.5 lbs	russet potatoes, peeled
1.5 cups	gluten-free all-purpose flour blend, plus extra for dusting
1 large	egg, lightly beaten
6 tbsp	unsalted butter
12 leaves	fresh sage leaves, whole
2 cloves	garlic, minced
1/2 cup	Parmesan cheese, grated
1/4 cup	pine nuts, toasted (optional)
2 tbsp	fresh sage leaves, chopped for garnish (optional)

Equipment

Large pot

Slotted spoon

Baking sheet

Parchment paper

wooden spoon or spatula

large mixing bowl

large skillet

colander

potato ricer or food mill

sharp knife or bench scraper

fork for creating ridges

Clean Eating

The recipe emphasizes whole, minimally processed ingredients like fresh butternut squash, herbs, and homemade gnocchi, avoiding refined sugars and artificial additives while focusing on natural, recognizable whole foods.

Gluten-Free Diet

This recipe is specifically designed for gluten-free diners, using a gluten-free all-purpose flour blend to create gnocchi that maintains traditional texture and flavor without wheat-based ingredients.

Mindful Eating

This recipe supports mindful eating principles by featuring diverse textures, colors, and flavors from seasonal butternut squash, fresh sage, and carefully browned butter, encouraging sensory engagement during preparation and consumption.

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper.

2 min

Toss the diced butternut squash with 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on the prepared baking sheet.

2 min

Spread the squash in a single layer and roast for 25-30 minutes, flipping halfway through, until golden and caramelized at the edges. Set aside when done.

30 min

While the squash roasts, place the peeled potatoes in a large pot and cover with cold water. Add a generous pinch of salt.

2 min

25 min

Bring the potatoes to a boil over high heat, then reduce to medium and simmer for 20-25 minutes until completely tender when pierced with a fork.

Drain the potatoes thoroughly and let them steam dry for 2-3 minutes in the colander.

3 min

While still hot, pass the potatoes through a potato ricer or food mill into a large bowl. Let cool for 5 minutes.

7 min

Add the beaten egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the riced potatoes and mix gently to combine.

1 min

Gradually add the gluten-free flour, 1/2 cup at a time, mixing gently with your hands until a soft, slightly sticky dough forms. Do not overmix.

3 min

Lightly flour a clean work surface with gluten-free flour. Divide the dough into 4 equal portions.

1 min

Roll each portion into a long rope about 3/4-inch thick, then cut into 1-inch pieces using a sharp knife or bench scraper.

5 min

Optional: Roll each gnocchi piece against the tines of a fork to create ridges, which help the sauce cling better. Place finished gnocchi on a floured baking sheet.

8 min

Bring a medium pot of salted water to a boil over high heat.

4 min

Working in batches, gently drop the gnocchi into the boiling water. They will sink to the bottom, then float to the top when cooked, about 2-3 minutes.

Use a slotted spoon to transfer the cooked gnocchi to a large plate. Repeat with remaining batches.

2 min

5 min

In a large skillet, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty, about 4-5 minutes.

1 min

Add the whole sage leaves to the brown butter and cook for 30-60 seconds until crispy and fragrant.

1 min

Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.

Add the cooked gnocchi and roasted butternut squash to the skillet. Toss gently to coat everything in the brown butter sauce.

2 min

3 min

Cook for 2-3 minutes, tossing occasionally, until the gnocchi are lightly golden and everything is heated through.

Remove from heat and season with remaining 1/4 teaspoon salt and pepper to taste. Add half the grated Parmesan and toss to combine.

1 min

Divide the gnocchi among serving plates. Top with remaining Parmesan cheese, toasted pine nuts if using, and garnish with chopped fresh sage. Serve immediately.

2 min

Butternut Squash & Sage Brown-Butter Gnocchi

Nutrition

Ingredients

Equipment

On Diet

Clean Eating

Gluten-Free Diet

Mindful Eating

Instructions

Frequently Asked Questions

Q1: What if I don't have a potato ricer or food mill? Can I use a regular masher?

Q2: How do I know when the gnocchi are properly cooked?

Q3: Can I substitute regular all-purpose flour for the gluten-free flour blend?

Q4: How can I tell when the butternut squash is properly roasted in Steps 2-3?