The fall and winter seasons are just perfect for comforting dishes, aren’t they? This butternut squash gnocchi recipe is just that- warm and comforting and absolutely delicious!
I’ve been making homemade butternut squash gnocchi for years. In fact, whenever fall rolls around and butternut squash starts to become available, my husband asks when I’m going to make the gnocchi. If you were to ask my husband on the spot what his favorite recipe of mine is, his answer would be this butternut squash gnocchi, no joke.
Of course I don’t make it nearly enough, but when I do, he always jokes “hello old friend” as he devours a bowlful.
These gnocchi are packed full of flavor, they’re not wimpy little gnocchi, they’re a sturdy delicious gnocchi!
And of course, I love how easy they are to make. All you do is you make a dough using cooked butternut squash (I do this step in the microwave because it saves tooooonnnnns of time) and then you add some flour (I like to use a combination of all-purpose and whole wheat flour) and then you roll/cut/and boil the gnocchi- just like you would a pasta.
The cool thing about gnocchi is that they tell you they’re done cooking when they float to the top of the water.
When the gnocchi are done being cooked, I like to serve them with a little melted butter and parmesan cheese. I’m drooling just thinking about these homemade butternut squash gnocchi. I’d love to know – have you ever tried making homemade gnocchi before?
Other recipes you might enjoy:
- 5 ingredient Chicken Gnocchi with Alfredo Pesto
- Healthy Instant Pot Creamy Chicken Gnocchi Soup
- Butternut Squash Salad with Hazelnut Pesto
Butternut Squash Gnocchi Recipe
- 1/2 of a large butternut squash cooked
- 1 1/2 cups ap flour + 1/4 cup for cutting board
- 1 cup wheat flour
- 1/4 cup milk
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp pepper
- Optional for serving:
- 2 tablespoons butter melted
- 4 tablespoons - 1/2 cup Parmesan cheese shredded, divided
- Bring a large pot of salted water to boil.
- Take half of a butternut squash (innards removed) and microwave it in a microwave safe bowl for 5 minutes, check for doneness (a fork should poke easily through) and continue cooking in 1-2 minute intervals, checking in-between, until done. Remove the butternut squash from the microwave, and carefully remove the skin. Scrape the contents of the butternut squash into a food processor.
- Into the food processor add 1 cup of flour, and 1/2 cup of the wheat flour, the milk, nutmeg, salt and pepper. Process until smooth, then add the remaining 1/2 cup of ap flour and 1/2 cup of whole wheat flour. Process the dough. The gnocci dough should be sticky, but not liquidy. If the dough is too soft, add a little bit more flour and process. The denser your dough, the denser your gnocchi will be.
- Carefully transfer gnocchi dough from the food processor onto a flour dusted cutting board. Divide the dough into four equal parts and then roll them into long rows.
- Cut each row into little pieces.
- When the water is boiling, add the cut pieces (the gnocchi) into the water carefully using a slotted spoon.
- Let the gnocchi boil until they float to the top, then carefully remove them with a slotted spoon.
- Once all the gnocchi are done being boiled, return them to the pot and add the butter in to melt it over the gnocchi and sprinkle with cheese.
Hello This looks like a great recipe. How much approximately is half a butternut squash in weight or cups? I want to make sure I get the flour / squash proportions right and think my squash might be a little bit on the small side! What is the general ratio of flour to squash? Thank you!
Hi – great question. I’d say about 1 1/2 cups is a half
Just wow! The last time I made pumpkin gnocchi, they came out rock hard.. the whole family was so disappointed. And the second time I made gnocchi, I seem to remember countless passes through a fine seive.. for creamyness..?
Your recipe looks far easier. However, I don’t have a food processor; Just a pair of hand beaters and a blender. Would a little elbow grease and a wooden spoon suffice?
A blender would be the perfect replacement 🙂
Thanks Phi 🙂
It has been a freezing cold start to winter in Melbourne [Australia]. Knowing that I don’t need any new equipment, this will make the perfect home cooked meal Tonight!
It’s been some time since I’ve made (potato) gnocchi but I’m loving the idea of using squash, or maybe a mix of the two. Sounds great!
I think you’ll love these. They’re a little denser than a potato gnocchi, but man o man are they delicious!
Lisa Huff says
Thank you so much, these are so yummy!
Made this on Friday for dinner..then had to make a second batch for my daughter to take back to college. She’s a vegetarian (as were we all, sort of, when she was home!), so this was a perfect meal. So easy to make and delicious!
Oh my goodness, thank you so much for that wonderful comment, so glad you guys loved these!
Pat Claypoole says
Well, we have a snow day and I have butternut squash, butter and parmesan cheese! Looks like I should be making this in the next day or two (or three, depending on how much snow we get!!) I am out of whole wheat flour; could I use all white?
This would totally be perfect for a snow day meal!! And yes, you can definitely use all white flour – they might be a little airier too (the whole wheat makes them a little denser, but we like them both ways 🙂 )
Mary Lou Blanton says
Made tonight and so YUM! I added some fresh chopped sage to the butter/olive oil which added another layer of complexity.
I made double the recipe and plan to roll out the other half of dough for a veggie lasagne.
Oh my goodness, the addition of fresh sage would be amazing, thank you so much for sharing your feedback 🙂
I have never made gnocchi before and know literally nothing about them. This looks really easy, but I do have one question. Do you melt the butter in the water then add them back into that or are you just reusing the same pot and melting the butter in it then tossing the gnocchi in the butter?
Hi Donna, you add the butter to melt in the pot with the finished gnocci, so the water has already been drained and you’re using the same pot 🙂 Thanks for your comment.
Cheyanne @ No Spoon Necessary says
Clearly your husband has wonderful taste, because gnocchi is the bomb and this butternut squash gnocchi looks EPIC! I absolutely need to make this. STAT! Cheers, girl!
Thank you so much lovely lady! We love gnocchi, and these in particular are amazing!
Hi Phi, yes I have made potato gnocchi and they were delicious but yours look way better than mine. I bet these are wonderful, love that you serve them with a butter sauce. Happy holidays!
I love potato gnocchi – and I honestly don’t know why I’ve never tried classic ones lol, but these butternut squash ones are so yummy! Thank you for commenting, and I hope you have a wonderful holiday season too.
haha that sounds like something my husband says when I make one of his favorites!! This gnocchi looks perfect!
Thank you so much girl, this gnocchi is so yummy, I’m craving it again now 🙂
I haven’t made gnocchi in wayyy too long and think this needs to be my next one. Beautiful photos!!
Homemade gnocchi is just amazing isn’t it? I think you’d love this recipe, and thank you for the compliment