Hey friends!
Are you in the mood for some pasta magic?
Today, I’m excited to share my recipe for butternut squash gnocchi.
These little dumplings are soft, flavorful, and a delightful twist on classic gnocchi.
Plus, they’re perfect for cozy nights in or impressing your friends at dinner!
Let’s get cooking!
Ingredient Substitutions
Butternut squash can be replaced with sweet potato or pumpkin for similar texture and flavor. These alternatives offer comparable nutritional benefits and work well in gnocchi recipes. Adjust cooking time as needed to achieve the right consistency.
All-purpose flour can be substituted with a gluten-free flour blend for those with gluten sensitivities. Use a 1:1 ratio, but be prepared to adjust the amount slightly to achieve the right dough texture.
Parmesan cheese can be replaced with nutritional yeast for a vegan option. Use about half the amount called for, as nutritional yeast has a stronger flavor. This substitution maintains a savory, cheesy taste while accommodating dairy-free diets. For the garnish, consider using toasted breadcrumbs or additional chopped nuts instead of extra Parmesan.
| Preparation Time | 30-45 minutes |
| Cooking Time | 70-80 minutes |
| Total Time | 100-125 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 50-60 g
- Fat: 100-110 g
- Carbohydrates: 140-150 g
Ingredients
- 2 pounds butternut squash (yields 1 cup purée)
- 1/2 tablespoon olive oil
- 3/4 cup parmesan cheese, freshly grated
- 1 1/4 cups all-purpose flour with additional for dusting
- 2 large egg yolks
- 1/2 teaspoon kosher salt (diamond crystal)
- 1/8 teaspoon ground nutmeg
- 1/2 cup semolina for gnocchi trays
- 1 stick unsalted butter
- 1/4 cup sage leaves
- 1/4 cup walnuts, toasted and roughly chopped
- Salt and pepper as needed
- Extra parmesan cheese for garnish
Step 1: Prepare and Roast the Squash
Preheat your oven to 400°F (200°C).
Cut the squash lengthwise in half and discard the seeds.
Place the squash halves cut side up on a baking sheet and brush them with oil.
Roast the squash in the oven until it is very tender when pierced with a skewer and browned in spots, about 1 hour.
Allow the roasted squash to cool slightly before handling.
Step 2: Make the Squash Puree
Once the squash is cool enough to handle, scoop the flesh into a food processor and blend until smooth, creating a puree.
Transfer this puree to a medium nonstick saucepan and stir constantly over medium heat until the juices evaporate and the puree thickens, taking about 15 minutes.
The final consistency should resemble loose dough and be thick enough to cling to an upended spoon.
Measure out 1 cup of the squash puree and let it cool completely.
You can reserve any remaining squash puree for another use.
Step 3: Mix and Refrigerate the Dough
In a large mixing bowl, combine the 1 cup of squash puree, flour, Parmesan cheese, egg yolks, nutmeg, and a pinch of salt.
Mix with a spoon until the dough comes together.
If the dough is very sticky, add more flour, one tablespoon at a time.
Turn the dough onto a floured surface and knead it gently but briefly until it becomes smooth.
Divide the dough into 8 equal pieces, wrap each piece in plastic wrap, and refrigerate for at least 4 hours or overnight to let it firm up.
Step 4: Shape and Chill the Gnocchi
Line two large rimmed baking sheets with parchment paper and sprinkle lightly with semolina flour.
Working with one dough piece at a time, roll the dough on a floured surface into a rope about 1/2 inch thick.
Cut the dough crosswise into 3/4-inch pieces.
Roll each piece along a gnocchi board to create ridges.
Transfer the formed gnocchi to the prepared baking sheets.
Repeat the process with the remaining dough pieces.
Cover the gnocchi loosely with a kitchen towel and chill in the refrigerator for at least 1 hour.
Step 5: Cook the Gnocchi
When ready to cook, bring a large pot of salted water to a boil.
Working in four batches, drop the gnocchi into the boiling water.
Allow them to cook for 3 to 5 minutes, or until they float to the surface and are springy to the touch.
Use a slotted spoon to transfer the cooked gnocchi to a large plate.
Step 6: Prepare the Sage Butter and Serve
In a heavy large skillet, cook butter over medium heat until it turns golden, stirring often, about 4 to 5 minutes.
Add sage leaves and cook for an additional 2 minutes until crisp.
Add the cooked gnocchi to the skillet and toss until they are heated through and coated with the butter sauce, about 5 minutes.
Season with salt and pepper to taste.
Transfer the gnocchi to warmed plates and serve with additional Parmesan cheese, toasted walnuts, and a garnish of crispy sage leaves.
