Butternut Squash Gnocchi is a comforting, autumn-inspired twist on the classic Italian dumpling. This recipe combines the natural sweetness and creamy texture of roasted butternut squash with tender, pillowy gnocchi made from a delicate balance of flour and potatoes. The result is a vibrant, golden gnocchi that’s perfect for cozy dinners and pairs beautifully with sage butter or your favorite sauce. It’s a delightful way to elevate humble ingredients into an elegant, homemade dish.
Why You Will Love This Recipe
You will love this butternut squash gnocchi recipe because it offers a wonderful balance of sweet and savory flavors with a luxuriously soft texture. Unlike store-bought gnocchi, homemade gnocchi made with roasted butternut squash are fresher, lighter, and more flavorful. The recipe is straightforward, making it accessible even for beginner cooks, and it fits well into vegetarian diets while also being adaptable for vegan and gluten-free lifestyles. This dish is perfect for those who want to enjoy a warm, hearty meal without relying on heavy cream or complex sauces.
Tips and Tricks
- Roast the butternut squash until it is very soft and caramelized to bring out its natural sweetness and moisture.
- Use a fork or potato masher to mash the squash thoroughly but avoid overworking the dough to keep the gnocchi light and fluffy.
- Add the flour gradually; too much flour will make the gnocchi dense.
- Use a light hand when rolling and cutting the dough to prevent it from becoming tough.
- To get the perfect ridges on your gnocchi, gently roll each piece over the back of a fork or a gnocchi board.
- Boil gnocchi in small batches to avoid sticking and cook just until they float to the surface—this usually takes about 2-3 minutes.
- For extra flavor, toss the cooked gnocchi in browned butter with crispy sage leaves.
Make Ahead Tips
You can roast and mash the butternut squash up to 3 days in advance and store it in an airtight container in the refrigerator. Prepare the gnocchi dough and shape the gnocchi a day ahead, placing them on a baking sheet dusted with flour and loosely covering with plastic wrap. For longer storage, freeze the shaped gnocchi on a baking sheet until firm, then transfer to a freezer bag; they’ll keep well for up to 2 months. Cook frozen gnocchi directly from frozen, adding a minute or two to the boiling time.
Recipe Variations
- Swap butternut squash with sweet potatoes or pumpkin for a different but similarly sweet flavor.
- Add grated Parmesan or pecorino cheese to the dough for extra richness.
- Incorporate fresh herbs like rosemary or thyme into the dough for aromatic notes.
- For a gluten-free version, substitute all-purpose flour with a blend of gluten-free flour and potato starch.
- Pan-fry cooked gnocchi in butter or olive oil for a crispy finish before serving.
- Mix in finely chopped roasted garlic or caramelized onions into the sauce for deeper flavor.
How to Serve
Serve the butternut squash gnocchi tossed in sage brown butter sauce, garnished with crispy sage leaves and a sprinkle of toasted pine nuts or crushed walnuts for crunch. A light drizzle of good-quality olive oil and freshly grated Parmesan cheese adds a delicious finishing touch. Present the gnocchi on a warm, shallow bowl to showcase their golden color, with a sprinkle of freshly ground black pepper and chopped parsley for a pop of green.
Pairing Suggestions
Pair this dish with a chilled glass of dry white wine like Pinot Grigio or Sauvignon Blanc to complement the sweetness of the squash. For red wine lovers, a light-bodied Pinot Noir works beautifully. A sparkling apple cider or ginger-infused herbal tea also pairs well for a non-alcoholic option. Side dishes such as a crisp arugula salad with lemon vinaigrette or roasted Brussels sprouts with balsamic glaze balance the richness of the gnocchi. For dessert, consider a spiced pear tart or cinnamon-infused panna cotta.
How to Store
Leftover cooked gnocchi can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently pan-fry in a little butter or olive oil until warmed through and slightly crisped on the outside. Uncooked gnocchi freeze well; store them frozen in a single layer then transfer to a freezer bag for up to 2 months. Cook frozen gnocchi directly from the freezer by adding a couple of extra minutes to the boiling time.
