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Fall Gnocchi with Butternut Squash, Brown Butter, Pancetta & Sage

It is warm and inviting with flavors of roasted and slightly caramelized butternut squash, pancetta, and is topped with brown butter sauce and sage.
Course pasta
Cuisine Italian
Keyword brown butter, butternut squash, fall, gnocchi, pancetta, sage
Prep Time 5 minutes
Cook Time 40 minutes
Servings 4


  • 2 cups diced butternut squash
  • 1 tablespoon extra virgin olive oil
  • Kosher salt as needed
  • Freshly ground black pepper as needed
  • 4 ounces diced pancetta
  • 1 pound potato gnocchi
  • 5 tablespoons unsalted butter
  • 1/3 packed cup sage leaves
  • 1 teaspoon freshly squeezed lemon juice


  • Preheat oven to 425ºF. In a large mixing bowl toss the butternut squash with the olive oil and season with salt and pepper. Spread evenly on an aluminum-foil-lined baking sheet. Roast until tender and lightly browned, about 25 to 30 minutes.
  • In a medium sauté pan over medium heat, cook the pancetta until most of the fat has rendered and the pancetta is brown and crisp, about 10 minutes. Remove from the pan and drain on a paper towel-lined plate.
  • Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the gnocchi and cook, until they rise to the top, about 3 minutes. Drain the gnocchi and return to the pot.
  • Return the medium sauté pan to the heat over medium. Add the butter and allow to melt. Once melted add the sage then continue to cook the butter, swirling it around the pan occasionally, until the butter is toasty-brown color and has a nutty aroma. Once this happens immediately remove the brown butter to a small bowl. Set the sage aside on a plate.
  • Pour the brown butter over the gnocchi, stirring to combine. Add the butternut squash and pancetta and stir again, then season with salt and pepper. Top with the sage and finish with a squeeze of the lemon juice. Serve in warmed pasta bowls.