Thanksgiving Sage Butter Gnocchi Wraps Recipe
These Thanksgiving Sage Butter Gnocchi Wraps are a delightful fusion of comforting gnocchi sautéed in fragrant sage butter, combined with a deliciously seasonal filling of butternut squash, green beans, cranberries, and chestnuts. Wrapped in tender lasagna sheets or flour tortillas, these wraps are perfect for a festive, cozy meal that celebrates fall flavors with a creamy, nutty, and herbaceous twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 wraps
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
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
- Prepare the Sage Butter Sauce: In a large skillet over medium heat, melt the unsalted butter. Add the finely sliced sage leaves and minced garlic. Sauté gently until the butter is lightly browned and fragrant, about 3-4 minutes. Season with salt and black pepper to taste. Remove from heat and set aside.
- 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. Using a slotted spoon, transfer the cooked gnocchi to the skillet with the sage butter sauce. Toss gently to coat and infuse the gnocchi with the buttery sage flavor.
- Prepare the Thanksgiving Filling: In a mixing bowl, combine the cooked butternut squash, chopped green beans, roughly chopped dried cranberries, chopped chestnuts or walnuts, grated Parmesan cheese, and fresh thyme leaves. Stir together until well mixed.
- Assemble the Wraps: Lay out each fresh lasagna sheet or flour tortilla flat on a clean surface. Spoon an even layer of the sage butter gnocchi onto the center of each wrap. Top with a generous portion of the Thanksgiving filling. Carefully fold or roll each wrap to enclose the filling securely.
- Warm and Garnish (Optional): If desired, heat a small amount of butter in a skillet and quickly fry extra sage leaves until crisp for garnish. Warm the wraps briefly in a clean skillet or oven if preferred. Garnish with the fried sage leaves and additional grated Parmesan cheese to serve.
Notes
- Fresh sage leaves provide the best flavor; dried sage can be substituted but use less.
- Use either cooked chestnuts or walnuts depending on availability and preference.
- Lasagna sheets offer a more traditional Italian style, while flour tortillas create a softer, handheld wrap.
- Gnocchi cooks quickly—monitor closely to avoid overcooking and becoming mushy.
- For a vegan version, substitute butter with plant-based margarine and omit Parmesan cheese or use a vegan alternative.