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!
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.