Description
This homemade butternut squash gnocchi is light, fluffy, and full of autumn flavors. It’s made with roasted butternut squash, a touch of nutmeg, and parmesan cheese, perfect for a cozy dinner. Pair it with your favorite sauce for an irresistible meal that’s easier than it looks!
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Olive oil or butter for frying (optional)
- Fresh sage leaves (optional for garnish)
Instructions
-
Roast the Squash:
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized. Let cool. -
Make the Gnocchi Dough:
Once the squash has cooled, mash it in a large bowl until smooth. Add the ricotta, Parmesan, egg, nutmeg, salt, and pepper, mixing well. Gradually add flour until a soft dough forms. The dough should be slightly sticky but manageable. -
Shape the Gnocchi:
Divide the dough into 4 sections. Roll each section into a long rope (about 1/2 inch thick). Cut the ropes into small pieces, about 1-inch long. If desired, roll each piece over a fork to create ridges. -
Cook the Gnocchi:
Bring a large pot of salted water to a boil. Cook the gnocchi in batches. Once they float to the surface (after 2-3 minutes), they are ready. Remove with a slotted spoon and transfer to a plate. -
Optional Frying:
For a crispy exterior, heat a pan with butter or olive oil over medium heat. Fry the boiled gnocchi until golden brown on the outside, about 2 minutes per side. -
Serve:
Garnish with fresh sage leaves or your favorite sauce, and enjoy!
Notes
- You can substitute whole wheat flour for a healthier option.
- Try pairing this gnocchi with a brown butter sage sauce or a simple marinara.
- Store any uncooked gnocchi in the freezer for up to 3 months.