Brown Butter Gnocchi with Asiago

Wisconsin Cheese Brown Butter Gnocchi with Asiago Recipe
Play recipe video
Active Time
35 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Asiago can be used in this recipe.


  1. Cook sausage in a Dutch oven or large, deep skillet over medium heat until meat is no longer pink; drain. Transfer sausage to a bowl. Wipe out the pan.
  2. Cook gnocchi in the same pan according to package directions, adding squash to water at the same time as gnocchi. Boil for 3-4 minutes or until gnocchi floats to the top of water. Drain, reserving 1 cup hot gnocchi water. Set aside. Wipe out the pan.
  3. Melt butter in the same pan over medium-low heat; cook for 3-5 minutes or until butter is deep golden brown, stirring occasionally. Add the gnocchi, squash and sage; cook for 5-7 minutes longer or until squash is tender, stirring occasionally.
  4. Reduce heat to low. Stir in asiago and 1/2 cup reserved hot water. Add remaining hot water, 1/4 cup at a time, until sauce is smooth. Stir in sausage; heat through. Season with salt and pepper to taste. Garnish with sage and additional asiago.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Asiago cheese is aged to develop sharp, buttery and nutty flavors that resemble a cross between aged cheddar and parmesan. For easier handling, bring asiago to room temperature before shredding.

write a review