Gnocchi with squash, gorgonzola, toasted walnuts & fried sage leaves

This classic, comforting all dish is filled with delicious Fall flavors and comes to you from Chef Dani's kitchen.

We recommend pairing it with a silky Pinot Noir - we like JM Cellars' pinot! Note: if you are in the Seattle area, their tasting room at The Vault in Maltby makes for a great escape on a rain Saturday afternoon. Then head home and prepare and enjoy some gnocchi!

Join us on a private, small-group tour in Chef Dani's Tuscan kitchen in Spring or Fall of 2026. Hint, hint: we have a Black Friday sale going on right now through December 1st, email us for details. ;-)

Ingredient List

• 1 butternut squash, small - peeled, seeded & diced

• 1 tablespoon butter

• 1 pkg. potato gnocchi, 500 grams (17.6 oz.)

• 1 diced shallot

• 10-12 sage leaves 

• 1 cup Gorgonzola cheese, crumbled

• 3 tablespoons walnuts, roughly chopped

• Parmesan cheese, grated for garnish (optional)

  
  

Instructions 

• Peel, seed, and dice the squash in about 1/2-inch pieces — about 2 cups worth. Heat 3 tbsp good-quality olive oil in a large sauté pan over medium heat. Add the squash in a single layer and cook, stirring occasionally, until the squash is tender and well browned. Smashed lightly with a fork remove from the pan and set aside. (save few squash cubes for garnish)

• In the same sauté pan, cook the shallots and a few sage leaves until the shallots are translucent. Add the squash and a splash of white wine to deglaze, add the gorgonzola and stir until the cheese begins to melt.

• Meanwhile, bring a large pot of salted water to boil over medium-high heat. Cook gnocchi according to package directions. Drain and add to the squash/Gorgonzola mixture in the sauté pan. Stir to coat.

• Add the cooked diced squash and stir gently until all of the gnocchi and squash are coated with sauce and are heated through.

• Garnish with walnuts and fried sage leaves (additional cheese optional) and pair with JM Cellars Pinot Noir. Salute!