Ingredients
For the Sauce:
- 4 Tbsp unsalted butter
- 6–8 fresh sage leaves
- 2 cups roasted butternut squash purée (fresh or canned)
- 2 cups Meadow Gold whole milk (or half-and-half for richer flavor)
- 1 ½ cups Cache Valley® 6 Cheese Italian Blend
- ½ cup Cache Valley® Garlic Cheese Curds, chopped
- 1 Tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp nutmeg
- ¼ tsp black pepper
For the Base:
- 2 (16 oz) packages potato gnocchi
- 1 Tbsp olive oil
For the Topping:
- ½ cup Cache Valley® 6 Cheese Italian Blend
- ¼ cup Cache Valley® Garlic Cheese Curds, roughly torn
- 2 Tbsp toasted breadcrumbs (optional)
Steps
- Cook the Gnocchi:
Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface (about 2–3 minutes). Drain, toss with olive oil, and set aside. - Brown the Butter & Sage:
In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and fragrant, about 3–4 minutes. Remove sage leaves and set aside on a paper towel. Leave browned butter in the pan. - Make the Sauce:
Whisk in flour and cook 1 minute. Slowly add milk, whisking constantly until smooth and thickened (about 5 minutes). Stir in butternut squash purée, salt, pepper, and nutmeg. - Add the Cheese:
Reduce heat to low and add Cache Valley® 6 Cheese Italian Blend and chopped Garlic Curds. Stir until melted and creamy. - Combine:
Fold in cooked gnocchi, coating evenly in the sauce. - Bake (optional but delicious):
Transfer to an oven-safe dish, top with remaining cheeses and breadcrumbs. Broil for 2–3 minutes until bubbly and golden. - Serve:
Top with crispy sage leaves and an extra sprinkle of cheese curds. Serve warm with a drizzle of brown butter if desired.
Notes
Featuring Cache Valley® 6 Cheese Italian Blend + Garlic Cheese Curds
This cozy fall dish blends the creamy indulgence of mac and cheese with the nutty sweetness of roasted butternut squash and the aromatic depth of brown butter and sage. Using pillowy gnocchi instead of pasta makes it both elegant and comfortingly rustic — a true “Palette of Possibilities” moment.
Tip:
For extra depth, roast your butternut squash with a drizzle of maple syrup and a pinch of chili flakes — it adds a sweet-spicy balance that complements Cache Valley® cheeses beautifully.
