This butternut squash gnocchi is a warm and tasty treat, made with creamy squash that gives it a lovely color and sweet flavor. It’s like little pillows of goodness!
I love how simple it is to whip up. Just mix, shape, and boil, then toss in your favorite sauce. Perfect for cozy dinners or impressing friends. Yum! 🍂
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! It provides a sweet, nutty flavor. If you’re short on time, you can use pre-cubed butternut squash or pumpkin puree, but fresh squash yields the best texture.
Ricotta Cheese: This adds creaminess. For a lighter option, cottage cheese (well-drained) works well, or you could use a vegan cream cheese for a dairy-free version.
All-Purpose Flour: Essential for binding the ingredients. If you’re gluten-free, try using a gluten-free all-purpose blend. Just keep an eye on the dough’s consistency.
Sage Leaves: These bring a lovely flavor to the dish. If you can’t find fresh sage, try using dried sage (1 teaspoon) or substitute with thyme or rosemary, which are also delicious options.
Parmesan Cheese: Adds a nice salty kick. You can replace it with Pecorino Romano or nutritional yeast for a vegan take.
What’s the Best Way to Shape Gnocchi?
Shaping gnocchi can seem tricky, but it’s really about finding the right technique. Rolling the dough into ropes helps achieve that classic gnocchi shape.
- After dividing the dough, gently roll each piece into a long rope, making sure not to apply too much pressure to keep it light.
- Cut the rope into 1-inch pieces and roll them over a fork. This gives them texture and helps sauce stick better.
Don’t worry if they aren’t perfect – the rustic look adds charm to your meal!
How to Make Butternut Squash Gnocchi
Ingredients You’ll Need:
For the Gnocchi:
- 1 medium butternut squash (about 2-3 lbs)
- 1 ½ to 2 cups all-purpose flour (plus extra for dusting)
- 1 cup ricotta cheese, well drained
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg (optional)
For the Sauce:
- 4 tablespoons unsalted butter
- 8-10 fresh sage leaves
For Serving:
- Grated Parmesan cheese for topping
- Red pepper flakes for garnish
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes approximately 1 hour and 15 minutes to prepare, with 40-50 minutes for roasting the squash. The prep time is about 25 minutes. You’ll have creamy, homemade gnocchi and a delightful sauce ready to serve in no time!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Start by preheating your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash cut side down on a baking sheet lined with parchment paper for easy cleanup. Roast for 40-50 minutes, or until the flesh is tender and can be easily pierced with a fork.
2. Prepare the Gnocchi Mixture:
Once the squash is done roasting, let it cool slightly before scooping the flesh into a large mixing bowl. Use a fork or potato masher to mash it until smooth. Allow it to cool completely, then mix in the ricotta cheese, egg, salt, pepper, and nutmeg (if using). Stir until everything is well combined.
3. Form the Dough:
Gradually add the flour, starting with 1 ½ cups, mixing gently to form a soft dough. Depending on the moisture of your squash, you may need to add more flour until the dough is no longer sticky but remains soft and pliable. Be careful not to overwork the dough!
4. Shape the Gnocchi:
Divide the dough into 4 equal parts. On a floured surface, roll each part into a long rope that is about ½-inch thick. Cut each rope into 1-inch pieces to form the gnocchi. If you’d like, you can roll each piece over the back of a fork or a gnocchi board to create ridges, which helps sauce adhere better.
5. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. Once they float to the surface (about 2-3 minutes), use a slotted spoon to remove them and set aside.
6. Brown the Butter:
In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until the butter turns golden brown and is aromatic, about 2-3 minutes. The sage will add a lovely flavor to the butter!
7. Combine and Serve:
Add the cooked gnocchi to the skillet. Gently toss them in the browned butter and sage, cooking for another 1-2 minutes to let the gnocchi absorb all those wonderful flavors. Serve hot, garnished with grated Parmesan cheese, a sprinkle of red pepper flakes, and chopped fresh parsley or basil.
Enjoy your creamy, flavorful butternut squash gnocchi with browned butter and sage!
Can I Use Store-Bought Gnocchi Instead?
Absolutely! Store-bought gnocchi can save you time. Just cook them according to the package instructions, and then toss them in the browned butter and sage sauce as directed in the recipe!
How Do I Store Leftover Gnocchi?
Leftover gnocchi can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet with a bit of butter or oil, ensuring they don’t stick together.
Can I Make This Gnocchi Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend or alternative like almond flour or oat flour. Just be mindful that the texture may vary slightly.
What Other Sauces Work Well with Butternut Squash Gnocchi?
This gnocchi pairs well with various sauces. Consider a sage-brown butter sauce, marinara, or a creamy Alfredo. For a lighter option, try tossing it in olive oil with garlic and your choice of fresh herbs!