Brown Butter Gnocchi with Asiago

Brown Butter Gnocchi with Asiago

This hearty gnocchi dish uses seasonal squash, browned butter, Italian sausage, fresh herbs, and asiago cheese for a delicious, rich flavor combination.  Serve with a light side salad for a savory, filling dinner.

  • 1 pound bulk Italian sausage
  • 1 package (16 ounces) potato gnocchi
  • 1 large butternut squash, peeled, seeded, and cut into 1/2 inch cubes
  • 6 tablespoons butter, cubed
  • 1/4 cup chopped fresh sage
  • 4 ounces Asiago cheese, finely shredded (1 1/3 cups)
  • Salt and pepper to taste
  • Additional shaved Asiago cheese
  • Minced fresh sage


 1. Cook sausage in a Dutch oven or deep, large skillet over medium heat until meat is no longer pink; drain.  Remove from pan, wipe pan clean.
2. Cook gnocchi in the same pan according to package directions.  Add the squash to water at the same time as gnocchi.  Boil for 3-4 minutes or until gnocchi floats to the top of the water.  Drain, reserving 1 cup hot gnocchi water.  Set aside; wipe pan dry.
3. Melt butter in same pan over medium-low heat; cook for 3-5 minutes until butter is deep golden brown, stirring occasionally.  Add the gnocchi, squash, and chopped sage.  Cook for 5-7minutes longer until squash is tender, stirring occasionally.
4. Reduce heat to low.  Stir in asiago and 1/2 cup reserved hot water.  Add remaining hot water, 1/4 cup at a time, until sauce is smooth.  Stir in sausage; heat through.  Season with salt and pepper to taste.  Garnish with shaved asiago and minced sage.
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