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Brown Butter and Butternut Squash Gnocchi⏱ 35 min total
Recipes

Brown Butter and Butternut Squash Gnocchi

Per 1 serving · 326 g · 9 ingredients

Calories
505
25%
of a 2,000 cal day
  • Protein
    13g
    10% of calories
  • Carbs
    72g
    56% of calories
  • Fat
    20g
    34% of calories
Portion

At a glance

One serving of Brown Butter and Butternut Squash Gnocchi (326 g) has 505 calories, with 13 g of protein, 72 g of carbohydrates and 20 g of fat. Most of its energy comes from carbs (56% of calories). It is high in protein (26% DV), Vitamin A (83% DV) and Vitamin C (73% DV). Keep an eye on sodium and saturated fat, which provide 38% and 52% of the daily value.

Per 100 g
155cal
medium energy density
Protein per 100 cal
2.6g
Net carbs
67g
carbs minus fiber
Fiber
4.9g
2.6 g sugar

High in

20%+ of the daily value

  • Protein26%
  • Vitamin A83%
  • Vitamin C73%
  • Calcium30%
  • Phosphorus20%

Good source of

10–19% of the daily value

  • Dietary fiber17%
  • Vitamin E17%
  • Vitamin B613%
  • Pantothenic acid11%
  • Iron18%
  • Potassium18%

Watch

20%+ of the daily value

  • Sodium38%
  • Saturated fat52%

Ingredients

For one serving. Tap an ingredient to see its nutrition.

Directions

Prep 20 minCook 15 min
  1. 1

    Heat a medium pot of salted water to boiling on high.

  2. 2

    Halve the butternut squash lengthwise, scoop out and discard the seeds and pulp. Using a sharp, sturdy knife, peel the squash and discard the peel. Small dice the squash.

  3. 3

    Pick the sage leaves off the stems and discard the stems. Thinly slice the sage leaves. Crumble the ricotta cheese.

  4. 4

    In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the diced squash and cook, stirring occasionally, for 7 to 9 minutes, or until tender. Transfer to a bowl and set aside. Wipe down the pan.

  5. 5

    Add the butter to the same pan used to cook the squash. Cook on medium-high, stirring occasionally, for 15 to 30 seconds, until the butter foams. As the foam subsides, continue cooking, stirring occasionally and swirling the pan, for 2 to 3 minutes, or until deep golden brown and nuttily fragrant. Be careful not to overcook, as the butter can burn easily.

  6. 6

    While the butter browns, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, for 2 to 3 minutes, or until tender. Reserve ½ cup of the gnocchi cooking water, then drain the gnocchi thoroughly and transfer to the pan of browned butter.

  7. 7

    To the pan of gnocchi and browned butter, add the cooked squash, sage, Parmesan cheese, nutmeg, cinnamon, and half of the reserved gnocchi cooking water. Cook, stirring frequently, for 1 to 2 minutes, or until thoroughly combined. If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency. Season with salt and pepper to taste. Transfer to a serving dish.

Vitamins & minerals

Amounts for 1 serving (326 g). Bars show % of the daily value.

Vitamins

NutrientAmount% Daily Value
Vitamin A751 μg
83%
Vitamin C65 mg
73%
Vitamin D0.3 μg
2%
Vitamin E3 mg
17%
Vitamin K9 μg
7%
Thiamine0.1 mg
8%
Riboflavin (B2)0.1 mg
8%
Niacin1 mg
9%
Vitamin B60.2 mg
13%
Folate (B9)34 μg
9%
Vitamin B120.2 μg
8%
Pantothenic acid1 mg
11%
Choline7 mg
1%

Minerals

NutrientAmount% Daily Value
Calcium302 mg
30%
Iron1 mg
18%
Potassium844 mg
18%
Magnesium47 mg
11%
Phosphorus141 mg
20%
Zinc1 mg
6%
Copper0.1 mg
11%
Manganese0.3 mg
11%
Selenium5 μg
10%
Full breakdown · 43 more nutrients
NutrientAmount% Daily Value
Alanine0.2 g—
Alpha Linolenic Acid (ALA)0 g—
Alpha carotene946 μg—
Arginine0.3 g—
Aspartic acid1 g—
Beta carotene4,833 μg—
Caffeine0 mg—
Cystine0 g—
Docosahexaenoic Acid (DHA)0 g—
Docosapentaenoic Acid (DPA)0 g—
Eicosapentaenoic Acid (EPA)0 g—
Fluoride0.4 μg—
Fructose1 g—
Galactose0 g—
Glucose2 g—
Glutamic acid2 g—
Glycine0.1 g—
Histidine0.3 g—
Hydroxyproline0 g—
Isoleucine0.4 g—
Lactose0 g—
Leucine1 g—
Lycopene0 μg—
Lysine1 g—
Maltose0 g—
Methionine0.1 g—
Monounsaturated fats7 g—
Phenylalanine0.3 g—
Polyunsaturated fats1 g—
Proline1 g—
Retinol132 μg—
Serine0.4 g—
Starch0 g—
Sucrose0.3 g—
Theobromine0 mg—
Threonine0.3 g—
Total omega 30 g—
Total omega 60.3 g—
Tryptophan0.1 g—
Tyrosine0.4 g—
Valine0.4 g—
Vitamin D20 μg—
Vitamin D30.3 μg—

Burning 505 calories

Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.

  • 96min
    Walking (3.5 mph)
  • 61min
    Cycling (moderate)
  • 42min
    Running (6 mph)
  • 71min
    Swimming laps

Common questions

How many calories are in Brown Butter and Butternut Squash Gnocchi?

One serving of Brown Butter and Butternut Squash Gnocchi (1 serving) has 505 calories, which works out to 155 calories per 100 g. That is about 25% of a 2,000-calorie day.

Is Brown Butter and Butternut Squash Gnocchi high in protein?

It provides a solid 13 g of protein per serving (26% of the 50 g daily value), but protein supplies only 10% of its calories, so it is not a protein-dense food. Foods where protein provides 30% or more of calories are generally considered protein-dense.

Is Brown Butter and Butternut Squash Gnocchi keto-friendly?

It is hard to fit into a strict keto diet. One serving has 67 g of net carbs and 56% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.

How much sodium is in Brown Butter and Butternut Squash Gnocchi?

870 mg per serving, which is high (20% or more of the 2,300 mg daily value).

How much sugar is in Brown Butter and Butternut Squash Gnocchi?

2.6 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.

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