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Butternut Squash Gnocchi with Sage Brown Butter

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Hello, gorgeous! If you’re just joining me here on PaleOMG since last week, welcome to the new and improved PaleOMG! I am seriously so excited for it and wanted to give you guys a little run down of the website so you can see all the fun new things on the site!

  1. On the home page, you’ll find all the posts that have been happening recently on the blog. But if you want to search only the food, fashion or fitness, click on one of those and you can easily scroll through those posts.
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So that’s that! Hope you love the new site and I can’t wait to hear back from you guys about what you think!  Now for the food! Huge thank you to the person who emailed me and asked me to make a dish like this! Here you go, you wonderful reader you!

PaleOMG Butternut Squash Gnocchi with Sage Brown Butter

5.0 from 1 reviews
Butternut Squash Gnocchi with Sage Brown Butter
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
  • 2 cups peeled and diced butternut squash
  • 1-2 tablespoons Tin Star Ghee
  • pinch of garlic powder and salt
  • 3 tablespoons Tin Star Browned Butter*
  • 2 garlic cloves, minced
  • 6-8 sage leaves
  • 1 package of Cappello's Gnocchi
  • truffle salt, for garnishing
  • black pepper, for garnishing
Instructions
  1. Preheat oven to 375 degrees F.
  2. Toss butternut squash in 1-2 tablespoons of ghee. Place butternut squash on a parchment paper lined baking sheet and sprinkle with garlic powder and salt. Roast butternut squash for 25-30 minutes until browned and fork tender.
  3. When there is 10 minutes left for cooking the butternut squash, place a pot filled with water over medium high heat. Bring to boil.
  4. While water heats up, place a medium cast iron skillet over medium heat and add 3 tablespoons of browned butter. Once hot, add garlic and sage leaves. Once sage leaves become crispy, about 2-3 minutes, place gnocchi in boiling water. Boil the gnocchi until they float (follow directions on package) then remove them with a slotted spoon and add them into the sage browned butter still over medium heat. Cook gnocchi on both sides for about 1 minutes then add in butternut squash and toss to coat everything in browned butter.
  5. Sprinkle with a pinch of truffle salt and black pepper then eat up, gnocchi buttercup!
Notes
*If you don't have Tin Star Brown Butter on hand, make your own

PaleOMG Butternut Squash Gnocchi with Sage Brown Butter

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Make & Serve This Dish With:

More Comfort Food Grain-Free Pasta Dishes:

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Chicken Enchilada Lasagna

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Creamy Rosemary Chicken Lasagna


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