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Rustic butternut squash gnocchi. I only say rustic simply because I was too lazy to make the little ridges (also called Rigagnocchi) on each gnocchi. A must-try for gnocchi lovers.

Now you could do plain old potato gnocchi, which you know, is fine, but why not do butternut squash gnocchi? I mean it is in season, has great nutrition, and I seem to have an obsession with it! No, really I’m being serious I am obsessed with it. I have stocked up on so much squash (including Acorn and Spaghetti) that my family thinks I am crazy!

Well, you now what, they are right I am totally crazy, but I promise in a good, somewhat normal way…..I think.

It does take a little time to roast the squash, about an hour, but hey you can do a lot with an hour! Read or maybe catch up on your favorite show, or you could do what I did…..clean. Ya, I am crazy.

Details

Once the squash is out of the oven, let it cool for few minutes. Unless you’re impatient like me and have leather hands. My brothers think it’s amazing the amount of heat my hands seem to be able to withstand. I guess that’s what hours working with hot pots and pans every day will do to you!

Once the squash has roasted the gnocchi comes together pretty easily and you can either boil it right then or you can cover it and put it in the freezer to save for a busy weeknight.

I wanted the flavor of the butternut squash to stand out. So I tossed the gnocchi with a simple butter, sage sauce that fits nicely with the dish.

Seriously, you’re going to want to make extra to freeze and use on a busy weeknight! Just come home, boil, and toss with butter and parmesan. You’ll have a delicious meal in minutes! Just like cooking frozen ravioli, only no thawing necessary.

Rustic butternut squash gnocchi. I only say rustic simply because I was too lazy to make the little ridges (also called Rigagnocchi) on each gnocchi. A must-try for gnocchi lovers.

Now you could do plain old potato gnocchi, which you know, is fine, but why not do butternut squash gnocchi? I mean it is in season, has great nutrition, and I seem to have an obsession with it! No, really I’m being serious I am obsessed with it. I have stocked up on so much squash (including Acorn and Spaghetti) that my family thinks I am crazy!

Well, you now what, they are right I am totally crazy, but I promise in a good, somewhat normal way…..I think.

It does take a little time to roast the squash, about an hour, but hey you can do a lot with an hour! Read or maybe catch up on your favorite show, or you could do what I did…..clean. Ya, I am crazy.

Details

Once the squash is out of the oven, let it cool for few minutes. Unless you’re impatient like me and have leather hands. My brothers think it’s amazing the amount of heat my hands seem to be able to withstand. I guess that’s what hours working with hot pots and pans every day will do to you!

Once the squash has roasted the gnocchi comes together pretty easily and you can either boil it right then or you can cover it and put it in the freezer to save for a busy weeknight.

I wanted the flavor of the butternut squash to stand out. So I tossed the gnocchi with a simple butter, sage sauce that fits nicely with the dish.

Seriously, you’re going to want to make extra to freeze and use on a busy weeknight! Just come home, boil, and toss with butter and parmesan. You’ll have a delicious meal in minutes! Just like cooking frozen ravioli, only no thawing necessary.

Lastly, if you make these Butternut Squash Gnocchi, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Butternut Squash Gnocchi

Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 6
Calories Per Serving: 793 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • Preheat oven to 400 degrees.
  • Slice the top off squash, then cut in half lengthwise and remove seeds with a spoon.
  • Place squash halves cut side up on a baking sheet then brush with extra virgin olive oil and season liberally with salt and pepper.
  • Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance.
  • When squash is cool enough to handle, scoop the flesh from the peel and place in a food processor. Process until very smooth (or whip with a mixer).
  • Place squash in the bowl of a stand mixer fitted with the dough hook (or just mix in a large bowl by hand) add in whisked egg and salt. Add flour, 1 cup at a time, and knead until the dough pulls away from the side of the bowl. Add 1/2 cup of parmesan cheese and knead until combined. Turn out onto a heavily floured surface and knead until dough comes together. Dough will be sticky, just keep flouring hands lightly. I also like to sprinkle in some parmesan cheese in place of some of the flour.
  • Remove large chunks of the dough then roll into a rope and cut into 1 inch sections to form the gnocchi. Place onto a wax paper, cover until ready to boil.
  • For the Sauce: Melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is just starting to turn golden brown, be careful you do not want to burn your garlic.
  • To cook gnocchi: Bring a large pot of water to a boil then salt lightly. Add 1 cup gnocchi at a time to the salted, boiling water, then cook at a gentle boil until gnocchi float to the top, about 2 minutes. Transfer using a slotted spoon or spider to your sauce. Cook remaining gnocchi then add to the sauce. Season with salt & pepper then toss to coat.
  • Serve with a dusting parmesan cheese is desired.

