This homemade Butternut Squash Gnocchi is a perfect blend of soft, pillowy gnocchi with the subtle sweetness of squash. It's easier than you think to make, and it's sure to become a favorite in your kitchen this fall!
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Making gnocchi from scratch may seem intimidating, but this recipe breaks it down into simple steps, so even a beginner can nail it.
Gnocchi, which traditionally come from Italy, are usually made from potatoes, flour, and, sometimes, eggs (check this post on How to make Homemade Potato Gnocchi (complete step-by-step guide)). In this recipe, we swap the potatoes for roasted butternut squash, which brings a naturally sweet and earthy flavor. Whether you're cooking for yourself, your family, or hosting a dinner party, these butternut squash gnocchi will impress with their unique flavor.
For more butternut squash recipes, check out also this Butternut Squash Lasagna with Italian Sausage and this Butternut Squash Jam.
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🧾 Ingredients
- Butternut Squash: This is the star of the dish! Choose a squash that's firm, heavy for its size, and has smooth, unblemished skin. Roasting the squash enhances its natural sweetness and softens it, making it easier to incorporate into the dough.
- Potatoes: A small quantity of starchy potatoes will help make the gnocchi firmer and easier to roll and cut. But if you want the pure squash flavor, you can skip the potatoes and cut the gnocchi with scissors and a piping bag (see more below under instructions).
- All-Purpose Flour: Flour helps bind the dough and create the gnocchi structure. Start with a small quantity and gradually add more until you reach the desired dough consistency.
- Parmesan Cheese: Grated Parmesan adds a savory finish when sprinkled over the pumpkin gnocchi. It's optional, but a delightful touch!
- Butter: Lightly browning the gnocchi in butter before serving adds a crispy exterior that contrasts with the soft inside.
- Sage: Sage pairs wonderfully with the sweet flavor of butternut squash and the creaminess of butter, giving the dish the perfect balance of flavors.
See the recipe card for quantities.
🍳 Substitutions
- Butternut Squash: You can substitute it with other types of squash like hokkaido (one of my favorites) or kabocha squash to make pumpkin gnocchi. Sweet potatoes also work wonderfully and offer a similar sweetness and texture, like in these Spicy Sweet Potato Gnocchi.
- All-Purpose Flour: For a gluten-free option, try using a gluten-free flour blend that's meant for baking. Almond flour or chickpea flour can work too, but they might result in slightly denser gnocchi.
🥣 Variations
- Herb-Infused Gnocchi: Add finely chopped herbs like sage, rosemary, or thyme to the dough for extra flavor. These herbs pair beautifully with the sweetness of the squash.
- Cheesy Gnocchi: Mix grated Parmesan, ricotta, or even goat cheese into the dough to give it a rich, cheesy taste. This variation adds creaminess to each bite.
- Pan-Fried Gnocchi: After boiling, fry the gnocchi in a pan with butter until they're golden brown and crispy on the outside. This method adds a delightful texture contrast.
- Sauce Variations: Serve the gnocchi with a variety of sauces like brown butter and sage, a light tomato basil sauce, or even a creamy Alfredo. Each sauce gives the dish a whole new flavor profile!
📋 Instructions with Photos
Step 1. Roast the butternut squash with a drizzle of olive oil and salt in the oven or air fryer, or steam until soft. Do not boil, as it will absorb too much water.
Step 2. With a potato ricer, mash the squash and potatoes, season with salt and pepper, and add the flour.
Step 3. Knead the dough until the flour is fully incorporated. Add more if the dough is too sticky.
Step 4. Cut the gnocchi and roll them on a gnocchi board or fork to get the classic ridges.
Step 4b. If you don't use potatoes, the dough will be too soft to roll, so use a piping bag and knife or scissors to cut the dough directly over boiling water.
Step 5. In a pan, brown the butter with sage, drain the gnocchi when they float and add them to the butter. Serve immediately with parmesan cheese.
