Thanksgiving Sage Butter Gnocchi (Print Version)

Soft gnocchi, sage butter, and Thanksgiving fillings folded inside crisp wraps for a cozy seasonal meal.

# Components:

→ Gnocchi

01 - 500 grams potato gnocchi

→ Sage Butter Sauce

02 - 6 tablespoons unsalted butter
03 - 12 fresh sage leaves, finely sliced
04 - 1 small garlic clove, minced
05 - Salt and freshly ground black pepper, to taste

→ Thanksgiving Filling

06 - 200 grams cooked butternut squash, diced
07 - 100 grams cooked green beans, chopped
08 - 1/2 cup dried cranberries, roughly chopped
09 - 3 ounces cooked chestnuts or walnuts, chopped
10 - 2 tablespoons grated Parmesan cheese, plus extra for serving
11 - 1 teaspoon fresh thyme leaves

→ Wraps

12 - 8 large fresh lasagna sheets or 8 large flour tortillas

→ Garnish

13 - Extra sage leaves, fried in butter
14 - Grated Parmesan cheese

# Directions:

01 - In a large bowl, combine diced butternut squash, chopped green beans, roughly chopped dried cranberries, chopped chestnuts or walnuts, grated Parmesan cheese, and fresh thyme leaves. Gently toss to combine and set aside.
02 - Bring a large pot of generously salted water to a rolling boil. Add the potato gnocchi and cook until they float to the surface, approximately 2-3 minutes. Drain thoroughly and set aside.
03 - In a large skillet over medium heat, melt the unsalted butter. Introduce the finely sliced sage leaves and minced garlic. Sauté for 2-3 minutes until aromatic and the butter begins to lightly brown. Season with salt and freshly ground black pepper.
04 - Add the cooked gnocchi and the prepared filling to the skillet containing the sage butter. Toss with care to ensure an even coating. Remove from heat.
05 - If utilizing lasagna sheets, cook them in boiling water until al dente, then drain and pat dry. Lay out each lasagna sheet or flour tortilla. Spoon a generous portion of the gnocchi mixture down the center of each. Roll up tightly to form cohesive wraps.
06 - Heat a nonstick skillet over medium heat. Place the assembled wraps seam-side down and cook for 2-3 minutes per side, until they achieve a golden-brown and crisp exterior.
07 - Arrange the prepared wraps on serving plates. Garnish with fried sage leaves and additional grated Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • Ready in just one hour from start to finish
  • Perfect make ahead option for holiday gatherings
  • Combines comfort food with elegant presentation
  • Uses leftover Thanksgiving ingredients brilliantly
02 -
  • Freezes beautifully for up to 3 months before the browning step
  • Can be assembled up to 24 hours in advance and refrigerated
  • Perfect for using Thanksgiving leftovers in a creative new way
  • Easily customizable for different dietary preferences
03 -
  • Always taste and adjust seasoning before filling your wraps as the pasta layer mutes flavors slightly
  • For extra crispy wraps brush with melted butter before browning
  • Let wraps rest 5 minutes after cooking to allow filling to set for cleaner slicing

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