Description
These Thanksgiving Sage Butter Gnocchi Wraps combine tender potato gnocchi sautéed in fragrant sage butter with a festive filling of butternut squash, green beans, dried cranberries, and nuts, all wrapped in large fresh lasagna sheets or flour tortillas. Perfect as a unique holiday appetizer or main dish, these wraps bring together comforting fall flavors in a delightful and easy-to-eat package.
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 according to package instructions, usually until they float to the surface (about 2-3 minutes). Drain well and set aside.
- Prepare Sage Butter Sauce: In a large skillet, melt the unsalted butter over medium heat. Add the finely sliced fresh sage leaves and minced garlic. Sauté gently until the butter turns golden and the sage becomes crispy, about 3-4 minutes. Season with salt and black pepper to taste.
- Toss Gnocchi in Sage Butter: Add the drained gnocchi to the skillet with the sage butter. Toss carefully to coat the gnocchi evenly with the flavorful butter sauce. Remove from heat.
- Make Thanksgiving Filling: In a mixing bowl, combine the cooked butternut squash, cooked and chopped green beans, roughly chopped dried cranberries, chopped cooked chestnuts or walnuts, grated Parmesan cheese, and fresh thyme leaves. Mix gently but thoroughly.
- Prepare Wraps: If using fresh lasagna sheets, blanch them briefly in boiling water until pliable (about 20-30 seconds), then drain and pat dry. If using flour tortillas, warm them slightly to make folding easier.
- Assemble the Wraps: Lay each lasagna sheet or tortilla flat. Spoon a portion of the sage butter-coated gnocchi into the center, top with a generous amount of the Thanksgiving filling. Fold or roll the wrap securely to enclose the filling.
- Optional Garnish: For extra flavor, fry some additional sage leaves in butter until crisp and use them to garnish the wraps along with some grated Parmesan cheese before serving.
Notes
- Fresh sage leaves can be substituted with dried sage, but fresh offers the best flavor and texture.
- Chestnuts can be replaced with walnuts or pecans for a similar nutty crunch.
- To keep wraps warm before serving, cover them lightly with foil and place in a low-temperature oven (around 150°C / 300°F).
- For a gluten-free option, use gluten-free gnocchi and wraps.
- These wraps are best enjoyed fresh but can be reheated gently in a skillet or oven.
Keywords: Thanksgiving, Gnocchi, Sage Butter, Holiday Recipe, Fall Flavors, Wrapped Appetizer