Butternut Squash Gnocchi Recipe
Indulge in our Butternut Squash Gnocchi, a delightful dish featuring velvety, handmade gnocchi infused with the sweet, earthy flavors of roasted butternut squash. Tossed in a rich sage brown butter sauce and finished with a sprinkle of toasted pecans, this comforting pasta is a perfect harmony of texture and taste, making every bite a warm embrace of autumn.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Gnocchi
For the Sauce
Method
Making the Gnocchi
Prepare the Butternut Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it cut side down on a baking sheet. Roast for about 30-40 minutes until tender. Let it cool, then scoop out the flesh.
Make the Dough
In a large bowl, combine the roasted butternut squash, egg, salt, and nutmeg. Gradually add flour until a soft dough forms. You may need more or less flour depending on the moisture of the squash.
Shape the Gnocchi
On a floured surface, divide the dough into sections. Roll each section into a long rope about 1/2 inch thick. Cut into 1-inch pieces and use a fork to create ridges on one side.
Cooking the Gnocchi
Boil the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches. Once they float to the surface, they are cooked. Remove with a slotted spoon and set aside.
Prepare the Sauce
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is browned and the sage is crispy.
Combine and Serve
Add the cooked gnocchi to the skillet with the butter and sage. Toss gently to coat. Serve warm, topped with grated Parmesan cheese, salt, and pepper to taste.