Notes

*One 3 pound squash should produce about 4 cups of puree. *My dough was very sticky, but this is good. Try to add as little flour as you can. *Adding the extra cheese in place of some flour is completely optional, but it does add nice flavor and remember, the less flour you use the better, lighter more pillowy you gnocchi will be. To Freeze Gnocchi: Place the pan of gnocchi covered in the freezer for a few hours. Transfer to a freezer bag. Do not thaw, just boil frozen until the gnocchi floats.
View Recipe Comments

Fall comfort foods, yum!

Butternut Squash Gnocchi

Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 6
Calories Per Serving: 793 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Instructions

  • Preheat oven to 400 degrees.
  • Slice the top off squash, then cut in half lengthwise and remove seeds with a spoon.
  • Place squash halves cut side up on a baking sheet then brush with extra virgin olive oil and season liberally with salt and pepper.
  • Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance.
  • When squash is cool enough to handle, scoop the flesh from the peel and place in a food processor. Process until very smooth (or whip with a mixer).
  • Place squash in the bowl of a stand mixer fitted with the dough hook (or just mix in a large bowl by hand) add in whisked egg and salt. Add flour, 1 cup at a time, and knead until the dough pulls away from the side of the bowl. Add 1/2 cup of parmesan cheese and knead until combined. Turn out onto a heavily floured surface and knead until dough comes together. Dough will be sticky, just keep flouring hands lightly. I also like to sprinkle in some parmesan cheese in place of some of the flour.
  • Remove large chunks of the dough then roll into a rope and cut into 1 inch sections to form the gnocchi. Place onto a wax paper, cover until ready to boil.
  • For the Sauce: Melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is just starting to turn golden brown, be careful you do not want to burn your garlic.
  • To cook gnocchi: Bring a large pot of water to a boil then salt lightly. Add 1 cup gnocchi at a time to the salted, boiling water, then cook at a gentle boil until gnocchi float to the top, about 2 minutes. Transfer using a slotted spoon or spider to your sauce. Cook remaining gnocchi then add to the sauce. Season with salt & pepper then toss to coat.
  • Serve with a dusting parmesan cheese is desired.

Notes

*One 3 pound squash should produce about 4 cups of puree. *My dough was very sticky, but this is good. Try to add as little flour as you can. *Adding the extra cheese in place of some flour is completely optional, but it does add nice flavor and remember, the less flour you use the better, lighter more pillowy you gnocchi will be. To Freeze Gnocchi: Place the pan of gnocchi covered in the freezer for a few hours. Transfer to a freezer bag. Do not thaw, just boil frozen until the gnocchi floats.
View Recipe Comments

Fall comfort foods, yum!

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Comments

  1. 5 stars
    I made this with a kabocha squash I was gifted and had no idea what to do with – it was delicious! It was my first time making gnocchi of any kind and it was easier than I thought. The dough was very sticky but I found the trick to just try to handle it as little as possible, I skipped kneading and used a spoon to transfer the dough to a floured surface and roll from there.
    It turned out so pillowy, such a pretty color, and with a really nice cozy fall flavor.

    The recipe made a LOT of gnocchi so I’m excited to get a few meals out of this. Thanks as always for a lovely recipe 🙂

  2. 1 star
    Pretty awful. Followed the directions step by step and had to use a ton of flour to get the dough to the point where it could be kneaded. Kept wondering how much pulp I should have had to start with. Only after I had the toughest, doughiest, most inedible gnocchi did I find a note beneath the entire recipe that said I should have about 4 cups of pulp. That info needs to be at the top of ingredients! Wasted good squash, flour and time.

  3. I had a difficult time with this recipe and I wanted it to work so bad! I used 2 lbs of cut butternut squash whichpureedto about 4 cups i believe. I added 4 cups of flour but it was still very liquid. Is there a picture of the dough consistency so I can know better next time? Or a video perhaps? Thank you

    1. Hey Patricia,
      So sorry you had issues with the recipe, you want the dough to be thick enough to roll out the gnocchi, let me know how I can help for next time! Happy Holidays! xTieghan

  4. 5 stars
    I love this recipe! It’s one of the best meals I have ever made. Thank you! I have adapted it for several heirloom pumpkins and kabocha squash. It always works like a charm! If the dough is too sticky, I slowly add flour and cheese. I coat just the outside of the dough I will roll in a light layer of flour to help me get the right shape without adding much more flour to the dough overall.

