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Butternut Squash Gnocchi with Herbed Brown Butter

  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Course: Main Dish

Butternut squash replaces potatoes in these tender gnocchi slathered with nutty brown butter.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Foil packets are a quick and easy way to prepare delicious meals with minimal clean up.


  • 1 2-pound butternut squash, peeled and cut into 1-inch pieces (about 4 cups)
  • 3 tablespoons melted butter, divided
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper plus more to taste, divided
  • ⅛ teaspoon ground nutmeg
  • 2¼ to 2⅓ cups all-purpose flour, divided
  • ½ cup butter
  • 1 tablespoon snipped fresh sage
  • 1 teaspoon lemon juice
  • Parmigiano-Reggiano cheese
  • Balsamic vinegar, reduced (optional)
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat oven to 425°F. Place squash pieces on a large piece of Reynolds Wrap® Aluminum Foil; drizzle with 1 tablespoon melted butter. Bring edges of the foil together to create a loose packet; place foil packet on a 15x10x1-inch baking pan. Bake about 30 minutes or until tender. Open foil packet; cool completely (it is essential that the squash pieces be cooled to room temperature). Press cooled squash through a ricer, food mill, or medium-mesh sieve into a large bowl. Set aside.

Step 2

In a small bowl, whisk together the remaining 2 tablespoons melted butter, salt, 1/4 teaspoon pepper and nutmeg. Add butter-nutmeg mixture to squash, stirring until combined. Stir in 2 cups flour, stirring just until combined (the dough will be fairly soft and still slightly sticky). (Adding too much flour or overworking the dough will make the gnocchi tough.)

Step 3

Lightly flour a work surface with some of the remaining flour. Turn out dough onto the floured surface; divide dough into sixths. Working quickly, roll one piece of the dough into an 18-inch-long rope, about 3/4 inch in diameter. Cut the rope crosswise into 1-inch pieces; use your hands to gently shape each piece into a ball. Roll each ball over a lightly floured gnocchi paddle or the tines of a fork or the side of a grater to create ovals with a pattern on one side. Place on a clean kitchen towel or a baking pan lightly dusted with flour.

Step 4

In a large pot or Dutch oven of gently boiling lightly salted water cook several of the gnocchi for 2 to 3 minutes or until gnocchi rise to the top. Remove with a slotted spoon and drain briefly on paper towels. Repeat with the remaining gnocchi, cooking several at a time.

Step 5

In a large skillet, combine 1/2 cup butter and sage; heat over medium-high heat until butter melts and turns golden brown (stir the mixture frequently and watch closely so it doesn't burn). Stir in lemon juice. Carefully add gnocchi; gently toss until well coated.

Step 6

Transfer to a serving dish or individual plates. Pull a vegetable peeler across the cheese, creating curls or shards. Top the gnocchi with the cheese curls or shards. Season to taste with additional black pepper. If desired, drizzle with reduced balsamic vinegar.

How to Reduce Balsamic Vinegar

Place 1/3 cup balsamic vinegar (do not use an aged balsamic vinegar) in a small saucepan. Bring to boiling. Let boil, uncovered, for 6 to 8 minutes or until vinegar is slightly syrupy and lightly coats a spoon (2 to 3 tablespoons total).

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