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Homemade Creamy Butternut and Sage Gnocchi Bake photo

Creamy Butternut and Sage Gnocchi Bake

This Creamy Butternut and Sage Gnocchi Bake is a cozy, comforting dish loaded with roasted squash, fragrant sage, and melty cheese. Perfect for chilly nights!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound gnocchi store-bought or homemade
  • 2 cups butternut squash diced, roasted until tender
  • 1 tablespoon olive oil for roasting the squash
  • salt and pepper to taste
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 teaspoon dried sage
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh sage chopped, for garnish

Equipment

  • Large baking dish
  • Mixing bowl
  • Skillet or sauté pan
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Oven mitts

Method
 

  1. 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.
  2. 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.
  3. In a large mixing bowl, combine the roasted butternut squash, gnocchi, and creamy sage sauce. Toss gently to coat everything well.
  4. Transfer the mixture into the baking dish. Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
  5. Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and golden brown.
  6. 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.