Easy Butternut Squash Gnocchi

If you love cozy fall recipes, this Easy Butternut Squash Gnocchi will quickly become one of your favorites. Unlike traditional potato gnocchi, this version swaps in roasted butternut squash for a naturally sweet, earthy flavor that pairs beautifully with butter, sage, or creamy sauces. The best part? You don’t need to be an expert cook to make it at home.

Homemade gnocchi often sounds intimidating, but I promise this recipe is approachable, fun, and incredibly rewarding. With just a few pantry staples—flour, squash, egg, and cheese—you can create soft, pillowy dumplings that taste restaurant-worthy. Once you try these little golden bites, you’ll wonder why you ever bought store-bought gnocchi in the first place.

This recipe is all about keeping things simple without sacrificing flavor. By roasting the butternut squash first, you get a deeper sweetness that balances the savory parmesan and nutmeg in the dough. It’s the kind of dish that feels like a warm hug on a cold evening.

Whether you serve it with browned butter and crispy sage, toss it in a creamy sauce, or pair it with roasted vegetables, this easy butternut squash gnocchi will always shine. It’s comforting, customizable, and a perfect way to bring a touch of homemade magic to your dinner table.

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What Makes This Easy Butternut Squash Gnocchi Special?

• Naturally Sweet Flavor: Roasted butternut squash adds a rich, caramelized sweetness that makes these gnocchi stand out.

• Beginner-Friendly: No fancy equipment or advanced pasta skills needed. If you can mash squash and knead dough, you’re good to go.

• Quick to Make: With simple ingredients and clear steps, you can have homemade gnocchi on the table in under an hour.

• Customizable: Works with a variety of sauces—brown butter, tomato-based, or creamy. You can also make it dairy-free with easy swaps.

• Perfect for the Season: This recipe captures the cozy flavors of fall and winter but can be enjoyed year-round.

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Ingredient Notes

• Butternut Squash: The star of the recipe. Roasting concentrates its sweetness. You can substitute pumpkin or sweet potato if you prefer.

• All-Purpose Flour: Creates structure. Don’t add too much or the gnocchi will turn heavy. You can experiment with gluten-free flour blends.

• Egg: Helps bind the dough. For a vegan version, replace with flax egg or omit and adjust flour slightly.

• Parmesan Cheese: Adds savory depth. Nutritional yeast is a great dairy-free alternative.

• Nutmeg: Just a pinch makes a huge difference in enhancing the squash’s natural sweetness.

• Salt & Pepper: Essential for balancing flavors.

• Optional Equipment: A potato ricer or masher helps create a smooth squash base, but a fork works too.

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How To Make Easy Butternut Squash Gnocchi

1. Roast the Squash
   Preheat oven to 400°F (200°C). Cut squash in half, scoop out seeds, and roast cut-side down on a baking sheet for 40–45 minutes until soft and caramelized. Let cool slightly.

2. Mash and Drain
   Scoop out the flesh and mash until smooth. If it looks watery, place it in a clean towel and gently squeeze out excess moisture. This step ensures light gnocchi.

3. Make the Dough
   In a mixing bowl, combine 1 cup mashed squash, 1 beaten egg, ½ cup parmesan, salt, pepper, and nutmeg. Add flour gradually (about 1 ½ cups) until a soft dough forms. It should be slightly sticky but workable.

4. Shape the Gnocchi
   Lightly flour your work surface. Roll dough into long ropes about ¾-inch thick, then cut into 1-inch pieces. Press each piece lightly with a fork to create ridges (optional but helps sauce cling).

5. Cook the Gnocchi
   Bring a large pot of salted water to a gentle boil. Drop gnocchi in batches. They’re done when they float to the top (about 2–3 minutes). Remove with a slotted spoon.

6. Serve
   Toss immediately with browned butter and crispy sage, or your favorite sauce. Serve warm.

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Storage Options

• Room Temperature: Not recommended since gnocchi can spoil quickly.

• Refrigeration: Store cooked gnocchi in an airtight container for up to 3 days. Toss lightly with oil to prevent sticking.

• Freezing: Arrange uncooked gnocchi on a tray and freeze until solid. Transfer to a freezer bag for up to 2 months. Cook from frozen (no need to thaw).

• Reheating: Warm leftovers in a skillet with butter or olive oil for the best texture.

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Variations and Substitutions

• Swap butternut squash with pumpkin or sweet potato for different flavors.

• Make it gluten-free using a 1:1 gluten-free flour blend.

• Try a dairy-free version with vegan parmesan and egg substitute.

• Add fresh herbs like sage, thyme, or rosemary to the dough for extra flavor.

• Serve with different sauces: creamy Alfredo, tomato basil, or a walnut pesto.

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Frequently Asked Questions

1. Can I use canned squash puree instead of fresh?
Yes, but drain it well. Canned puree often has extra water that makes the dough sticky.

2. How do I keep gnocchi from being gummy?
Don’t overwork the dough and avoid adding too much flour. Less is more.

3. Can I make the dough ahead of time?
Yes. Keep dough wrapped tightly in the fridge for up to 24 hours before shaping.

4. How do I know the gnocchi is cooked?
They’ll float to the surface of the pot and look slightly puffed.

5. Can I freeze cooked gnocchi?
It’s better to freeze them raw. Cooked gnocchi tends to get mushy when frozen.

6. What sauce goes best with butternut squash gnocchi?
Brown butter with sage is classic, but creamy garlic sauce or pesto works beautifully too.

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Conclusion

Making easy butternut squash gnocchi at home is simpler than you think. With just a handful of ingredients and some basic steps, you’ll have tender, golden dumplings that feel like a special treat but are doable any night of the week. Try it once, and you’ll never go back to store-bought.

I’d love to hear how you serve yours—drop a comment below and share your favorite sauce pairings!

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