Save This pillowy potato gnocchi wrapped in delicate dough has become my holiday tradition for those who want the flavors of Thanksgiving without the traditional turkey dinner. The combination of sage butter, seasonal vegetables, and tender gnocchi creates a unique twist that still captures the essence of the holiday.
I first created these wraps when hosting friends who wanted something different than the usual Thanksgiving fare. The combination of buttery sage with tender gnocchi wrapped in a crispy exterior became an instant hit that I now make throughout the fall season.
Ingredients
- Store bought or homemade potato gnocchi: forms the hearty base of this dish look for gnocchi with ridges that better hold the sauce
- Fresh sage leaves: provide the quintessential Thanksgiving flavor choose bright green leaves without any brown spots
- Butternut squash: adds natural sweetness select firm squash with unblemished skin
- Dried cranberries: contribute tartness and holiday color look for ones without added sugar if possible
- Chestnuts or walnuts: bring necessary texture and earthiness pre roasted chestnuts save significant prep time
- Lasagna sheets or flour tortillas: serve as the wrapper fresh pasta sheets provide the most authentic texture
- Parmesan cheese: adds umami depth and saltiness freshly grated provides the best flavor
Instructions
- Prepare the Filling:
- Gently combine the diced butternut squash, chopped green beans, cranberries, nuts, Parmesan and thyme in a large bowl. The key is to fold these ingredients together carefully to maintain their distinct textures and prevent the squash from becoming mushy. This filling balances sweet, savory, and tart flavors that complement the sage butter perfectly.
- Cook the Gnocchi:
- Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. The water should taste like the sea. Add the gnocchi in batches to prevent sticking, and watch carefully as they cook quickly. They're done the moment they float to the surface, usually within 2-3 minutes. Overcooking will result in mushy gnocchi that falls apart in your wraps.
- Make the Sage Butter Sauce:
- Melt butter slowly over medium heat in a wide skillet, allowing it to foam slightly. Add the sage leaves and minced garlic, stirring occasionally. The butter will begin to take on a nutty aroma and slightly golden hue. This browning process creates complex flavors, but watch carefully to prevent burning. The sage leaves will become crisp and intensely aromatic.
- Combine Gnocchi and Filling:
- Add the drained gnocchi directly to the sage butter skillet, followed by the prepared filling. Use a gentle folding motion to coat everything evenly with the fragrant butter. The heat should be turned off to prevent overcooking the vegetables or breaking the delicate gnocchi. This brief melding allows the flavors to combine while maintaining distinct textures.
- Assemble the Wraps:
- Lay out each pasta sheet or tortilla on a clean work surface. Spoon approximately half cup of the gnocchi mixture down the center of each wrap, leaving a border around the edges. Fold in the sides first, then roll from bottom to top, creating a secure package. Place seam side down to help seal the wrap.
- Optional Brown the Wraps:
- Heat a nonstick skillet over medium heat without additional oil as the wraps will have enough butter from the filling. Place each wrap seam side down first to seal it closed, then rotate to brown all sides. This creates a delightful textural contrast between the crispy exterior and tender filling. About 2-3 minutes per side achieves the perfect golden color.
- Serve:
- Arrange the wraps on warmed plates, cutting them diagonally if desired to showcase the colorful filling. Garnish with additional fried sage leaves and a light dusting of Parmesan cheese. The presentation should highlight the golden exterior and vibrant filling colors peeking through the ends.
Save The sage butter sauce is truly the heart of this recipe. I discovered its magic years ago when visiting a small restaurant in northern Italy. The chef showed me how allowing the butter to brown just slightly creates a nutty depth that transforms simple ingredients into something extraordinary. My family now requests this sauce on everything from pasta to roasted vegetables throughout the fall season.
Make-Ahead Tips
These gnocchi wraps can be partially prepared in advance to save time on busy holidays. Cook the gnocchi and prepare the filling up to two days ahead, storing them separately in airtight containers in the refrigerator. The sage butter should be made fresh, but the assembled wraps can be refrigerated for up to 4 hours before the final browning step. Just bring them to room temperature for about 20 minutes before browning to ensure even heating.
Ingredient Substitutions
No need to worry if you cannot find all the traditional ingredients. Sweet potatoes make an excellent alternative to butternut squash, providing similar sweetness and texture. Frozen green beans work perfectly when fresh are unavailable just blanch them quickly before chopping. For the nuts, pecans offer a wonderful Southern twist to the recipe. Ricotta salata can replace Parmesan for a milder flavor profile. Even the wraps themselves are flexible spring roll wrappers create a lighter version while puff pastry makes an indulgent variation.
Serving Suggestions
These wraps shine as the star of a holiday meal when served with complementary sides. A simple arugula salad dressed with lemon vinaigrette provides a peppery contrast to the rich wraps. Cranberry sauce makes an excellent dipping option that enhances the Thanksgiving theme. For a complete feast, serve alongside roasted brussels sprouts with bacon or a creamy pumpkin soup. A glass of oaked Chardonnay or light Pinot Noir complements the buttery sage flavors beautifully.
Seasonal Adaptations
Spring Version substitute asparagus for green beans and add fresh peas
Summer Adaptation use zucchini instead of butternut squash and add fresh corn kernels
Winter Variation incorporate roasted parsnips and leeks for earthier flavors
Success Stories
These gnocchi wraps have become a requested item at our holiday gatherings, particularly from guests who appreciate something different from traditional turkey. My vegetarian niece was especially grateful to have a substantial main dish that captured the essence of Thanksgiving without meat. Another friend has adapted the recipe for her monthly dinner club, where it consistently receives rave reviews. The combination of familiar flavors in a novel presentation seems to delight everyone who tries them.
Save The combination of familiar flavors in a novel presentation seems to delight everyone who tries them.
Recipe Questions
- → Can I use store-bought gnocchi?
Yes, store-bought gnocchi work perfectly for this dish and save you time during preparation.
- → What can I substitute for lasagna sheets?
Large flour tortillas are a great alternative to lasagna sheets for forming the wraps in this dish.
- → How can I make this dish vegan?
Swap in plant-based butter, use a vegan cheese or omit Parmesan, and double-check wrap ingredients for a vegan-friendly option.
- → Can I add meat to these wraps?
For a non-vegetarian variation, you can include turkey or shredded rotisserie chicken in the filling before rolling the wraps.
- → What is the best way to brown the wraps?
Cook the assembled wraps seam-side down in a preheated nonstick skillet for several minutes per side until golden and crisp.
- → What wine pairs well with this dish?
A crisp Chardonnay or light Pinot Noir complements the rich sage butter and earthy vegetable flavors beautifully.