Butternut Squash Gnocchi

The first time I made Butternut Squash Gnocchi, I was instantly transported back to my grandma’s kitchen. It was a chilly fall afternoon, and the aroma of roasting squash wafted through the air. I can still hear her soft laugh as she rolled the dough, her hands skillfully shaping each piece of gnocchi with care. She always said that making gnocchi was a labor of love, and I couldn’t agree more. There’s something magical about turning butternut squash into little pillows of joy that burst with flavor. Whether it’s a cozy family dinner or an elegant gathering, this recipe never fails to impress. Each bite is a delightful combination of sweet and savory, spiced just right to warm your soul. My heart swells with nostalgia as I recreate this dish, and I’m thrilled to share this experience with you. Get ready to roll up your sleeves and enjoy a fun cooking adventure!

Everything You Need for Butternut Squash Gnocchi

Gathering fresh ingredients is vital for making the best Butternut Squash Gnocchi. Each component plays a crucial role, contributing to the dish’s rich flavors and delightful texture. The star ingredient, butternut squash, is sweet and creamy, while Parmesan cheese adds a savory depth. The balance of flavors makes this dish not only delicious but also comforting.

• 3 lb butternut squash: This is the base of the gnocchi, providing a naturally sweet and creamy flavor.
• 1 tablespoon extra virgin olive oil: Used for roasting the squash, it adds richness to the dish.
• Salt & pepper: Essential seasonings that enhance the flavors of the other ingredients.
• 1/2 teaspoon salt: This is important for mixing into the dough to bring all the flavors together.
• 2 eggs, whisked: These bind the gnocchi dough, giving it structure and richness.
• 4 cups flour, plus more for rolling: Flour is crucial for creating the dough, but don’t use too much, or the gnocchi will be heavy.
• 1/2 cup Parmesan cheese, plus more for sprinkling: Adds a savory flavor to the gnocchi and is perfect for serving.
• 4 tablespoons butter: Used in the sauce to add richness and flavor.
• 1 clove garlic, minced: Infuses the dish with a beautiful aromatic quality.
• 1 teaspoon crushed red pepper flakes: Adds a gentle heat that complements the sweetness of the squash.
• 7-8 leaves fresh sage, chopped: This herb enhances the dish with its earthy, fragrant notes.
• Salt & pepper: To taste, ensuring the final dish is perfectly seasoned.

Recipe Directions for Butternut Squash Gnocchi

Making Butternut Squash Gnocchi is a delightful adventure that starts with roasting the squash. You’ll love the process as the sweet aroma fills your kitchen. Follow these steps carefully, and you’ll end up with a delicious dish that’s well worth the effort.

1. Preheat your oven to 400 degrees. This ensures that the squash will roast evenly and develop a lovely caramelized flavor.
2. Slice the top off the butternut squash, then cut it in half lengthwise. Carefully remove the seeds with a spoon. You want to ensure that every bit of the flesh is left intact for the best results.
3. Place the squash halves cut side up on a baking sheet. Brush them liberally with extra virgin olive oil. Season generously with salt and pepper. The oil will help the squash roast beautifully, enhancing its natural sweetness.
4. Roast for about 50 to 60 minutes, or until a knife inserted into the thickest part meets no resistance. This is key; you want the squash to be fork-tender.
5. Once roasted, allow the squash to cool enough to handle. Scoop the flesh from the peel and place it in a food processor. Process until very smooth. You could also use a mixer if you prefer. The smoother the puree, the better the texture of your gnocchi.
6. Transfer the squash puree to the bowl of a stand mixer fitted with the dough hook. If you don’t have one, a large bowl and your hands will work fine. Mix in the whisked eggs and salt.
7. Gradually add the flour, one cup at a time, mixing until the dough pulls away from the sides of the bowl. You’re looking for a pliable dough that’s not too sticky. If it feels too wet, don’t hesitate to add a little more flour.
8. Once the dough comes together, turn it out onto a heavily floured surface. Knead the dough gently until it’s smooth. It may be a bit sticky, so keep flouring your hands lightly and the surface as needed.
9. Remove large chunks of the dough and roll them into long ropes. Cut the ropes into one-inch sections to form the gnocchi. Place them onto wax paper and cover to keep them fresh until you’re ready to boil.
10. For the sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and fresh sage. Cook until the garlic is just starting to turn golden brown. Be careful, as you don’t want to burn it; burned garlic can ruin the flavor of your dish.
11. Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water in batches, about one cup at a time. Cook gently until the gnocchi float to the surface, which takes about two minutes.
12. Using a slotted spoon or spider, transfer the cooked gnocchi to your sauce. Repeat with the remaining gnocchi. Season with salt and pepper to taste, tossing to coat evenly in the sauce.
13. Serve your delicious Butternut Squash Gnocchi with a light dusting of Parmesan cheese on top if desired. Enjoy!

