Photo: Sorin Gheorghita
Butternut Squash Gnocchi with Browned Butter Sage Sauce
9 ingredients
1 hr + 25 min
2
openrecipes
A great fall pasta dish including a dough made of butternut squash and potato served with a brown butter and sage sauce.
Estimated Nutrition (whole recipe, rough)
1027
Calories
34g
Protein
39g
Fat
134g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole Medium Sized Butternut Squash, Halved Lengthwise, Seeds Removed
- 1 teaspoon Canola Oil
- 2 whole Russet Potatoes, Peeled, Cut Into Chunks
- 1 whole Egg Beaten
- 1-½ teaspoon Salt
- ½ cups Parmesan Cheese, Grated, Plus More For Sauce
- 2 cups All Purpose Flour (approximately)
- 4 Tablespoons Unsalted Butter (roughly 2 Tablespoons Per Serving)
- 2 Tablespoons Fresh Sage, Chopped (roughly 1 Tablespoon Per Serving)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes