sage butter sauce

Trader Joe’s Cauliflower Gnocchi with brown butter sage sauce and crispy prosciutto makes an excellent paleo and gluten-free weeknight meal.

Trader Joe's Cauliflower Gnocchi with Sage Brown Butter (Paleo, GF)

Trader Joe’s Cauliflower Gnocchi (1 packet, frozen)

2.5 tbsp ghee (or butter)

prosciutto (or more if desired)

prigs sage leaves

garlic (about 2 large cloves)

baby spinach (or tatsoi leaves)

salt

Paleo parmesan cheese (optional)

Preheat a large non-stick or well-greased cast iron skillet over medium heat until it feels warm to your palm when placing nearby, about 2-3 inches away, but not to a smoke point.  Add 1 tbsp ghee, swirl the pan around to distribute the butter evenly. As soon as it melts, add the frozen gnocchi.

Pan fry them in a single layer over medium to medium-high heat for about 5 minutes. Do not touch or flip until the bottom is golden brown or the gnocchi will stick to the skillet.

In a separate skillet, pan fry the prosciutto over medium heat in a single layer until crisp on both sides, about 6 minutes total, flip after 3 minutes.

Use a spatula to flip the gnocchi and cook about 5 minutes additional. Toss the skillet every minute or so. Then flip them again to pan roast for about 4 minutes. The gnocchi texture should be crisp outside in golden brown and not soggy. A good way to tell is when they aren’t drenched in butter and each individual gnocchi has a crisp crust. When you gently press it, it should feel a little bouncy. Set them aside in a large serving plate and keep warm.

Add the remaining ghee (1.5 tbsp), as soon as it’s melted, add sage. Pan fry the leaves over medium heat until they are a little crisp, about 2-3 minutes. Move and flip the leaves often with a tong or chopsticks and take care not to over burn them. Fish out the leaves and drain over a paper towel.

Add garlic and spinach to the infused sage butter. Saute over medium-heat and season with two pinches of salt for about 30 seconds or as soon as the spinach wilt a bit. If you saute the spinach too long it will turn watery and dilute the flavor. Set it aside over a plate to let cool.

Before serving,  toss cauliflower gnocchi with spinach and sage, and top with crumbled prosciutto. Sprinkle with paleo parmesan cheese, if using. Serve warm.

Pumpkin Gnocchi! So incredibly pillowy and delicious. Topped with a 5 ingredient sage garlic butter sauce that will blow your mind.

Pumpkin Gnocchi with Sage Butter Sauce

potato

pumpkin puree

all purpose flour (more

tablespoons Land O Lakes® Salted Butter

sage leaves garlic

flour

heavy whipping cream

starchy water (leftover

Potato Prep: 

Bake the potato &#8211; see notes &#8211; and pull off the skin. Let the potato rest for a while to cool down. Once it&#8217;s cool enough to handle, grate it until you have about 1 1/2 cups of very fine potato shreds.

Gnocchi Dough: 

Mix potato shreds with pumpkin puree. Measure flour onto a clean surface and put the potato/pumpkin mixture in the center. Make a well and crack your egg into it. Sprinkle salt on top. Grab a fork and whisk up the egg real quick. Using your hands, mix all ingredients into a dough. Don&#8217;t overmix. When it starts to come together, form the dough into a mostly-smooth, rounded little loaf.

Gnocchi Prep: 

Cut off slices of the mound and roll each one into a long rope. Cut the rope into bite sized pieces. Place the gnocchi pieces on a plate (make sure they&#8217;ve got a little flour coating so they don&#8217;t stick).

Cooking the Gnocchi: 

Bring a large pot of water to boil. Add the gnocchi, carefully, one at a time, to the water. You may need to work in batches. When the gnocchi rise to the top of the pot of boiling water, immediately remove them with a slotted spoon. Set aside. Melt your butter in a large nonstick skillet. Pan fry the gnocchi, undisturbed, to get one side lightly crispy and leave the other side soft. Remove from pan and set aside to wait for saaaauce.

Butter Sauce

In the same pan, add butter, sage leaves, and garlic clove. Let the garlic and sage cook for a few minutes over low heat. When the sage leaves are starting to get crispy, remove from heat. Remove garlic as well. When it&#8217;s melted, add the flour and whisk. Add the heavy cream and whisk. Add the starchy water slowly, whisking to make a sauce that is the consistency you want. Toss with gnocchi, top with sage leaves and Parmesan, and BE HAPPY AND PROUD BECAUSE LOOK WHAT YOU MADE! Now pour yourself a glass of wine and feast.

