Description
Light and fluffy butternut squash gnocchi that melt in your mouth! These homemade gnocchi are simple to make and pair beautifully with sage butter, parmesan, or your favorite sauce.
Ingredients
Units
Scale
- For the Gnocchi:
- 1 medium butternut squash (about 2 lbs), roasted and mashed
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 – 2 cups all-purpose flour (plus more for dusting)
- For the Sage Butter Sauce (Optional):
- 4 tablespoons unsalted butter
- 6–8 fresh sage leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Grated Parmesan (for serving)
Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and place cut-side down on a baking sheet. Roast for 40-50 minutes until tender. Let cool, then scoop out the flesh and mash until smooth.
- Make the Dough: In a large bowl, combine the mashed squash, ricotta, egg, Parmesan, salt, and nutmeg. Mix well. Gradually add the flour, starting with 1 ½ cups, mixing until a soft dough forms. Add more flour as needed to prevent stickiness.
- Shape the Gnocchi: Transfer the dough to a floured surface. Divide into 4 pieces and roll each into a long rope about ½ inch thick. Cut into 1-inch pieces and, if desired, roll each piece over a fork to create ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop in the gnocchi in batches. Cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon and drain.
- Make the Sauce (Optional): In a skillet, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden brown and the sage is crispy, about 3 minutes. Toss the cooked gnocchi in the sage butter, season with salt and pepper, and serve with grated Parmesan.
Notes
- If your dough is too sticky, add a little more flour, but don’t overdo it—too much flour makes the gnocchi dense.
- For extra flavor, roast the butternut squash with garlic and herbs.
- Freeze uncooked gnocchi on a baking sheet, then transfer to a freezer bag. Cook straight from frozen—just add an extra minute to the boiling time.
Nutrition
- Calories: ~350
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg