butternut squash gnocchi

With just a few ingredients, you can make homemade gnocchi with butternut squash that is tossed in a delicious brown butter sage sauce.

Butternut Squash Gnocchi

butternut squash

whole milk ricotta cheese

Parmesan cheese

tsp kosher salt

nutmeg

all-purpose flour

olive oil

unsalted butter (1 stick)

garlic cloves,

tbsp fresh sage, chopped

Preheat oven to 425°F. Cut squash in half lengthwise and remove seeds with a spoon. Place cut side up on baking sheet and brush with olive oil and season with salt and pepper. Roast for 45-50 minutes or until tender. Let cool then scoop out flesh. Mash with potato masher or place in food processor and puree until smooth.

Place butternut squash in large bowl. Add in the ricotta, egg, Parmesan cheese, salt and nutmeg and mix until combined. Add in flour 1/2 cup at a time. Mix until just combined and you form a ball. Do not over knead, otherwise it will be tough. The dough should be sticky.

Flour a clean surface and place the dough there. Cut into 4 equal pieces. Working with one piece of dough at a time, roll and stretch the dough until it forms a long skinny rope, about 1 inch thick. Cut about 1 inch wide and then transfer to a baking sheet, making sure each gnocchi is covered in flour so they don't stick to each other.

Bring a large pot of salted water to a boil. Boil the gnocchi until they float, which should be about 3-4 minutes. Drain and toss with some olive oil so they don't stick.

Heat 2 tbsp olive oil in large skillet over medium-high heat. Add the gnocchi and pan-fry on one side until golden brown, about 2 minutes. You will have to do this in batches if you can&#x27;t have gnocchi in single later. Remove from skillet and set aside.

In same skillet, bring heat to medium and add butter. Cook until the butter is browned and fragrant, about 3-5 minutes. Add garlic and sage and cook for 30 seconds. Remove the skillet from heat and stir in the gnocchi, so it&#x27;s coated. Serve immediately with some Parmesan cheese.

These butternut squash gnocchi are my kind of comfort food--light but hearty, sweet gnocchi tossed in a quick brown butter sauce topped with herby sage, nutty walnuts, and a generous shaving of Parmesan cheese.

Butternut squash gnocchi with brown butter sage and walnuts

butternut squash (1 cup butternut squash puree)

all purpose flour and extra for rolling

tsp salt

semolina flour

unsalted butter

sage leaves

walnuts,

Salt and pepper

Preheat oven to 400°F.

Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. 

Roast until squash is very tender when pierced with skewer and browned in spots, about 1 hour.

Let it cool slightly. Scoop flesh from the squash into a food processor and puree until smooth. 

Transfer the puree to a medium nonstick saucepan and stir constantly over medium heat until juices evaporate and puree thickens, about 15 minutes. When it’s done the squash’s consistency should resemble loose dough and thick enough to cling to an upended spoon.

Measure 1 cup (packed) squash puree and let it cool. Reserve the remaining squash for another use.

In a large mixing bowl, combine squash, flour, Parmesan, egg, egg yolk, nutmeg, and salt and mix with a spoon until the dough comes together. If the dough is very sticky, add more flour by one tablespoonful. 

Turn the dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces, wrap in plastic, and refrigerate for 4 hours or overnight to firm up.

Line 2 large rimmed baking sheets with parchment and sprinkle lightly with semolina flour. 

Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. 

Working with 1 piece at a time, roll gnocchi along a gnocchi board. 

Transfer gnocchi to baking sheets. Repeat with remaining dough. 

Cover loosely with a kitchen towel and chill at least 1 hour in refrigerator. 

When ready to cook, bring a pot of salted water to a boil.

Working in 4 batches, drop gnocchi in the pot and let them cook for 3-5 minutes until they float to the surface or become springy to touch. 

Using a slotted spoon, transfer gnocchi to a large plate. 

Cook butter in heavy large skillet over medium heat just until golden, stirring often, about 4-5 minutes. 

Add sage and cook for 2 minutes until crips. Add gnocchi and cook until heated through and coated with butter, about 5 minutes. Season with salt and pepper to taste. 

Transfer gnocchi to warmed plates. Serve with additional Parmesan, toasted walnuts, and garnish with crispy sage.

Delicious gnocchi in a butternut squash sauce topped with fried chorizo.

Creamy Butternut Squash Gnocchi

garlic

rosemary

butternut squash (peeled and diced)

250 g /1 cup chicken or vegetable stock

g /1/4 cup Parmesan cheese

450 g /1 lb gnocchi

chorizo (or bacon)

Peel, deseed and slice the butternut squash thinly. Chop up garlic and rosemary and cook in olive oil in a heavy bottomed pan over low heat for 1 minute. Make sure they don&#39;t take on any colour.