This looks SOO delicious! The most perfect recipe to make this season. Fall recipes are just my favorite.

I never made gnocchi but have been dreaming of sage butter gnocchi for much too long. I think this recipe gave me that little push I needed to make some. On a scale 1 to 10, what are the chances for a first timer to actually make an edible gnocchi?? Or should I just come over :)

I cannot even handle how good this looks. It is definitely illegal, and I am definitely okay with it.

Yes, I agree its look so tasty and images are so freaking awesome...

Made this for dinner tonight (not even realizing how fitting it was hat it is the first day of fall) and YUM. It was so good! I added a little nutmeg and pepper to my sauce. Love your recipes! You are my favorite food blogger by far. My go to!

I made it. Holy cow. I could keep eating this stuff. I served it with sage pan-seared, oven roasted chicken thighs and roasted broccoli. I feel like I don't want to eat anything else.

https://content.jwplatform.com/videos/UdsQ63bi.mp4

This Butternut Squash Gnocchi is made from scratch using simple ingredients, then tossed in a cozy sage butter sauce to make a delicious, restaurant-worthy meal. Vegan.

Butternut Squash Gnocchi with Sage Butter Sauce

butternut squash (makes about 1 1/4 cup of puree)

olive oil

nutritional yeast* (optional)

nutmeg

all-purpose flour (plus more for dusting)

salted butter (I used dairy-free)

walnuts (optional)

shallot (fine dice)

black pepper

Sage (crushed*)

Prep: Preheat the oven to 350F and line a baking sheet with parchment paper.

Roast the Butternut Squash: Peel the squash and discard any seeds or pulp. Cut the squash into thin 1/2” slices and place on the lined baking sheet. Bake in the middle rack of the oven for 25 to 30 minutes, until the squash is easily pierced with a fork.

Mash the Squash: Transfer the squash to a bowl and mash well with a potato masher, until you have an even puree. You can also blend the squash in a food processor, but this will result in a slightly denser gnocchi. Add the olive oil, nutritional yeast, nutmeg, and salt to the puree and mix well.

Make the Dough: Place the flour in a large mound on a wooden cutting board; use your hands or a spoon to create a well in the center of the flour. Transfer the butternut puree to the center of the flour and begin to knead it into the dough. I prefer to use a bench scraper to begin kneading, then eventually switch to my hands. You should be left with a mostly smooth ball of dough that’s slightly sticky to the touch. If the dough is too sticky you can knead in more flour, but note that the gnocchi will become more dense with more kneading and flour. Cover the dough ball in plastic wrap and let rest for 15 minutes.

Form the Gnocchi: While you form the gnocchi, bring a large pot of generously salted water to a boil. Cut the dough into 4 even portions. Dust the cutting board with more flour, then roll out one portion of the dough into a smooth ~1/2” log. Use a bench scraper or sharp knife to cut 1/2” segments of dough off of the log to form each gnocchi. Transfer to a clean baking sheet, and repeat with the remaining 3 segments of dough, dusting with more flour as necessary.

Boil: Add the gnocchi to the boiling water (I cooked them all in one batch) and stir occasionally to prevent sticking. The gnocchi will rise to the top of the pot when they are finished cooking; this should take between 3 and 5 minutes.

Drain: Drain the gnocchi, but do not rinse. Proceed to make the sauce (below), or serve in the sauce of your choosing!

For the Butternut Squash Gnocchi:

Toast the Walnuts (Optional): Melt the oil and butter together in a large saucepan over medium heat (if not using walnuts, proceed to step 2). Add the walnuts to a pan and toast for 3 to 5 minutes, stirring occasionally, until they are fragrant and golden. Use a slotted spoon to remove the nuts from the pan and transfer to a paper towel-lined plate; set aside.

Add the Gnocchi: Add the cooked gnocchi to the pan and spread out to form an even layer across the bottom. Do not touch the gnocchi; allow them to pan-fry for 2 to 3 minutes, until the bottom side is golden-brown.

Aromatics: Use a spoon or spatula to toss the gnocchi around and move to one side of the pan. Add the shallot, sage, black pepper, and salt to the butter mixture. Sauté for 3 minutes, stirring occasionally, until the shallot is translucent and the butter is browned.

Deglaze: Add the white wine to the pan and scrape off any brown bits that may be on the bottom of it. Mix well and simmer for the gnocchi for an additional 5 to 7 minutes, until the wine has cooked off and the gnocchi begin to get crispy again.

Serve: Return the toasted walnuts to the pan and mix well. Serve warm, topped with additional black pepper or as desired. Leftovers will keep in the refrigerator for up to 5 days.

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