Thanksgiving Sage Butter Gnocchi Wraps Recipe
Delight your Thanksgiving table with these Sage Butter Gnocchi Wraps, combining tender potato gnocchi coated in aromatic sage butter, a festive filling of roasted butternut squash, green beans, cranberries, and nuts, all wrapped in fresh lasagna sheets or tortillas. This cozy dish merges classic fall flavors with creamy textures, perfect as a unique side or main dish for holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 wraps 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Gnocchi
- 500 grams potato gnocchi
Sage Butter Sauce
- 80 grams unsalted butter
- 12 fresh sage leaves, finely sliced
- 1 small garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Thanksgiving Filling
- 200 grams cooked butternut squash, diced
- 100 grams cooked green beans, chopped
- 80 grams dried cranberries, roughly chopped
- 80 grams cooked chestnuts or walnuts, chopped
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
Wraps
- 8 large fresh lasagna sheets or 8 large flour tortillas
Garnish (Optional)
- Extra sage leaves, fried in butter
- Grated Parmesan cheese
Instructions
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. Remove them carefully with a slotted spoon and set aside to drain.
- Prepare Sage Butter Sauce: In a large skillet over medium heat, melt the unsalted butter. Add the finely sliced sage leaves and minced garlic, sautéing until the butter turns golden and fragrant, about 3-4 minutes. Season with salt and black pepper to taste. Remove from heat.
- Toss Gnocchi in Sage Butter: Add the cooked gnocchi to the skillet with the sage butter sauce. Gently toss to coat the gnocchi evenly without breaking them. Keep warm while you prepare the filling.
- Make the Thanksgiving Filling: In a mixing bowl, combine the cooked butternut squash, chopped green beans, dried cranberries, chopped chestnuts or walnuts, grated Parmesan cheese, and fresh thyme leaves. Mix gently to blend all flavors.
- Assemble the Wraps: Lay out the fresh lasagna sheets or tortillas on a flat surface. Place a generous spoonful of the gnocchi with sage butter onto each sheet, then top with the Thanksgiving filling. Roll up each sheet tightly to form wraps.
- Heat and Serve: Optionally, lightly butter a pan and warm the wraps for 2-3 minutes on each side until golden and heated through, or serve them directly. Garnish with fried sage leaves and additional grated Parmesan cheese for extra flavor and presentation.
Notes
- You can substitute chestnuts with walnuts or pecans for different nutty flavors.
- Fresh lasagna sheets provide a tender wrap texture, but large flour tortillas work well if unavailable.
- If you prefer a crispier wrap, pan-fry the rolled wraps briefly before serving.
- Adjust seasoning in the sage butter sauce to your preference, adding more garlic or sage if desired.
- For a vegetarian option, ensure the Parmesan used is vegetarian-friendly or substitute with a vegan cheese alternative.
Keywords: Thanksgiving, Sage Butter, Gnocchi, Wraps, Holiday Recipe, Butternut Squash, Cranberries, Parmesan