Add the butternut squash, stock, bring to a boil, then lower the heat and cover with a lid. Simmer for 20 minutes until butternut squash is very soft. Start cooking gnocchi according to package directions 10 minutes before the sauce is done.

Slice the chorizo and cut into strips, fry with no additional oil for about 1 minute over low heat. Watch carefully as it burns quickly. When the butternut squash is cooked transfer the chunky sauce into a food processor and bled until smooth and silky, then return it to the pan.

Taste the sauce and stir in grated parmesan cheese, then add salt if necessary (your stock already has salt so be careful not to over-salt).

Strain the gnocchi while reserving 1/2 cup of the cooking liquid. Add the gnocchi to the sauce with a splash of reserved water to thin out the sauce if too thick.&nbsp;

Serve topped with fried chorizo or bacon and freshly grated parmesan cheese.

Creamy and delicious, this Butternut Squash Gnocchi recipe is perfect for dinner! I love making this for a cozy recipe that I know everyone will love. The best part is that it can also easily be made dairy-free! Every bite is so full of garlicky, rich flavor. The butternut squash sauce is paired with sauteed kale, making this recipe a healthier option. It&#039;s so good!

Tablespoons olive oil (divided)

gnocchi

shallot

Tablespoons minced garlic (divided)

thyme

sage

milk (of choice)

red pepper flakes

salt

parmesan

kale

Preheat Oven

Preheat the oven to 400 degrees Fahrenheit.

Drizzle Squash With Oil

Add the cubed butternut squash to a baking pan lined with parchment paper and drizzle with 2 tablespoons of olive oil. 

Roast

Roast the squash for about 25 minutes or until easily pierced with a fork.

Boil Gnocchi

Bring a pot of salted water to a boil and cook the gnocchi according to package instructions. Set aside. 

Saute Shallot

Meanwhile, saute the shallot with 1 tablespoon of minced garlic and 2 tablespoons of olive oil for about 5 minutes.

Add Herbs

Add in thyme and sage and saute for an additional 2-3 minutes.

Combine Squash &amp; Milk

Add to a blender with the cooked squash, milk, red pepper flakes, and salt (starting with 1 ½ cups of milk and adding more as needed to thin out the sauce). 

Blend

Blend until completely smooth, about 1 minute. 

Add Parmesan

Add to a pot on the stove and mix in the parmesan. 

Combine Kale, Garlic, &amp; Oil

In the same pan you used to cook the shallot, add the kale, final tablespoon of minced garlic, and 1 tablespoon of olive oil. 

Saute Kale

Combine Gnocchi, Sauce, &amp; Kale

Add the cooked gnocchi and kale to the sauce and stir to combine.

Top With Parmesan

Top with fresh grated parmesan and enjoy!

https://www.youtube.com/watch?v=ryOZOLnOfjs

Creamy and delicious, this Butternut Squash Gnocchi recipe is perfect for dinner! I love making this for a cozy recipe that I know everyone will love. The best part is that it can also easily be made dairy-free! Every bite is so full of garlicky, rich flavor. The butternut squash sauce is paired with sauteed kale, making this recipe a healthier option. It's so good!

RECIPE: https://www.jaroflemons.com/butternut-squash-gnocchi/

This Butternut Squash Gnocchi is made from scratch using simple ingredients, then tossed in a cozy sage butter sauce to make a delicious, restaurant-worthy meal. Vegan.

Butternut Squash Gnocchi with Sage Butter Sauce

butternut squash (makes about 1 1/4 cup of puree)

nutritional yeast* (optional)

all-purpose flour (plus more for dusting)

salted butter (I used dairy-free)

walnuts (optional)

shallot (fine dice)

black pepper

Sage (crushed*)

Prep: Preheat the oven to 350F and line a baking sheet with parchment paper.

Roast the Butternut Squash: Peel the squash and discard any seeds or pulp. Cut the squash into thin 1/2” slices and place on the lined baking sheet. Bake in the middle rack of the oven for 25 to 30 minutes, until the squash is easily pierced with a fork.

Mash the Squash: Transfer the squash to a bowl and mash well with a potato masher, until you have an even puree. You can also blend the squash in a food processor, but this will result in a slightly denser gnocchi. Add the olive oil, nutritional yeast, nutmeg, and salt to the puree and mix well.

