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Butternut squash gnocchi is a comforting and delightful dish that embodies the essence of autumn with its velvety texture and rich flavors. This homemade pasta alternative offers a unique twist on traditional gnocchi, transforming the humble squash into a star ingredient that not only pleases the palate but also introduces a healthy dose of vegetables into your meals. With its golden hue and sweet, nutty essence, butternut squash gnocchi is perfect for cozy family dinners or elegant gatherings with friends. In this article, we will explore the step-by-step process of making velvety butternut squash gnocchi, from the initial roasting of the squash to crafting a creamy sauce that beautifully complements the dish. Join us as we navigate the delightful world of this comforting recipe that is sure to impress.

Creamy Butternut Squash Gnocchi

Discover the warmth of autumn with velvety butternut squash gnocchi. This homemade dish transforms sweet butternut squash into a comforting pasta, perfect for family dinners or elegant gatherings. Learn the step-by-step process of roasting the squash, crafting the dough, and creating a creamy sauce that beautifully complements the gnocchi. This flavorful recipe not only pleases the palate but also packs a nutritional punch, making it a delightful addition to any meal.
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Ingredients
  

1 medium butternut squash (about 2 pounds), peeled and cubed

2 cups all-purpose flour, plus extra for dusting

1 large egg

1/2 teaspoon salt

1/4 teaspoon nutmeg (freshly grated if possible)

1 tablespoon olive oil

1/2 cup heavy cream

1/2 cup grated Parmesan cheese, plus more for serving

Fresh sage leaves, for garnish

Freshly cracked black pepper, to taste

Instructions
 

Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil and a pinch of salt. Spread it evenly on a baking sheet and roast for about 25-30 minutes, or until the squash is tender and slightly caramelized. Let it cool slightly.

    Make the Gnocchi Dough: In a large mixing bowl, mash the roasted butternut squash until smooth. Allow it to cool completely. Add the egg, salt, nutmeg, and stir to combine. Gradually add the flour, starting with 1 cup, and mix until a soft dough forms. If the dough is too sticky, add more flour as needed, but be cautious not to overwork the dough.

      Shape the Gnocchi: Turn the dough onto a floured surface. Divide it into 4 pieces. Roll each piece into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces. Optionally, use a fork to create ridges on each piece by pressing down gently on the dough.

        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). Use a slotted spoon to remove them and place them on a plate. Repeat with the remaining gnocchi.

          Prepare the Cream Sauce: In a large skillet over medium heat, add olive oil. Once hot, add the heavy cream and Parmesan cheese. Stir constantly until the cheese has melted and the sauce is creamy and smooth. Season with pepper to taste.

            Combine and Serve: Gently add the cooked gnocchi to the cream sauce and toss to coat. Heat for just a minute to combine flavors. To serve, plate the gnocchi, sprinkle with extra Parmesan, and garnish with fresh sage leaves. Enjoy!

              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4