Creamy Butternut and Sage Gnocchi Bake
If you’re on the hunt for a comforting, cozy, and irresistibly creamy dish, this Creamy Butternut and Sage Gnocchi Bake is exactly what you need in your kitchen. Imagine pillowy gnocchi tossed with tender roasted butternut squash, all enveloped in a luscious cream sauce infused with fragrant sage, then topped with a golden, bubbly layer of mozzarella and Parmesan. It’s the kind of meal that feels like a warm hug on a chilly evening and is perfect for dinner parties or a weeknight treat. This recipe is straightforward but feels indulgent, and it’s packed with flavors that sing together in every bite.
Why I Love This Recipe
This Creamy Butternut and Sage Gnocchi Bake has quickly become one of my favorite fall and winter comfort foods. The combination of sweet butternut squash and earthy sage creates such a balanced flavor profile that’s elevated by the creamy sauce and melty cheese. I love how gnocchi soaks up the sauce, making each bite rich and satisfying without being heavy. Plus, it’s incredibly easy to throw together, especially when you have gnocchi on hand — no need to boil pasta or fuss over complicated steps. It’s also a great way to sneak in some veggies without sacrificing flavor or indulgence. Whether you’re cooking for a crowd or just treating yourself, this dish always delivers on taste and comfort.
What Goes Into Creamy Butternut and Sage Gnocchi Bake
- 1 pound gnocchi – I use store-bought for convenience, but homemade works beautifully too.
- 2 cups butternut squash, diced – Roasted until tender and caramelized for natural sweetness.
- 1 tablespoon olive oil – To roast the squash and add a subtle fruity note.
- Salt and pepper to taste – Essential for seasoning every component.
- 1 cup heavy cream – Creates the rich, silky base for the sauce.
- 1 cup chicken broth – Adds depth and a savory background to the creaminess.
- 1 teaspoon dried sage – Infuses the sauce with that signature herbal warmth.
- 1 cup shredded mozzarella cheese – Melts perfectly and adds gooey texture on top.
- 1/2 cup grated Parmesan cheese – Brings a sharp, nutty contrast that enhances the dish.
- 1 tablespoon fresh sage, chopped – Sprinkled at the end for fresh aroma and color.
What’s in the Gear List
- Large baking dish – Perfect for layering and baking the gnocchi bake.
- Mixing bowl – To toss gnocchi with the sauce and squash.
- Skillet or sauté pan – For roasting the squash and warming the sauce.
- Measuring cups and spoons – For accurate ingredient portions.
- Sharp knife and cutting board – To dice the butternut squash and chop sage.
- Oven mitts – Safety first when handling the hot baking dish.
Creamy Butternut and Sage Gnocchi Bake in Steps
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes, tossing halfway through, until the squash is tender and lightly caramelized. This roasting step brings out the natural sweetness and adds a lovely depth of flavor.
Step 2: Prepare the Creamy Sauce
In a skillet, combine the heavy cream, chicken broth, dried sage, salt, and pepper. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it cook for 5-7 minutes until slightly thickened. The sage will infuse the sauce with its earthy aroma, making it the perfect complement to the sweet squash.
Step 3: Mix Gnocchi and Squash
In a large mixing bowl, combine the roasted butternut squash, gnocchi, and the creamy sage sauce. Toss everything gently to coat the gnocchi and squash well in the sauce. This step ensures every bite is luscious and flavorful.
Step 4: Assemble the Bake
Transfer the gnocchi and butternut mixture into your baking dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top. The cheese layer will melt and brown beautifully in the oven, creating a golden, bubbly crust.
Step 5: Bake Until Golden
Place the baking dish in the preheated oven and bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and golden brown. The bake should be hot and bubbly around the edges, signaling it’s ready to enjoy.
Step 6: Garnish and Serve
Remove the dish from the oven and sprinkle the chopped fresh sage on top. This final touch adds a burst of color and fresh herbaceous flavor. Serve immediately and savor the creamy, comforting goodness.
What to Use Instead
- Gnocchi: If you can’t find gnocchi, try small pasta shapes like cavatappi or shells for a similar texture.
- Butternut squash: Sweet potatoes or pumpkin can make excellent alternatives with a similar sweetness and texture.
