Thanksgiving Sage Butter Gnocchi

This pillowy potato gnocchi wrapped in delicate dough has revolutionized my holiday table by transforming classic Thanksgiving flavors into an elegant handheld meal that everyone raves about. The rich sage butter sauce perfectly complements the festive filling for a truly memorable dish.

I created this recipe three years ago when looking for a creative way to use Thanksgiving leftovers. My Italian grandmother was visiting and suggested wrapping gnocchi in pasta sheets like little gifts. The combination was so delightful that it's now our traditional day after Thanksgiving meal.

Ingredients

• Store bought or homemade potato gnocchi: creates the pillowy heart of this dish offering perfect texture and comfort
• Unsalted butter: forms the base of our sauce allowing you to control salt levels while creating rich flavor
• Fresh sage leaves: provide that unmistakable holiday aroma and earthy flavor that defines Thanksgiving cooking
• Butternut squash: adds natural sweetness and velvety texture while packing nutritional benefits
• Dried cranberries: introduce bright pops of tartness that cut through the richness of the butter sauce
• Chestnuts or walnuts: contribute essential crunch and nutty depth that elevates the entire dish
• Fresh lasagna sheets or large flour tortillas: serve as the perfect wrapper holding everything together beautifully

Instructions

Prepare the Filling:

Gently combine butternut squash green beans cranberries chestnuts or walnuts Parmesan and thyme in a large bowl. The key is maintaining distinct textures so each bite offers different flavor notes. The squash should be cooked until just tender not mushy to maintain its shape when mixed with other ingredients.

Cook the Gnocchi:

Bring heavily salted water to a rolling boil before adding gnocchi. Watch carefully as they cook quickly usually 2 to 3 minutes. You'll know they're done when they float to the surface. Immediately drain to prevent overcooking which would make them gummy. Resist rinsing as the starch helps the sauce adhere better.

Make the Sage Butter Sauce:

Melt butter slowly over medium heat until it begins to foam. Add sage leaves and watch as they crisp and the butter begins developing nutty brown notes around the edges. This browning process creates complex flavor compounds that transform simple butter into something magical. Add garlic only in the final minute to prevent burning which would create bitterness.

Combine Gnocchi and Filling:

Gently fold the gnocchi and prepared filling into the sage butter ensuring every piece gets coated in the aromatic sauce. Move quickly but carefully as overhandling can break down the tender gnocchi. The warmth will help marry all the flavors together beautifully.

Assemble the Wraps:

Lay out each pasta sheet or tortilla on a clean work surface. Place a generous portion of the gnocchi mixture slightly off center toward the bottom third. Fold the bottom edge over the filling then fold in sides and roll upward to create a secure package. The wraps should be firm enough to hold together but not so tight that they burst during cooking.

Optional Brown the Wraps:

Place seam side down in a preheated nonstick skillet until golden and crisp approximately 2 to 3 minutes per side. Listen for the gentle sizzle that indicates proper browning temperature. This step creates textural contrast between the crisp exterior and soft filling.

Serve:

Arrange wraps on warmed plates and garnish with fried sage leaves and freshly grated Parmesan. The presentation should highlight the golden exterior while hinting at the colorful filling inside.

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The sage in this recipe is truly transformative. I grow my own each summer specifically for holiday cooking because the flavor of fresh sage leaves crisped in butter creates an aroma that instantly transports everyone to the Thanksgiving table. My daughter now helps me harvest and dry sage leaves each fall as part of our holiday preparation tradition.

Make Ahead Options

These wraps are perfect for busy holiday entertaining. You can prepare the components separately up to two days ahead. Cook the gnocchi but slightly undercook them by about 30 seconds then toss with a bit of olive oil to prevent sticking. Store the filling components separately and combine just before assembly. The sage butter can be made ahead and gently reheated. Assemble the wraps up to 6 hours before serving and keep covered in the refrigerator. Brown them just before serving for the best texture contrast.

Creative Variations

This versatile recipe welcomes numerous adaptations. For a gluten free option substitute rice paper wrappers for the pasta sheets and use gluten free gnocchi. Create a meat lovers version by adding shredded turkey or crispy pancetta to the filling. For a vegan adaptation use plant based butter and nutritional yeast instead of Parmesan. Sweet potato gnocchi makes a delightful substitution for traditional potato adding beautiful color and subtle sweetness. During summer months swap butternut squash for grilled zucchini and add fresh corn kernels for a seasonal twist.

Serving Suggestions

These wraps shine as a main course but can also be served as an impressive appetizer when made in smaller portions. Serve alongside a simple arugula salad dressed with lemon vinaigrette to balance the richness. A cranberry compote makes an excellent dipping sauce that enhances the holiday flavors. For an elegant dinner party presentation slice each wrap diagonally and arrange standing up to showcase the colorful filling. Garnish the plate with micro greens and a light drizzle of balsamic glaze for restaurant quality presentation.

Cultural Context

This recipe beautifully bridges Italian and American culinary traditions. Gnocchi has been a staple in Italian cooking since Roman times while the filling ingredients celebrate classic American Thanksgiving flavors. The concept of wrapping gnocchi in pasta creates a dish similar to Italian fagottini or little bundles. The sage butter sauce known as burro e salvia is a traditional Italian preparation dating back centuries. By combining these elements we create a cross cultural dish that honors both heritages while creating something uniquely festive and new.

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These decadent wraps offer a unique way to enjoy Thanksgiving flavors. They are sure to impress your guests with their elegant presentation and comforting taste.

Recipe FAQ

→ How do I keep the wraps from getting soggy?

Let any excess moisture drain from the vegetables before assembling. Pat cooked lasagna sheets dry thoroughly before wrapping and crisp briefly in a skillet if desired.

→ Can I prepare components ahead of time?

Yes. The gnocchi, filling, and sage butter may all be prepared ahead and kept separate. Assemble and warm wraps just before serving for best texture.

→ Is it possible to make this entirely plant-based?

Use plant-based butter and a vegan cheese alternative. Omit Parmesan or replace it, and select eggless pasta or tortillas.

→ What are good garnishes for serving?

Fried sage leaves and freshly grated Parmesan enhance flavor and texture. Add a sprinkle of black pepper for brightness.

→ What wine pairs well with these wraps?

A crisp Chardonnay or light Pinot Noir balances the richness of the sage butter and complements holiday flavors.

→ How can I make the wraps gluten-free?

Choose gluten-free tortillas or pasta sheets to accommodate dietary needs, ensuring all filling ingredients are also gluten-free.