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.