Equipment Needed
- Baking sheet for roasting the butternut squash
- Mixing bowl for dough preparation
- Potato masher or fork for mashing the squash
- Rolling pin or hands for shaping dough
- Knife or bench scraper to cut gnocchi
- Fork or gnocchi board for shaping ridges
- Large pot for boiling gnocchi
- Slotted spoon for removing gnocchi from water
- Skillet for sautéing gnocchi (optional)
Dietary Adaptations
- Vegan: Use plant-based butter or olive oil instead of dairy butter; omit cheese or use vegan Parmesan alternatives.
- Gluten-free: Replace all-purpose flour with a gluten-free flour blend plus potato starch; ensure all other ingredients are gluten-free.
- Nut-free: Avoid garnishing with nuts; replace with seeds like pumpkin or sunflower seeds if desired.
- Dairy-free: Use a dairy-free butter substitute or olive oil for cooking and serving.
- Low-carb: Substitute flour with almond flour carefully, but note that texture will change and may require adjusting liquid ratios.
Seasonal Adaptations
In winter, use freshly roasted butternut squash or pumpkin for a deeply seasonal flavor. In the fall, complement the gnocchi with roasted root vegetables like parsnips or carrots. During spring or summer, swap butternut squash with fresh summer squash or zucchini for a lighter take, reducing the roasting time accordingly. Fresh herbs like basil or mint can replace sage for a brighter, warmer season flavor.
Recipe FAQs
Q: Can I use canned butternut squash for gnocchi?
A: It’s best to use fresh roasted butternut squash for optimal texture and flavor. Canned squash has too much moisture and can make the dough soggy.
Q: How do I know when gnocchi are cooked?
A: Gnocchi are cooked when they float to the surface of the boiling water, usually within 2-3 minutes.
Q: Can I freeze homemade gnocchi?
A: Yes! Freeze shaped gnocchi on a baking sheet until firm, then transfer to a freezer bag and cook directly from frozen when ready.
Q: What flour is best for gnocchi?
A: All-purpose flour works well, but for lighter gnocchi, you can also use a mix of all-purpose and “00” flour if available.
Q: Why are my gnocchi dense?
A: Likely too much flour was added or the dough was overworked. Use just enough flour to bring the dough together and handle gently.
How To Make butternut squash gnocchi recipe
Butternut Squash Gnocchi
Butternut Squash Gnocchi is a comforting, autumn-inspired twist on the classic Italian dumpling.
Ingredients
- 1 medium butternut squash (about 2 pounds)
- 1 ½ cups all-purpose flour, plus more for dusting
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon freshly ground nutmeg
- 2 tablespoons unsalted butter (or vegan butter/olive oil)
- 8-10 fresh sage leaves
- Freshly grated Parmesan cheese, for serving (optional)
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place it cut-side down on a baking sheet lined with parchment paper and roast for 40-50 minutes until very tender.
- Once cool enough to handle, scoop the flesh into a bowl and mash thoroughly with a fork or potato masher. Let it cool completely.
- Add the egg, salt, and nutmeg to the cooled mashed squash and mix until combined. Gradually add the flour, stirring gently until a soft dough forms. The dough should be slightly sticky but manageable.
- Lightly flour a clean surface. Divide the dough into 4 portions. Roll each portion into a long rope about ¾ inch thick. Cut the ropes into 1-inch gnocchi pieces.
- To shape, gently roll each piece over the back of a fork or a gnocchi board to create ridges, which help sauces cling better. Place gnocchi on a floured baking sheet.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches, stirring gently to prevent sticking. They are done when they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
- In a large skillet, melt the butter over medium heat. Add sage leaves and cook until crispy and fragrant, about 2 minutes. Add the cooked gnocchi and toss gently to coat and heat through.
- Serve immediately with a sprinkle of Parmesan cheese and black pepper, garnished with additional crispy sage if desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 268Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 63mgSodium 309mgCarbohydrates 42gFiber 3gSugar 1gProtein 7g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making butternut squash gnocchi from scratch is a rewarding culinary project that elevates a humble vegetable into a vibrant, comforting dish. While it requires some patience—especially roasting and shaping—the flavors and textures you achieve are well worth the effort. This recipe is versatile, inviting you to experiment with sauces, herbs, and toppings to make it your own. Whether served as a cozy weeknight meal or an impressive dinner party starter, butternut squash gnocchi will surely become a seasonal favorite in your kitchen.
