Maple Sage Brown Butter Gnocchi with Roasted Butternut Squash and Brussels Sprouts

This autumn-inspired dish brings together pillowy gnocchi, sweet roasted butternut squash and crispy Brussels sprouts, all tossed in a luscious maple sage brown butter sauce. The combination of earthy sage and rich maple syrup creates a perfect balance of sweet and savory flavors.

Ready in about 30 minutes, this recipe is ideal for a quick weeknight dinner that feels special. The gnocchi cooks up tender, while the vegetables are roasted to caramelized perfection. A drizzle of maple syrup in the brown butter adds a subtle sweetness that ties everything together.

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Ingredients

9 ounce GnocchiView ingredient guideLike ingredientDislike ingredient

12 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

1 unit Maple SyrupView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Bring a large pot of salted water to a boil. Toss butternut squash on a baking sheet with a drizzle of olive oil and 1/2 tablespoon maple syrup. Season with salt and pepper. Roast until tender and starting to brown, 20-25 minutes.
2. Trim Brussels sprouts, cut in half through the stem, then slice thinly crosswise. Pick sage leaves from stems and slice thinly.
3. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add Brussels sprouts, season with salt and pepper and cook until softened and lightly browned, 3-5 minutes. Transfer to a plate and set aside.
4. Add gnocchi to boiling water and cook until they float, 3-4 minutes. Drain well.
5. In the same skillet, melt 2 tablespoons butter with 1/2 tablespoon maple syrup over medium-high heat. Season with salt and pepper. Add sage and cook, stirring, until butter is foamy and begins to brown, about 2 minutes. Remove from heat.
6. Add roasted butternut squash and Brussels sprouts to the skillet with the brown butter sauce. Gently fold in the cooked gnocchi. Season with additional salt and pepper if needed. Serve warm.

Recipe Tips

FAQ

Can I use frozen gnocchi?

Yes, frozen gnocchi works well. Cook according to package directions, typically until they float.

What can I substitute for sage?

Fresh thyme or rosemary can replace sage for a different but complementary flavor.

Is this dish vegetarian?

Yes, it is vegetarian. For a vegan version, use plant-based butter and omit the dairy.