Creamy Butternut Squash Gnocchi with Kale and Sage Recipe

If you’re looking for a cozy, comforting dish that feels fancy but is surprisingly easy to make, I’ve got you covered with this Creamy Butternut Squash Gnocchi with Kale and Sage Recipe. It’s the kind of meal that wraps you up in warmth and leaves you feeling satisfied without being too heavy. I absolutely love how the silky butternut squash sauce hugs those pillowy gnocchi, with the kale and fragrant sage adding just the right touch of earthiness. Trust me, once you try this, it’ll probably become one of your go-to dinners.

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Ingredients You’ll Need

This Creamy Butternut Squash Gnocchi with Kale and Sage Recipe brings together simple, wholesome ingredients that work beautifully in harmony. Make sure to get a fresh bunch of kale and fragrant herbs for the best flavor. Here are my go-to tips for each key ingredient.

• Butternut squash: Choose a firm squash, preferably one with bright skin and no soft spots for the sweetest results.
• Olive oil: Use a good-quality extra virgin olive oil to enhance all the savory layers in this dish.
• Gnocchi: Store-bought works great here — I like potato gnocchi for that pillowy texture.
• Shallot: Adds a subtle sweetness that’s softer than onions, which pairs perfectly with sage.
• Garlic: Fresh minced garlic is a must; it gives the sauce its signature warmth.
• Fresh thyme and sage: Fresh herbs make a noticeable difference — their aroma is unbeatable.
• Milk (any kind): Feel free to use dairy or plant-based milk. I’ve had success with almond and oat milk for creamy, dairy-free versions.
• Red pepper flakes: Just a pinch adds a lovely subtle heat that wakes up the sauce.
• Salt: Essential to bring all the flavors together — season to taste.
• Parmesan: Freshly grated parmesan melts into the sauce for that irresistible cheesy goodness.
• Kale: I love using curly kale for its texture; make sure to remove the stems before sautéing.

Variations

I love that you can easily tweak this Creamy Butternut Squash Gnocchi with Kale and Sage Recipe to fit your dietary needs or moods—plus, it’s fun to experiment with fresh twists!

• Dairy-Free Version: Swap the milk for coconut or oat milk and use nutritional yeast instead of parmesan for cheesy flavor without dairy—I do this when a friend visits who’s lactose intolerant, and they loved it!
• Protein Boost: Stir in some cooked chicken or crispy tofu to make it a more filling meal when I want extra protein on hand.
• Greens Swap: Try baby spinach or Swiss chard instead of kale if you prefer a milder taste; both work beautifully.
• Spice it Up: Increase red pepper flakes or add a dash of smoked paprika if you like a bit more kick in your dish.

How to Make Creamy Butternut Squash Gnocchi with Kale and Sage Recipe

Step 1: Roast the Butternut Squash to Perfection

Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil and spread it out on a parchment-lined baking pan. Roasting at a high temperature caramelizes the squash’s natural sugars, giving the final sauce a delicious depth and sweetness. Roast for about 25 minutes, or until the squash is fork-tender and lightly browned around the edges. This step is key for that rich, creamy texture you’re craving.

Step 2: Cook Your Gnocchi Just Right

Bring a large pot of salted water to a boil and add the gnocchi—cook according to the package directions, usually just a couple of minutes until they float to the top. This is a great moment to multitask since the gnocchi cook super quickly. Once done, drain them and set aside while you finish the sauce and greens.

Step 3: Build Flavor with Shallots, Garlic, and Herbs

In a pan over medium heat, warm 2 tablespoons of olive oil, then sauté the finely chopped shallot and 1 tablespoon of minced garlic for about 5 minutes until soft and fragrant. Then add the fresh thyme and sage, cooking for another 2-3 minutes to really bring out those aromatic flavors. This base lifts the whole dish, so don’t rush it!

Step 4: Blend the Creamy Butternut Squash Sauce

Transfer your roasted butternut squash to a blender along with the sautéed shallot and herb mixture, 1 ½ cups of milk (add more if you want it thinner), red pepper flakes, and salt. Blend everything on high for about a minute until silky smooth. Pour the sauce into a pot and stir in a generous ½ cup of parmesan cheese, allowing it to melt into that luscious sauce. This is what makes the dish truly indulgent, without any cream needed!

Step 5: Sauté Kale with Garlic for Earthy Brightness

Return to the pan you cooked the shallots in, add 1 tablespoon olive oil, the remaining minced garlic, and the kale. Sauté until the kale is just wilted, about 5 minutes. This bright green punch balances the richness of the squash sauce and adds a wonderful texture contrast.

Step 6: Bring it All Together and Serve

Finally, mix the cooked gnocchi and sautéed kale into your warm butternut squash sauce, stirring gently to evenly coat every bite. Serve immediately with an extra sprinkle of parmesan on top if you’re feeling fancy (or just really love cheese like I do). Every forkful is like a cozy hug!

How to Serve Creamy Butternut Squash Gnocchi with Kale and Sage Recipe

Garnishes

I usually top this with a little extra freshly grated parmesan and a sprinkle of cracked black pepper—simple, elegant, and it makes every bite feel special. Sometimes, if I’m in the mood, I’ll add a drizzle of good olive oil or a few toasted pine nuts for a bit of crunch.

Side Dishes

Since this dish is pretty filling, I like pairing it with a crisp green salad dressed in lemon vinaigrette to brighten the meal. Garlic bread also makes a wonderful companion, soaking up any leftover sauce—and who says no to that?

Creative Ways to Present

For holiday dinners or when I want to impress guests, I plate individual portions in shallow bowls and garnish with a fresh sage leaf and a tiny drizzle of browned butter. It instantly elevates the dish visually and adds another layer of flavor that everyone raves about!

Make Ahead and Storage

Storing Leftovers

I typically store leftovers in an airtight container in the fridge for up to 3 days. Before refrigerating, I recommend keeping the sauce separate from the gnocchi and kale if possible—that way nothing gets too soggy.

Freezing

Freezing this dish works okay, but because gnocchi can get a bit soft after thawing, I prefer to freeze the sauce on its own. When I’m ready to eat, I thaw the sauce, quickly cook fresh gnocchi, then toss everything together for maximum freshness.

Reheating

Reheat leftovers gently on the stove over low heat, stirring often and adding a splash of milk if the sauce feels thick or dry. This keeps the gnocchi tender and the sauce creamy—microwaving tends to dry it out, so stovetop is my favorite.

FAQs

Final Thoughts

This Creamy Butternut Squash Gnocchi with Kale and Sage Recipe holds a special place in my heart because it’s that perfect blend of comforting and elegant, all made with straightforward ingredients I can trust. When I first made this, my family went crazy for how rich and flavorful it was despite how easy it is. I can’t recommend it enough for those nights when you want to feel like you’re indulging without spending hours in the kitchen. Give it a try—you might find you have a new favorite that shines all fall and winter long.

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