🍽 Serving Suggestions
Butternut squash gnocchi pairs well with a simple brown butter sauce and crispy sage leaves for a classic combination. Alternatively, you can serve it with a creamy parmesan sauce. These gnocchi also go great as a side dish to roasted meats like chicken or pork, or as the star of a vegetarian meal with sautéed greens and a light salad.
🔪 Equipment
- Mixing bowl: To mix the dough ingredients together.
- Potato masher or ricer: To mash the roasted squash and potatoes.
- Gnocchi board: To give the gnocchi their iconic texture.
- Large pot: For boiling the gnocchi.
- Slotted spoon: To remove the gnocchi from the boiling water.
- Frying pan: If you choose to pan-fry the gnocchi for a crispy finish.
❄️ Storage & Reheating
Fridge
If you have leftovers, store the cooked gnocchi in an airtight container in the fridge for up to 3 days. To reheat, simply sauté them in a pan with a little butter or oil over medium heat until warmed through. This method also helps restore some of the gnocchi's crispy exterior if you've pan-fried them before.
Freezer
If you want to make a batch ahead of time, you can freeze the uncooked gnocchi. Lay them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the gnocchi to a freezer-safe bag or container and store for up to 3 months. To cook, you can boil them directly from frozen-just add a few extra minutes to the cooking time.
Note: Don't freeze cooked gnocchi, as they tend to become mushy when reheated. It's best to freeze them raw and cook them fresh for the best texture.
💭 Recipe FAQs
Yes, you can use canned pumpkin puree to make gnocchi if you're short on time. Just make sure it's pure squash with no added sugars or spices, and drain any excess liquid to prevent a soggy dough.
Gnocchi are ready when they float to the surface of the boiling water. This usually takes about 2-3 minutes.
Yes, you can make the dough up to a day in advance. Store it wrapped tightly in plastic wrap in the fridge until you're ready to roll it out and cook.
If the dough is too sticky to handle, it likely needs more flour. Add flour a little at a time until the dough is firm enough to work with but still soft.
⭐ Top tip
Roast your butternut squash until it's golden and caramelized-this enhances the sweetness and adds a rich, deep flavor to the gnocchi. Make sure to remove any excess moisture from the squash before mashing it to ensure the dough isn't too wet, which will help you avoid adding too much flour and keeping the gnocchi light and pillowy.
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If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Equipment
Method
- Cut the butternut squash in half or in slices, season with olive oil, salt, and pepper, and cook until soft. In the oven: 30-45 minutes at 375°F (190°C), in the air-fryer: 20-25 minutes at 325°F (160°C), or 15-20 minutes in a steamer.
- If using, boil or steam the potatoes until soft, 15-20 minutes for medium potatoes.
- With a potato ricer, finely mash the warm, cooked butternut squash and potatoes. Season with salt, and black pepper, and add the flour.
- Knead until you get a soft, lightly sticky dough. If it's too sticky, add a little bit more of flour. If you're not using the potatoes, the dough will remain soft and sticky, so skip to step 6.
- On a floured surface, roll the dough into a long cord and cut out the gnocchi about ⅔ inch thick. Roll the gnocchi on a gnocchi board or fork to get the iconic ridges. Dust with more flour and set them aside.
- If not using the potatoes, transfer the soft dough into a piping bag and bring a large pot of water to boil. Cut the gnocchi with scissors or a knife directly over the boiling water.
- In a pan, brown the butter with the sage leaves.
- When the gnocchi float to the surface, remove them from the water with a skimmer or slotted spoon and add them to the pan with the butter sauce.
- Sautè 1 minute and serve immediately with freshly grated Parmesan cheese.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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Edith says
These gnocchi came out perfectly. Soft, pillowy, and slightly sweet. Absolute perfection with butter and sage.
Jessica Montanelli says
Thank you Edit! I'm happy you liked it 🙂
Michele says
Can butternut squash be substituted with acorn squash?
Jessica Montanelli says
Hi Michele, Yes absolutely! You can use any type of squash/pumpkin. Some have a different consistency when cooked, so add the flour gradually to avoid gnocchi too chewy!