  5. 1 star
    This recipe is BS!! I made pumpkin gnocchi last week and it was delicious. This dough was not taking the flour!! Not sure how you got this recipe but give up, you stink! I feel bad for your family they are probably starving!!

    1. Woah, alright first I am sorry this did not turn out well for you, but please be kind. If there is anything I can help you with, just let me know. I am always here to help. xTieghan

    1. Hey Eve,
      You will want to freeze the gnocchi uncooked. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      1. This recipe was not accurate. You need a whole bunch more flour to even think about being able to kneed the dough. It’s not at all close to formed dough with the recipe amount of flour. I did not give up but added more flour and cheese to actually be able to roll the dough enough to cut. They came out good in the end but I can see where you might want to throw in the towel.

        1. Hey Meg,
          Thanks for giving the recipe a try, so sorry you had to add a lot of extra flour here. Let me know if I can help for next time! xTieghan

        2. Note to self, always read comments and recipe notes! I had too much squash, so my dough ended up taking almost 2x the flour and was still too soft to roll into a snake… I rolled balls instead and flattened each one! Still pretty good, and I bet it would be better if I had done it right lol.

          1. Hi Bev,
            Thanks for giving the recipe a try, sorry to hear you had some issues! xTieghan

  6. In the future, do not try to shorten the amount of calories with a “k.” This is nothing but misleading, especially in terms of units of energy. 1 kcal actually equals one Calorie, the unit usually used for food. If it has 5500 Calories, just write it.

    1. Hi! I am really not sure what you are saying here… This recipe has 548kcal per serving, as stated in the recipe. Can I help you with any other questions? xTieghan

  7. 1 star
    Tried this today, holding for a gnocchi that tastes of squash. Sadly the dough was so liquid, that it just kept taking on flour.

    In retrospect, I would suggest adding a step: once taking the purée from the processor, to reduce it in a saucepan to remove as much of the moisture as possible.

    1. Hi Gruff! I am really sorry this did not turn out well for you. Are there any questions I could help with? Please let me know! xTieghan

  8. 4 stars
    So easy! I ended up using four baby butternuts, which worked out just fine. I was shocked that I needed 4 cups of flour, but the last cup really made it all come together.

    My husband added red pepper flakes to the sauce and it was a game changer. We like savory squash and sweet potato recipes, so the sauce tasted almost a bit spicy. Delish! I also had apple cider on the side and could not recommend more. Can’t wait to try other recipes!

  9. 1 star
    I really wanted this to work, I read several similar recipes before choosing this one, but sadly, it was nonsense! 2 eggs is at least double what other recipes suggest, and instantly made the dough so sloppy as to be virtually liquid. I added all the flour stated, AND extra parmesan, but still didn’t have anything resembling a dough. 2 minutes cooking time? Joke! Not having a dough, and being starving and needing to eat, I finally resorted to spooning the dough into the pan (I actually was able to pipe it, but then it was too soft to cut into pieces and get them in the pan, so I spooned them in). Then I boiled them, two minutes, nothing, ten, still not done, fifteen, twenty – In the end i scooped them out and fried them in the sage butter to finally get them cooked. Were they nice, in the end? Really, no! never again – Half-Baked Harvest? Half-baked recipe, seriously, don’t bother!

    1. I am sorry this did not work too well for you. Are there any questions I could help you with? Thank you!

  10. I made this awesome. I made a stock and reduced it added chives and butter and Parma to finish. Next time I think I will add some toasted hazelnuts to a brown butter sauce, and you are right I only used 2cups of flour to 4 cups of squash. Thanks anna

  11. This looks so good!!! I appreciate that you wanted to share this on Friday Favorite Finds, but the finds are reserved for recipes that are on your “to -try” list, not ones that you have already made. I do hope you’ll join us again sometime, bringing a list of recipes you want to try!

  12. Oh this looks so heartwarming and perfect for the fall season!
    Thank you for linking up to Wednesday Extravaganza! Come back tomorrow to vote and maybe claim the first spot on my Wall of Fame 🙂