Butternut Squash Gnocchi

5 from 1 vote

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!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 375kcal

Author: Jessica Montanelli

Equipment

Gnocchi Board

Ingredients

10.5 oz Butternut Squash
5 oz Starchy Potatoes optional
⅔ cup All-purpose Flour
Salt
Black Pepper
Olive Oil
2-3 tablespoon Butter
4-5 Sage leaves

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition