Description

Butternut squash gnocchi is a delightful dish that combines the sweetness of roasted butternut squash with tender, pillowy dumplings. This recipe is perfect for cozy dinners and gatherings, offering a comforting balance of flavors that will impress family and friends. Easy to prepare yet sophisticated enough for special occasions, this gnocchi will warm your heart and satisfy your cravings.

Ingredients

Scale

2 cups roasted butternut squash (approximately 1 medium squash)
1 ½ cups all-purpose flour
1 large egg yolk
1 tsp salt
¼ tsp nutmeg
For Sage Butter Sauce: 4 tbsp unsalted butter, 10 fresh sage leaves

Instructions

Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out seeds, drizzle with olive oil, sprinkle with salt, and roast cut-side down on a baking sheet for 30-40 minutes until tender.
Once cooled, scoop out the flesh into a bowl and mash until smooth. Mix in egg yolk, salt, nutmeg, and gradually add flour until you form a soft dough.
On a floured surface, roll the dough into ropes about half an inch thick and cut into bite-sized pieces. Use a fork to create ridges on each piece.
Boil salted water in a large pot. Add gnocchi gently; cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon.
In a skillet over medium heat, melt butter and add sage leaves until fragrant. Drizzle sauce over cooked gnocchi and serve immediately.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cup (150g)
Calories: 250
Sugar: 3g
Sodium: 350mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 6g
Cholesterol: 60mg

Keywords: Substitute butternut squash with sweet potatoes or add herbs like thyme for variations. For vegan options, replace egg yolk with aquafaba. To store leftovers, keep them in an airtight container in the fridge for up to three days.