Step-by-Step Instructions

Step 1: Roast the Butternut Squash

1. Preheat the oven to 400°F (200°C).
2. Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet lined with parchment paper.
3. Roast for 25-30 minutes, or until the squash is tender and caramelized around the edges. Flip halfway through for even cooking.

Step 2: Cook the Gnocchi

1. Bring a large pot of salted water to a boil.
2. Cook the gnocchi according to the package instructions, usually 2-3 minutes, or until they float to the surface.
3. Drain the gnocchi and set aside, reserving 1/4 cup of the cooking water.

Step 3: Make the Butternut Squash Sauce

1. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Add the roasted butternut squash to the skillet and mash it slightly with a fork or potato masher.
3. Stir in the vegetable broth, heavy cream, and sage. Cook for 3-5 minutes, stirring frequently, until the sauce is smooth and thickened.
4. Add the parmesan cheese and mix until melted and combined. For a silky texture, blend the sauce with an immersion blender or in a food processor.

Step 4: Combine Gnocchi and Sauce

1. Add the cooked gnocchi to the skillet with the butternut squash sauce. Toss gently to coat, adding a splash of reserved cooking water if the sauce is too thick.
2. Taste and adjust seasoning with salt and pepper as needed.

Step 5: Garnish and Serve

1. Transfer the creamy butternut squash gnocchi to serving bowls.
2. Garnish with fresh parsley, extra parmesan, and toasted pine nuts or walnuts for added texture and flavor.
3. Serve warm and enjoy!