# Gluten-Free Gnocchi with Heirloom Butternut Squash, Spinach, Walnuts and Sage Brown Butter > Golden gnocchi and sweet roasted butternut squash get tossed with silky spinach, toasted walnuts and nutty brown butter. Crisp sage and a little lemon keep this autumn bowl fragrant, rich and balanced. - URL: https://www.chezjk.com/recipes/gf-gnocchi-with-italian-heirloom-butternut-walnuts-spinach-brown-butter - Author: Jonathan Katzman - Cooked and photographed: 2024-11-11 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: vegetarian, gluten-free ![Gluten-Free Gnocchi with Heirloom Butternut Squash, Spinach, Walnuts and Sage Brown Butter](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F0f4e5be6ee3f74f5.jpg) ## Golden Gluten-Free Gnocchi Briefly boiling the gnocchi before searing gives them tender centers and golden surfaces that hold the brown butter. ### Ingredients - 24 oz gluten-free potato gnocchi - 2 tbsp ghee - to taste kosher salt ### Instructions 1. Bring a large pot of salted water to a gentle boil. Cook the gnocchi according to the package directions, working in batches if necessary. Reserve 1 cup cooking water. 2. Lift the gnocchi out with a spider or slotted spoon, drain thoroughly and spread on a lightly greased tray to let surface moisture evaporate for 2–3 minutes. 3. Heat the ghee in a large nonstick or well-seasoned skillet over medium-high heat. Add the gnocchi in a single layer, working in batches, and leave undisturbed for 2–3 minutes until golden underneath. 4. Turn gently and cook another 1–2 minutes. Transfer to a warm plate while finishing the other components. ### Notes - Choose gnocchi specifically labeled gluten-free. Formulations vary, so follow the package cooking time rather than relying only on whether they float. ## Roasted Italian Heirloom Butternut Squash Roasting concentrates the squash's sweetness and gives the edges enough structure to survive a gentle toss with the gnocchi. ### Ingredients - 1 1/2 lb peeled, seeded Italian heirloom butternut squash - 1 1/2 tbsp olive oil - 1/2 tsp kosher salt, plus more to taste - 1/4 tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Cut the squash into roughly 3/4-inch chunks or short wedges. 2. Toss with the olive oil, salt and pepper on a rimmed baking sheet. Spread in a single layer with space between the pieces. 3. Roast for 25–35 minutes, turning once, until browned at the edges and tender when pierced but not collapsing. ### Notes - An Italian heirloom butternut such as Violina suits this dish; standard butternut works with the same method. ## Just-Wilted Spinach Quick cooking preserves the spinach's color and keeps excess liquid out of the butter sauce. ### Ingredients - 8 oz baby spinach, washed and thoroughly dried - 1 tsp ghee - to taste kosher salt ### Instructions 1. After removing the seared gnocchi, lower the skillet heat to medium and add the ghee. 2. Add the spinach in two handfuls, tossing as each begins to wilt. Cook for 1–2 minutes, just until glossy and tender. 3. Season lightly with salt. If liquid collects in the pan, let it evaporate briefly before adding the other components. ## Sage Brown Butter Browned milk solids echo the roasted squash and walnuts, while sage adds a savory herbal edge. A splash of cooking water and lemon turns the butter into a light coating rather than a pool of fat. ### Ingredients - 6 tbsp unsalted butter - 12 fresh sage leaves, thoroughly dry - 2 tsp fresh lemon juice, plus more to taste - 1/4 cup reserved gnocchi cooking water, plus more as needed - to taste kosher salt and freshly ground black pepper ### Instructions 1. Melt the butter in a small light-colored saucepan over medium heat. Add the sage as the butter begins to foam. 2. Cook, swirling frequently, until the sage is crisp and the butter's milk solids turn hazelnut brown, about 4–7 minutes. Lift out the sage as soon as it crisps and set aside. 3. Remove the pan from the heat when the butter smells nutty. Carefully stir in the lemon juice; it will sputter. 4. Return the gnocchi and squash to the skillet with the spinach. Pour in the brown butter and 1/4 cup reserved cooking water. 5. Toss gently over low heat for 30–60 seconds until glossy. Add more cooking water by the tablespoon if needed, then taste for salt, pepper and lemon. Reserve the crisp sage for plating. ### Notes - Take the butter off the heat before its solids turn dark brown; residual heat continues to cook them. - If the gnocchi water is very thick or gummy, use plain hot water to loosen the sauce instead. ## Toasted Walnuts Coarsely broken walnuts add a crisp, slightly bitter contrast to the soft gnocchi and sweet squash. ### Ingredients - 1/2 cup raw walnut halves and pieces ### Instructions 1. Spread the walnuts on a small baking tray and toast alongside the squash at 425°F for 5–7 minutes, checking early, until fragrant and lightly browned. 2. Let cool briefly, then break into coarse pieces. Fold half into the finished gnocchi and reserve the rest for serving. ## Overall Timing / Workflow Roast the squash first, then use its oven time to toast the walnuts and prepare the gnocchi. Finish the spinach and sauce immediately before serving. ### Instructions 1. 0:00 — Heat the oven to 425°F, put the gnocchi water on to heat and prepare the squash. 2. 0:15 — Start roasting the squash. Toast the walnuts in the same oven, removing them after 5–7 minutes. 3. 0:25 — Cook and drain the gnocchi, reserving cooking water. Sear in batches. 4. 0:40 — Check the squash for tenderness. Brown the butter with sage in a small saucepan while wilting the spinach in the gnocchi skillet. 5. 0:45–0:50 — Gently toss the gnocchi, squash, spinach, brown butter and cooking water together. Add half the walnuts and serve immediately. ### Notes - Allow a few extra minutes if the gnocchi need several batches or the squash is especially dense. ## Plating Shallow warm bowls keep the butter fluid and let the browned gnocchi, golden squash and greens remain visible. ### Instructions 1. Divide the gnocchi mixture among four warm shallow bowls, distributing the squash and spinach evenly. 2. Spoon any remaining sauce over each serving. Scatter with the reserved walnuts and crisp sage leaves. ## Leftover Path Gentle covered reheating restores moisture without breaking the gnocchi or burning the brown butter. ### Instructions 1. Refrigerate leftovers in an airtight container within 2 hours and use within 3 days. Store any reserved walnuts and sage separately to preserve their crunch. 2. Reheat in a covered skillet over medium-low heat with a splash of water for 5–8 minutes, folding gently once or twice, until steaming hot throughout. 3. Uncover briefly to evaporate excess moisture, then add the reserved garnish. ### Notes - The spinach will soften further on reheating, and the gnocchi's browned crust will be less crisp. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.