Pan-Fried Gnocchi with Delicata Squash, Brown Butter + Crispy Sage
I’m sure some of you already know this, but I only discovered this trick a couple of years ago and it changed my life: you can pan fry ANY gnocchi (not just the TJ’s cauliflower one) in some oil rather than boiling it, and the result is gnocchi that has a golden brown, crispy exterior and chewy, tender interior. It is PERFECTION.
I’m putting that trick to good use in this very fall-inspired pan-fried gnocchi, which features delicata squash, brown butter and crispy sage. The trifecta, if you will! You start by browning some butter, which shouldn’t be skipped because it provides the most delicious depth of flavour, and getting some sage leaves crispy in a bit of oil. Next up is the delicata squash, which is by far my favourite squash (or maybe vegetable), because you can eat the skin and it can also be pan fried to give you tender and buttery squash in just 10 minutes in a skillet (vs. 30-40 minutes in the oven). So basically, everything here is done in one pan and it’s fantastic.
This pan-fried gnocchi with squash + brown butter is the perfect easy, one-pan fall meal that is so cozy and comforting. Hope you love it!
Pan-Fried Gnocchi with Delicata Squash, Brown Butter + Crispy Sage
Ingredients
1 package gnocchi of choice (the shelf-stable kind - I used gluten-free)
1 large or 2 small delicata squash, sliced lengthwise + de-seeded
4 large cloves of garlic, minced
¼ cup salted butter
1 bunch sage
Olive oil
Lots of sea salt + fresh black pepper
Method
Start by browning your butter in a small skillet or saucepan. Cut the butter into cubes and cook over medium heat, stirring frequently. It will start to bubbly, then foam, then develop brown bits on the bottom of the pan after about 5-7 minutes. Keep stirring it to prevent burning. As soon as the butter smells nutty and turns a light brown colour, remove from the heat and set aside.
In a large skillet, heat some olive oil over medium. Add a big handful of sage leaves and let them simmer in the oil for a few minutes until crispy. Remove from the heat, place on a paper towel to remove excess moisture and sprinkle with salt.
Cut each of your squash halves into 1/2 inch half moon pieces. To the same skillet, add some more olive oil (a good layer) and the squash with lots of salt and pepper. Cover squash with a lid and cook over medium heat for about 5 minutes. At this point, remove the lid and flip the pieces - they should be nice and browned on one side (if they aren’t yet, cook them a little longer). Cover again and let them cook on the other side for 3 minutes. Add your minced garlic, stir, and cook for an additional 3-4 minutes. The garlic should be toasted and by this point your squash pieces should be crispy on the outside and tender in the middle. Remove from skillet.
In the same skillet, add another thin layer of olive oil over medium. Add your gnocchi and let cook for 3-4 minutes on one side, then flip the pieces and cook an additional 3-4 mins. They should be slightly browned on the outside and tender in the middle.
Turn the heat down to low and add your squash mixture to the gnocchi. Drizzle brown butter over everything (up to the full 1/4 cup depending on your preference) and season with more salt and pepper to taste. Top with crispy sage before serving and enjoy!
Makes 2 large or 4 small servings
