The BEST Butternut Squash Gnocchi

Butternut squash gnocchi is a delightful twist on the traditional potato gnocchi, bringing a subtle sweetness and vibrant orange color to your plate. This homemade gnocchi recipe combines roasted butternut squash with a light and fluffy dough that cooks up tender and pillowy. Serve it with your favorite sauce, or simply toss in butter and sage for a comforting, fall-inspired meal.

Why You’ll Love This Recipe

• Rich, comforting flavor: The roasted butternut squash adds a sweet, nutty flavor that pairs beautifully with savory sauces.
• Perfect for fall: This dish uses seasonal ingredients, making it a cozy, autumnal dinner choice.
• Versatile: Serve with butter and sage, marinara, or even a creamy sauce. This gnocchi pairs well with so many flavors.
• Make-ahead friendly: You can prepare the gnocchi in advance and freeze it for a quick meal later.
• Homemade but simple: The recipe walks you through each step for perfect homemade gnocchi every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butternut squash
• All-purpose flour
• Parmesan cheese, grated
• Ricotta cheese
• Egg
• Salt
• Nutmeg
• Butter
• Fresh sage leaves (optional)

Directions

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place the halves on a baking sheet. Roast for about 45 minutes until the flesh is tender. Let it cool, then scoop out the flesh and mash it until smooth.
2. Prepare the Dough: In a large bowl, combine the mashed butternut squash, ricotta cheese, egg, salt, and nutmeg. Gradually add the flour, mixing until a soft dough forms. Be careful not to overwork the dough.
3. Shape the Gnocchi: Lightly flour your work surface and divide the dough into sections. Roll each section into a long rope, about 1/2 inch thick. Cut the rope into 1-inch pieces to form the gnocchi. You can press each gnocchi piece with the back of a fork to create ridges if desired.
4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the top, about 2-3 minutes. Remove them with a slotted spoon and set aside.
5. Serve: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown and the sage becomes crispy. Toss the cooked gnocchi in the sage butter and serve immediately.

Servings and Timing

• Servings: This recipe makes about 4 servings.
• Prep Time: 20 minutes
• Cook Time: 1 hour (including roasting the squash)
• Total Time: 1 hour 20 minutes

Variations

• Vegan: Replace the egg and ricotta with vegan alternatives and use vegan butter.
• Gluten-Free: Substitute gluten-free all-purpose flour for regular flour.
• Sweet Potato Gnocchi: For a different flavor profile, swap butternut squash with sweet potatoes.
• Cheese Sauce: Instead of sage butter, serve the gnocchi with a creamy cheese sauce made from Parmesan or blue cheese.
• Add Vegetables: Toss in sautéed spinach, mushrooms, or roasted vegetables for extra texture and flavor.

Storage/Reheating

• Storage: Store any leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat by sautéing the gnocchi in a little butter or oil until warmed through. You can also microwave it for about 1 minute, but the gnocchi may lose some of its texture.
• Freezing: To freeze, place uncooked gnocchi on a baking sheet in a single layer. Once frozen, transfer them to a freezer bag. When ready to cook, boil them directly from frozen—no need to thaw.

FAQs

How do I know when the gnocchi is done cooking?

The gnocchi is done when it floats to the top of the boiling water. This usually takes about 2-3 minutes.

Can I make the dough ahead of time?

Yes, you can prepare the gnocchi dough in advance and refrigerate it for up to 24 hours before cooking.

Can I freeze butternut squash gnocchi?

Absolutely! Freeze the uncooked gnocchi on a baking sheet, then transfer to a freezer bag once frozen. Cook straight from frozen.

What sauces go well with butternut squash gnocchi?

Brown butter and sage, marinara, creamy Parmesan, or even a pesto sauce all complement the flavors of this gnocchi well.

Can I use canned butternut squash puree?

While fresh roasted butternut squash has a superior flavor, you can use canned squash puree in a pinch. Just ensure it’s well-drained to avoid excess moisture.

Do I need to add egg to the gnocchi dough?

The egg helps bind the dough together and provides a softer texture, but you can omit it for a vegan version by using an egg substitute.

How can I prevent my gnocchi from becoming too dense?

Avoid overworking the dough and only add enough flour to bring the dough together. Over-kneading or adding too much flour can make the gnocchi dense.

Can I use whole wheat flour?

Yes, but the texture will be denser. Consider using a mix of whole wheat and all-purpose flour to maintain a light texture.

How do I reheat frozen gnocchi?

You can boil the frozen gnocchi directly without thawing. Just add it to boiling water and cook until it floats.

What can I serve with butternut squash gnocchi?

Butternut squash gnocchi pairs well with a side salad, roasted vegetables, or garlic bread for a complete meal.

Conclusion

This butternut squash gnocchi recipe is the perfect combination of comfort and flavor, ideal for any autumn meal. Its tender, pillowy texture and delicate sweetness from the squash make it a delicious alternative to traditional gnocchi. With simple ingredients and easy-to-follow steps, you can enjoy homemade gnocchi any night of the week, and the options for customizing the dish are endless! Whether served with a rich sage butter sauce or paired with a hearty marinara, this recipe will surely become a favorite in your kitchen.

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