This butternut squash gnocchi is a warm, comforting dish that’s perfect for fall. It’s soft, pillowy, and has a lovely hint of sweetness from the squash!
I love how it pairs well with a simple butter sauce and a sprinkle of cheese. It’s like a cozy hug for your taste buds! Plus, making gnocchi is a fun way to spend time in the kitchen.
Key Ingredients & Substitutions
Butternut Squash Puree: Roasting makes the squash sweet and flavorful. If you’re short on time, canned purée works too, but fresh is always better for texture and taste!
All-Purpose Flour: This is key to forming dough. If you’re gluten-free, try a gluten-free flour blend or almond flour, but remember your dough may be a bit stickier.
Egg: The egg helps bind the dough. For a vegan version, you can use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) to achieve a similar binding effect.
Parmesan Cheese: A sprinkle of cheese adds flavor. You can substitute with Pecorino Romano, nutritional yeast for a vegan option, or simply skip it for a dairy-free dish.
Bacon or Pancetta: This is optional but adds a nice crunch. If you want a vegetarian option, use sautéed mushrooms for a similar savory punch!
How Do I Achieve the Perfect Gnocchi Texture?
Making gnocchi can be tricky if you want the right softness. Here’s how to ensure a great texture:
- Use just enough flour to make a workable dough. Too much flour can lead to dense gnocchi.
- Be gentle when mixing. Overworking the dough can make it tough.
- Don’t worry about perfect shapes; rustic is wonderful!
Test a batch by boiling them first. If they float, they’re ready. If not, adjust your dough with more flour to get the right consistency. Happy cooking!
Delicious Butternut Squash Gnocchi Recipe
Ingredients You’ll Need:
For the Gnocchi:
- 2 cups butternut squash puree (roasted and mashed)
- 1 ½ to 2 cups all-purpose flour (plus extra for dusting)
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
For the Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup fresh kale or spinach, roughly chopped
- ¼ cup grated Parmesan cheese (plus extra for garnish)
Optional Toppings:
- Crumbled crispy bacon or pancetta
- Fresh parsley or microgreens for garnish
- Salt and black pepper to taste
- Red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 1 hour for preparation and cooking. Most of the time is spent roasting the butternut squash and making the gnocchi. Just follow the steps, and soon you’ll have a comforting dish ready to serve!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Start by preheating your oven to 400°F (200°C). Take your whole butternut squash and pierce it a few times with a fork. Roast it in the oven for about 45-60 minutes until it’s soft. Once it’s cool enough to handle, scoop out the flesh and puree it in a blender or mash it with a fork until smooth. You should end up with about 2 cups of puree.
2. Make the Dough:
In a large mixing bowl, combine the butternut squash puree, egg, salt, and nutmeg. Gradually mix in the flour, starting with 1 ½ cups. Stir gently until a soft dough begins to form. The dough should feel slightly sticky but manageable. If it’s too sticky, sprinkle in extra flour until it reaches the right consistency.
3. Shape the Gnocchi:
Lightly flour your work surface and place the dough onto it. Divide the dough into 4 equal sections. Roll each section into a long rope that’s about ½ inch thick. Cut the ropes into 1-inch pieces. To shape the gnocchi, you can press each piece gently with the tines of a fork to create ridges or leave them as soft pillows. Place the shaped gnocchi on a floured tray.
4. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Cook the gnocchi in batches by dropping them into the boiling water. Keep an eye on them; they’ll float to the surface when they’re cooked! After they float, let them cook for an additional 1-2 minutes, then carefully remove them with a slotted spoon and set them aside.
5. Prepare the Sauce:
In a large skillet, melt the butter over medium heat. When the butter is melted, add the minced garlic and sauté it for about 1 minute until it’s fragrant. Then, add the chopped kale or spinach, and stir until it wilts, about 3-4 minutes. Season with salt and pepper to taste.
6. Combine Everything:
Now it’s time to add the cooked gnocchi to the skillet! Toss them gently to coat them with the garlic butter and the greens. Cook for another 2-3 minutes until they get a lovely slight golden crust.
7. Final Touches:
Stir in the grated Parmesan cheese and give it a taste. Adjust the salt and pepper if needed. Then, serve your gnocchi topped with crumbled crispy bacon or pancetta (if using), extra Parmesan, and fresh parsley or microgreens. For a kick, you can sprinkle some red pepper flakes on top too!
Enjoy your delightful and rich Butternut Squash Gnocchi! It’s a warm, tasty dish perfect for any meal.
Can I Use Frozen Butternut Squash Puree?
Yes, you can! Just make sure to thaw it completely before using. You can thaw it overnight in the fridge or in a microwave. Once thawed, drain any excess moisture for better dough consistency.
What If My Dough is Too Sticky?
If your dough feels too sticky, don’t worry! Just sprinkle in more flour, a little at a time, while kneading gently until the dough reaches a manageable consistency. Aim for slightly sticky but not overly so.
How Should I Store Leftover Gnocchi?
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. If you want to store uncooked gnocchi, arrange them in a single layer on a floured tray and freeze. Once frozen, transfer to a zipper bag for longer storage. Boil them straight from the freezer when ready to eat!
Can I Make This Recipe Vegan?
Absolutely! You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use vegan butter and nutritional yeast in place of Parmesan. Enjoy your delicious vegan Butternut Squash Gnocchi!
