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Maple and Brown Butter Gnocchi

Maple and Brown Butter Gnocchi

with Butternut Squash and Sage

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This recipe will change the way you think about pasta sauce. We’re mixing browned butter, maple syrup, and sage together and using it to coat tender, pillowy gnocchi, resulting in a combo that’s surprisingly sweet, fragrant with herbs, and fittingly seasonal, too. And just to make sure there’s no shortage of cozy flavors, we’re adding hearty Brussels sprouts and butternut squash to this colorful, comfy dish.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Butternut Squash

1 tablespoon

Maple Syrup

8 ounce

Brussels Sprouts

¼ ounce


9 ounce



Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2092 kJ
Calories500 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate75 g
Sugar13 g
Dietary Fiber11 g
Protein14 g
Cholesterol30 mg
Sodium670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Toss squash on a baking sheet with a large drizzle of olive oil and ½ TBSP maple syrup (we’ll use more later). Season with salt and pepper. Roast in oven until lightly browned, 20-25 minutes.


Trim Brussels sprouts, then cut in half through stem ends. Slice halves crosswise into thin ribbons. Pick and thinly slice enough sage leaves from stems to give you 1 TBSP.


Heat a drizzle of olive oil in a large pan over medium-high heat. Add Brussels sprouts and season generously with salt and pepper. Cook, tossing occasionally, until softened and starting to brown, 3-5 minutes. Remove from pan and set aside.


Once water is boiling, add gnocchi to pot. Cook until tender and floating, 3-4 minutes, then drain.


While gnocchi cooks, add 2 TBSP butter and ½ TBSP maple syrup to pan used for Brussels sprouts over medium-high heat (you will have some syrup left over). Once butter is melted, add sliced sage and cook, stirring, until butter begins to brown and smells nutty, about 2 minutes. Season with salt and pepper, then remove from heat.


Toss roasted squash and Brussels sprouts into pan with sauce. Gently stir in gnocchi, then season with salt and pepper. Divide between bowls and serve.