Ooh yes — Golden Hour Gnocchi sounds like that perfect warm, golden, soul-hugging dish you eat while the sun’s casting that soft orange glow through the window ☀️🍂✨ Pan-seared for crispiness, soaked in sagey brown butter, and tossed with sweet roasted butternut — it’s like autumn and comfort in one dreamy bowl.
✨ Golden Hour Gnocchi
Pan-crisped gnocchi bathed in nutty brown butter, flecked with crispy sage, and paired with sweet roasted squash. It’s buttery, cozy, and golden inside and out.
Ingredients (serves 2–3):
- 1 package shelf-stable or fresh gnocchi (about 16 oz)
- 2 cups butternut squash, peeled and cubed
- 2 tbsp olive oil (for roasting)
- Salt & pepper
- 3 tbsp unsalted butter
- 6–8 fresh sage leaves
- Optional: grated Parmesan, chili flakes, or a drizzle of balsamic glaze
Instructions:
- Roast the Butternut:
Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender. - Pan-Crisp the Gnocchi:
While squash roasts, heat a nonstick pan over medium heat. Add a splash of oil and the gnocchi (uncooked). Sauté for 8–10 minutes, stirring occasionally, until golden and crispy on the outside. - Make the Brown Butter Magic:
Push gnocchi to the edges of the pan or set aside. In the same pan, melt butter. Add sage leaves and cook 2–3 minutes until the butter turns golden brown and the sage crisps up. Watch closely — don’t burn it! - Bring It Together:
Add roasted squash to the pan with gnocchi and gently toss in the sagey brown butter. Cook 1–2 minutes more to let flavors mingle. - Serve Glowing:
Spoon into bowls, top with grated Parmesan or a little chili flake if you like. Maybe a drizzle of balsamic glaze for contrast? Either way: golden hour in a bowl. 🌞🍂
🧡 Caption Idea:
“Crispy gnocchi, sweet roasted squash, and butter that’s gone golden — Golden Hour Gnocchi is how you eat a sunset. 🧡✨🥣”
📸: Side-lit photo with warm tones, maybe a few sage leaves on top, served in a rustic bowl with a fork mid-scoop.
Wanna pair it with a cozy cocktail or a soup starter? Or want a version with sweet potato gnocchi instead? Let’s riff 🍁