- Heavy cream: For a lighter option, full-fat coconut milk or cashew cream can be used to maintain creaminess.
- Chicken broth: Vegetable broth works perfectly well for a vegetarian-friendly version.
- Mozzarella cheese: Provolone or a mild cheddar can substitute and still melt nicely.
Don’t Do This
- Don’t skip roasting the butternut squash — it’s crucial for caramelized flavor.
- Don’t overcrowd the baking dish; the gnocchi needs space to bake evenly and develop a nice crust.
- Don’t rush the sauce thickening; a properly reduced sauce clings best to the gnocchi.
- Don’t forget to season each component well — salt and pepper make all the flavors pop.
Storing Tips & Timelines
You can store any leftover Creamy Butternut and Sage Gnocchi Bake in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes. Alternatively, microwave portions on medium power, stirring occasionally to heat evenly.
This dish can also be frozen for up to 1 month. Freeze in a freezer-safe container before baking, then thaw overnight in the refrigerator before baking as directed. This makes it an excellent make-ahead meal for busy nights.
Handy Q&A
Can I make this dish vegan?
Absolutely! Replace the heavy cream with coconut or cashew cream, use vegetable broth instead of chicken broth, and swap the mozzarella and Parmesan for vegan cheese alternatives. This way, you’ll still get that rich, creamy texture and cheesy flavor without dairy.
Is it necessary to use fresh sage? Can I use only dried sage?
While dried sage works well in the sauce to infuse flavor, fresh sage sprinkled on top at the end really brightens the dish and adds a fresh herbal note. If you don’t have fresh sage, you can omit it, but it is highly recommended for the best taste and presentation.
Can I prepare this dish ahead of time?
Yes! You can roast the butternut squash and prepare the sauce a day in advance. Store them separately in the fridge, then assemble the gnocchi bake just before baking. This saves time on the day you want to serve it.
What wine pairs well with Creamy Butternut and Sage Gnocchi Bake?
A lightly oaked Chardonnay or a Pinot Noir works beautifully with this dish. The wine’s acidity balances the creamy sauce while complementing the earthy sage and sweet squash flavors.
Serve with These
- Buttery Herb Stuffing Recipe – A savory side that pairs beautifully with the gnocchi bake.
- Alfredo Sauce Recipe – For those who want to experiment, try tossing gnocchi in this creamy sauce before baking.
- Pumpkin Sage Gnocchi With Parmesan – For a delightful variation that highlights seasonal flavors.
- Simple mixed greens salad with a lemon vinaigrette – To add freshness and balance the richness.
Save & Share
If you try this Creamy Butternut and Sage Gnocchi Bake, don’t forget to save the recipe for your next cozy night in. It’s a crowd-pleaser that’s easy enough for weeknights but special enough for entertaining. Share it with friends and family who love comfort food that’s bursting with flavor. Trust me, this is one dish that will have everyone asking for seconds!
This Creamy Butternut and Sage Gnocchi Bake is a celebration of creamy textures, sweet roasted squash, and fragrant herbs that come together in one delicious casserole. Whether you’re new to gnocchi or a seasoned fan, this bake is sure to become a staple in your recipe collection. It’s the perfect way to enjoy seasonal produce with an indulgent twist that satisfies both the palate and the soul. So, grab your ingredients, preheat that oven, and get ready to enjoy a dish that’s as comforting as it is flavorful.
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Creamy Butternut and Sage Gnocchi Bake
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes, tossing halfway through, until tender and lightly caramelized.
- In a skillet, combine the heavy cream, chicken broth, dried sage, salt, and pepper. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 5-7 minutes until slightly thickened.
- In a large mixing bowl, combine the roasted butternut squash, gnocchi, and creamy sage sauce. Toss gently to coat everything well.
- Transfer the mixture into the baking dish. Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
- Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and golden brown.
- Remove from oven and sprinkle chopped fresh sage on top. Serve immediately.
Notes
- Roasting the butternut squash enhances its sweetness and flavor.
- You can substitute gnocchi with small pasta shapes like cavatappi or shells.
- For a vegan version, replace heavy cream with coconut or cashew cream and use vegetable broth and vegan cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Make the squash and sauce ahead to save time on the day of baking.
