Brown Butter Gnocchi with Crispy Sage and Shrimp Tips, FAQ & printable recipe

Tips for success

For the best brown butter, use a light-colored skillet so you can see the color change clearly. As soon as the butter smells nutty and has golden specks, add the sage leaves immediately—they'll cool the butter slightly and stop the cooking.

Keep the heat at medium so the butter doesn't burn. If you're new to browning butter, practice with a small amount first to get a feel for the timing.

When searing the shrimp, make sure they are very dry before adding them to the pan. Pat them with paper towels to remove excess moisture, which helps them get a nice golden crust. Don't move them around too much—let them sear undisturbed for a minute or two before flipping. This gives you those lovely browned spots that add flavor to the final dish.

Variations

• Vegetarian version: Omit the shrimp and add extra vegetables like mushrooms, zucchini, or cherry tomatoes. Sauté them with the squash for a hearty, meatless dinner. The rest of the recipe stays the same.
• Chicken option: Swap shrimp for bite-sized chicken breast pieces. Cook the chicken in the skillet until golden and cooked through to 165°F, then set aside and continue with the recipe. Add the chicken back at the end.
• Lemon zest twist: Add 1 teaspoon of lemon zest along with the Parmesan at the end. The bright citrus flavor balances the richness of the brown butter and adds a fresh note.
• Spicy kick: Add a pinch of red pepper flakes with the sage leaves when browning the butter. The heat will infuse into the butter and give the dish a subtle warmth without overpowering it.

Storage and make-ahead

Fridge

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.

Freezer

Freeze cooked gnocchi and squash (without shrimp) for up to 2 months. Thaw overnight in the fridge and reheat in a skillet. Add fresh shrimp when reheating.

Reheat

Reheat in a skillet over medium heat with a splash of broth or water to bring back the saucy texture. Stir gently until hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi may absorb some of the sauce, so when reheating, add a splash of water or broth to loosen it.

The shrimp will keep their texture if reheated gently. Reheat in a skillet over medium heat, stirring occasionally, until heated through. Avoid microwaving as it can make the gnocchi rubbery.

You can prep the butternut squash and grate the Parmesan up to a day in advance. Store the squash in an airtight container in the fridge, and the cheese in a sealed bag.

The shrimp can be peeled and deveined ahead of time, but keep them cold until ready to cook. Brown butter sauce can be made ahead and stored in the fridge for up to a week, but for the best texture, make it fresh for this dish.

Serving ideas

Serve this brown butter gnocchi as a main course with a simple green salad dressed with lemon vinaigrette. The brightness of the salad cuts through the richness of the butter and cheese. A crusty loaf of bread is also great for soaking up any extra sauce left in the skillet. For a more substantial meal, add a side of sautéed greens like spinach or kale.

This dish is also lovely as a side dish for roasted chicken or a steak. If you're serving it as a starter, use smaller portions and maybe add a few extra crispy sage leaves on top for garnish.

The key is to serve it hot, straight from the pan, so the cheese is still stretchy and the sage is crisp. A glass of dry white wine, like Pinot Grigio or Sauvignon Blanc, pairs beautifully with the nutty butter and shrimp.

Frequently asked questions

Recipe card

Brown Butter Gnocchi with Crispy Sage and Shrimp

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 3 cups butternut squash, diced
• 1 lb shrimp, peeled and deveined
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1 lb gnocchi
• 1/2 cup unsalted butter
• 1/2 cup fresh sage leaves
• 1/4 cup pine nuts
• kosher salt, to taste
• black pepper, to taste

Instructions

1. Dice the butternut squash into uniform 1/2-inch cubes. Peel and devein the shrimp if needed, pat dry. Grate the Parmigiano-Reggiano on a box grater until you have 1 cup of fluffy cheese. Set everything near the stove.
2. Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until they turn pink and opaque. Transfer to a plate.
3. In the same skillet, add the remaining butter and melt over medium heat. Add the sage leaves and cook, swirling occasionally, until the butter turns golden brown and smells nutty, about 3–4 minutes. The sage will crisp up as it fries.
4. Add the diced squash to the brown butter and cook for 5–6 minutes, stirring occasionally, until nearly tender. Add the gnocchi and cook for 3–4 minutes, turning gently, until the gnocchi are golden and the squash is fully cooked through.
5. Push the gnocchi and squash to one side of the skillet. Add the pine nuts to the empty side and toast for 1–2 minutes, stirring often, until they are lightly golden and fragrant.
6. Return the shrimp to the skillet along with any juices. Sprinkle with half of the grated Parmesan and toss everything together until the cheese melts slightly and coats the gnocchi and squash. Season with salt and pepper to taste.
7. Transfer the gnocchi, squash, and shrimp to a serving platter. Scatter the remaining Parmesan on top and pull a little of the cheese to show the stretch. Serve immediately while hot.

Contains: crustaceans, milk, tree nuts, gluten

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

55 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.