Recipe Variations about Butternut Squash Gnocchi

There’s so much you can do to customize your Butternut Squash Gnocchi experience! Here are some fun variations and tips to consider:

• Try different sauces: While butter and sage is a classic pairing, feel free to experiment with a brown butter sauce, marinara, or even a creamy Alfredo.
• Add vegetables: Include sautéed mushrooms or spinach to complement the gnocchi and add extra nutrients.
• Mix in herbs: Don’t hesitate to incorporate other fresh herbs like thyme or rosemary for a fragrant twist.
• Spice it up: Add more crushed red pepper flakes for those who love a bit of heat.
• Experiment with cheese: Substitute the Parmesan cheese with other cheese varieties like ricotta for a creamier texture.
• Make it vegan: Replace the eggs with a flaxseed meal mixture and use a plant-based butter for a vegan version.
• Storage: Store leftover gnocchi in an airtight container in the fridge for up to three days.
• Freezing: You can freeze uncooked gnocchi. Place them on a lined baking sheet and freeze until solid, then transfer them to a freezer bag.
• Pairing: Serve with a fresh green salad or roasted vegetables to balance the meal.

What to Pair With Butternut Squash Gnocchi

When it comes to serving Butternut Squash Gnocchi, there are countless delicious options that can elevate your meal. Here are some fantastic pairings:

• Green Salad: A crisp salad with mixed greens, walnuts, and a light vinaigrette complements the richness of the gnocchi beautifully.
• Roasted Vegetables: Seasonal roasted vegetables, such as Brussels sprouts or carrots, provide a lovely contrast in flavors and textures.
• Wine: Pairing this dish with a light white wine can enhance the flavors. A crisp Pinot Grigio would work well.
• Occasions: This dish is perfect for cozy family dinners, festive gatherings, or even a romantic date night at home.
• Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to maintain texture.
• Seasonal Pairings: Serve this dish in the fall when butternut squash is in season, along with apples or pears for a lovely touch of fruitiness.

FAQ

Conclusion

In summary, Butternut Squash Gnocchi is a special recipe that encapsulates warmth, comfort, and delightful flavors. It’s perfect for a cozy dinner or a festive gathering, allowing you to create cherished memories in the kitchen. I encourage you to give it a try and share the experience with your loved ones!

Butternut Squash Gnocchi

The ultimate comfort food, Butternut Squash Gnocchi is creamy, sweet, and savory. Made from fresh butternut squash and a hint of Parmesan cheese, it's perfect for a cozy dinner. Indulge in this easy weeknight dinner and impress your family!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Dinner, Side Dishes

Cuisine Italian

Servings 6 servings

Calories 280 kcal

Equipment

• Skillet
• Whisk
• Food Processor
• Oven
• Peeler
• Large Pot
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 3 lb butternut squash
• 1 tablespoon extra virgin olive oil
• 0.5 teaspoon salt
• 2 eggs whisked
• 4 cups flour plus more for rolling
• 0.5 cup Parmesan cheese plus more for sprinkling
• 4 tablespoons butter
• 1 clove garlic minced
• 1 teaspoon crushed red pepper flakes
• 7-8 leaves fresh sage chopped
• to taste salt
• to taste pepper

Instructions

 

• Preheat your oven to 400 degrees.
• Slice the top off the butternut squash, then cut in half lengthwise and remove seeds with a spoon.
• Place squash halves cut side up on a baking sheet then brush with extra virgin olive oil and season liberally with salt and pepper.
• Roast for 50 to 60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance.
• When squash is cool enough to handle, scoop the flesh from the peel and place in a food processor. Process until very smooth.
• Place squash in the bowl of a stand mixer fitted with the dough hook, add in whisked eggs and salt.
• Add flour, 1 cup at a time, and knead until the dough pulls away from the side of the bowl.
• Turn out onto a heavily floured surface and knead until dough comes together.
• Remove large chunks of the dough then roll into a rope and cut into 1 inch sections.
• Melt butter in a large skillet over medium heat, then add garlic and fresh sage.
• Bring a large pot of water to a boil then salt lightly. Add 1 cup gnocchi at a time to the salted, boiling water.
• Transfer using a slotted spoon or spider to your sauce.
• Season with salt and pepper then toss to coat.
• Serve with a dusting of Parmesan cheese if desired.

Notes

• One 3 pound squash should produce about 4 cups of puree.
• My dough was very sticky, but this is good. Try to add as little flour as you can.
• Adding the extra cheese in place of some flour is completely optional, but it does add nice flavor.
• To Freeze Gnocchi: Place the pan of gnocchi covered in the freezer for a few hours. Transfer to a freezer bag. Do not thaw, just boil frozen until the gnocchi floats.

Keyword Butternut Squash Gnocchi, comfort food, homemade gnocchi, Italian recipes

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!