Butternut Squash Gnocchi Recipe

Cook the Butternut Squash

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes, or until the squash is tender and easily pierced with a fork.

Make the Gnocchi Dough

Once the butternut squash is cool enough to handle, scoop out the flesh and mash it in a large bowl. Add the egg and salt, and mix until combined. Gradually add the flour, 1/2 cup at a time, until a soft dough forms. You may not need all the flour, so add it until the dough is no longer sticky.

Shape the Gnocchi

On a floured surface, divide the dough into 4 pieces. Roll each piece into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces. Use a fork to create ridges on each piece if desired.

Sauté the Garlic

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant, being careful not to burn it.

Prepare the Sauce

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan cheese and nutmeg, mixing until the cheese is melted and the sauce is smooth. Season with salt and black pepper to taste.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking them until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer them to the skillet with the cream sauce.

Combine and Serve

Gently toss the cooked gnocchi in the cream sauce until they are well coated. Serve immediately, garnished with additional grated parmesan and a sprinkle of black pepper if desired.