Make the Dough: Place the flour in a large mound on a wooden cutting board; use your hands or a spoon to create a well in the center of the flour. Transfer the butternut puree to the center of the flour and begin to knead it into the dough. I prefer to use a bench scraper to begin kneading, then eventually switch to my hands. You should be left with a mostly smooth ball of dough that’s slightly sticky to the touch. If the dough is too sticky you can knead in more flour, but note that the gnocchi will become more dense with more kneading and flour. Cover the dough ball in plastic wrap and let rest for 15 minutes.

Form the Gnocchi: While you form the gnocchi, bring a large pot of generously salted water to a boil. Cut the dough into 4 even portions. Dust the cutting board with more flour, then roll out one portion of the dough into a smooth ~1/2” log. Use a bench scraper or sharp knife to cut 1/2” segments of dough off of the log to form each gnocchi. Transfer to a clean baking sheet, and repeat with the remaining 3 segments of dough, dusting with more flour as necessary.

Boil: Add the gnocchi to the boiling water (I cooked them all in one batch) and stir occasionally to prevent sticking. The gnocchi will rise to the top of the pot when they are finished cooking; this should take between 3 and 5 minutes.

Drain: Drain the gnocchi, but do not rinse. Proceed to make the sauce (below), or serve in the sauce of your choosing!

For the Butternut Squash Gnocchi:

Toast the Walnuts (Optional): Melt the oil and butter together in a large saucepan over medium heat (if not using walnuts, proceed to step 2). Add the walnuts to a pan and toast for 3 to 5 minutes, stirring occasionally, until they are fragrant and golden. Use a slotted spoon to remove the nuts from the pan and transfer to a paper towel-lined plate; set aside.

Add the Gnocchi: Add the cooked gnocchi to the pan and spread out to form an even layer across the bottom. Do not touch the gnocchi; allow them to pan-fry for 2 to 3 minutes, until the bottom side is golden-brown.

Aromatics: Use a spoon or spatula to toss the gnocchi around and move to one side of the pan. Add the shallot, sage, black pepper, and salt to the butter mixture. Sauté for 3 minutes, stirring occasionally, until the shallot is translucent and the butter is browned.

Deglaze: Add the white wine to the pan and scrape off any brown bits that may be on the bottom of it. Mix well and simmer for the gnocchi for an additional 5 to 7 minutes, until the wine has cooked off and the gnocchi begin to get crispy again.

Serve: Return the toasted walnuts to the pan and mix well. Serve warm, topped with additional black pepper or as desired. Leftovers will keep in the refrigerator for up to 5 days.

For the Sage Butter Sauce:

This easy 3-ingredient gnocchi made from scratch in just a few minutes is indeed worth trying! This gluten-free, egg-free, and vegan version of traditional potato gnocchi is made with butternut squash. Just boil water, cook for a few minutes, and add your favorite seasonings and sauce to enjoy a hearty, healthy meal at any time.

all purpose gluten-free flour

sea salt

cashews

water

nutritional yeast flakes

onion powder

garlic powder

Preheat the oven to 400°F. Peel and chop the squash, then bake for 40 minutes or until tender on a baking sheet. I used a fork to mash them, but if you like, you can puree it in a food processor or with a hand blender. Let it cool.

In a bowl, mix the gluten-free flour and salt, then add mashed butternut squash. Mix well until it is thoroughly combined.

In a large pot, bring water to a boil, and add a pinch of salt.

Dust flour lightly over a clean countertop. Divide the dough in half and make two thin ropes. You may dust the ropes with more flour if the dough is too sticky. Cut the rope into 1-inch slices.

Use a gnocchi board. Place the gnocchi dough on the board and press gently across the board with your thumb to make an indentation on the gnocchi. Use a fork. If you don't have a gnocchi board, don't worry; use fork tines to make an indentation.

Place prepared gnocchi on a parchment-lined baking sheet and lightly dust with flour to prevent sticking.

Add the gnocchi to boiling water and cook until they float. Drain and top with your favorite sauce.

Place cashews, water, nutritional yeast flakes, onion powder, garlic powder, salt in a high-speed blender and process until smooth.

Pour vegan sauce in a pot over medium-high heat, cook until thick, stirring constantly with a whisk

Pour over gnocchi and serve.

For The Vegan Cheese Sauce

Never heard or saw this before but, it's something I would definitely love to try and, it looks amazing

Never heard or saw this before but, it looks like something I would definitely love to try and it looks amazing

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Top 6 butternut squash gnocchi recipes from across the web

The most viewed butternut squash gnocchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut Squash Gnocchi

Butternut squash gnocchi with brown...

Creamy Butternut Squash Gnocchi

Butternut Squash Gnocchi

Butternut Squash Gnocchi with Sage ...

Butternut Squash Gnocchi

The most viewed butternut squash gnocchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine