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Brown Butter Sage Mamu Gnocchi

⩧ Yield: 4 servings
Brown Butter Sage Mamu Gnocchi


2 cups / 400 grams Butternut squash, peeled, seeded, and chopped (½- to ¾-inch pieces)
2 Tablespoon / 28 grams Vegan butter, unsalted
Mamu gnocchi, blanched
6 to 8 leaves / 2 to 4 grams Sage
2 to 3 Tablespoons / 30 to 45 grams Lemon juice
½ cup / 60 grams Plant-based cooking cream or heavy cream
½ cup / 113 grams Pesto
½ cup / 50 grams Parmesan cheese, grated
1 cup / 150 grams Cherry tomatoes, halved
½ cup / 70 grams Pine nuts, toasted
Salt to taste
½ cup / 75 grams Breadcrumbs, toasted


  1. Blanch or steam butternut squash until tender throughout when pierced with a paring knife then, using a slotted spoon, transfer squash to a sheet pan to cool. Set it aside.
  2. Heat a frying pan on medium high heat, add the butter. Cook, stirring and swirling pan often, until butter darkens to a toasty brown color and has a nutty aroma, about 8 minutes. Add in gnocchi and cook until seared.
  3. Add sage and cook for a few seconds, then add butternut squash and cook until heated through. Add lemon juice and gently stir, scraping up browned butter solids from pan.
  4. Add heavy cream, pesto, and parmesan. Cook, stirring periodically, until sauce has thickened.
  5. Remove from heat at this point and add cherry tomatoes and pine nuts.
  6. Season to taste with salt. Serve immediately with breadcrumbs sprinkled on top.

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