Butternut squash gnocchi has become one of those dishes I can’t get enough of. It blends the comforting feel of homemade gnocchi with the subtle sweetness and earthiness of butternut squash. Making this from scratch feels like a mini celebration every time I get into the kitchen. What I love about savory butternut squash gnocchi is how it turns a humble vegetable into these tender little pillows that soak up any sauce you pair them with. I remember the first time I made it – the smell of roasted squash filled the house, and I couldn’t wait to get those soft bites on my fork. This recipe walks you through the process step-by-step, making it easy and approachable even if you haven’t tackled gnocchi before. Plus, the savory twist with sage butter or a garlic cream sauce just takes it over the top, trust me.
Ingredients for Savory Butternut Squash Gnocchi
Having clear, precise ingredients makes or breaks a gnocchi recipe, and butternut squash gnocchi is no exception. Here’s what you’ll need to get those perfect dumplings on your plate:
- Butternut squash – peeled, seeded, and cut into roughly 1-inch cubes (about 3 cups cooked)
- All-purpose flour – 1 to 1 ¼ cups, plus extra for dusting (adjust as needed)
- Ricotta cheese – ½ cup, well-drained (important to avoid soggy dough)
- Grated Parmesan cheese – ¼ cup (adds flavor and texture)
- Large egg – 1 (helps bind everything together)
- Salt – 1 teaspoon, for gnocchi dough
- Freshly ground black pepper – to taste
- Nutmeg – a light pinch (optional, enhances flavor)
- Butter – 4 tablespoons (for cooking the gnocchi and sage sauce)
- Fresh sage leaves – about 10, whole
- Garlic – 1 clove, minced (optional, for the sauce)
Be sure to drain the ricotta well by wrapping it in a kitchen towel or fine mesh strainer for 30 minutes before mixing it into the dough. This keeps the texture from becoming too wet. For the butternut squash, roasting is the best way to get a deep, sweet flavor and dry texture needed for a dough that holds together.
PrintSavory Butternut Squash Gnocchi
Try our Savory Butternut Squash Gnocchi recipe with 5 flavors that turn simple meals into unforgettable comfort food moments
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Italian
Ingredients
- 3 cups cooked butternut squash (peeled, seeded, and cut into roughly 1-inch cubes)
- 1 to 1 ¼ cups all-purpose flour, plus extra for dusting
- ½ cup ricotta cheese, well drained
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- A light pinch of nutmeg (optional)
- 4 tablespoons butter
- About 10 fresh sage leaves
- 1 clove garlic, minced (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss the peeled and cubed squash with a little olive oil and salt. Spread evenly on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
- Once cool enough to handle, mash the roasted squash with a fork or blend lightly in a food processor into a smooth but not watery purée. Let cool completely.
- In a large bowl, combine the butternut squash purée, drained ricotta, Parmesan, egg, salt, pepper, and nutmeg if using. Stir until mostly smooth.
- Add 1 cup of flour and gently mix until the dough starts to come together. If it’s too sticky, sprinkle in more flour a little at a time until dough is soft but manageable.
- Lightly flour your work surface. Divide the dough into 4 portions. Roll each into a thick log approximately ¾ inch in diameter. Cut into ¾-inch pieces and optionally press each piece with a fork to create ridges.
- Bring a large pot of salted water to a boil. Drop gnocchi pieces in batches. Once they float to the surface (usually 2–3 minutes), transfer with a slotted spoon to a plate.
- In a skillet over medium heat, melt butter. Add fresh sage leaves and cook for 2–3 minutes until crisp. Stir in minced garlic if using and cook carefully without burning.
- Add cooked gnocchi to the skillet with sage butter and gently toss to coat. Serve immediately with extra Parmesan if desired.
Notes
Butternut squash gnocchi combines the comforting texture of homemade gnocchi with the subtle sweetness and earthiness of butternut squash. This savory recipe features roasted squash, ricotta, Parmesan, and a sage butter or garlic cream sauce for a tender and flavorful dish that’s simple to prepare.
Instructions: How to Prepare Savory Butternut Squash Gnocchi
Let me guide you through this step-by-step. I promise it’s easier than you think once you get started.
- Roast the butternut squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed squash with a little olive oil and salt. Spread evenly on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized. This step’s key — it concentrates sweetness and ensures your gnocchi isn’t soggy.
- Prepare the squash purée: Once cool enough to handle, mash the roasted squash with a fork or blend lightly in a food processor. You want a smooth but not watery purée. Let the purée cool completely before moving to the next step.
- Make the gnocchi dough: In a large bowl, combine the butternut squash purée, drained ricotta, Parmesan, egg, salt, pepper, and nutmeg if using. Stir until mostly smooth. Add 1 cup of flour and gently mix until the dough starts to come together. If it’s too sticky, sprinkle in more flour a little at a time – but don’t overdo it, or your gnocchi will be dense. The dough should be soft but manageable.
- Shape the gnocchi: Lightly flour your work surface. Divide the dough into 4 portions. Roll each into a thick log approximately ¾ inch in diameter. Then cut each log into ¾-inch pieces. You can leave them plain or press with a fork gently to create the characteristic ridges. These ridges help hold sauce better.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi pieces in batches, careful not to overcrowd. Once they float to the surface (usually in 2–3 minutes), transfer them with a slotted spoon to a plate.
- Make sage butter sauce: In a skillet over medium heat, melt butter. Add fresh sage leaves and let them crisp up in the butter for 2-3 minutes. Stir in minced garlic if you want a slight kick but be careful not to burn it.
- Toss and serve: Add cooked gnocchi to the skillet with sage butter and gently toss to coat. Serve immediately with extra Parmesan on top if you like.
Don’t rush the dough mixing – a little patience here pays off in tender gnocchi. Also, drying the ricotta and fully cooling the squash purée before mixing help the dough come together smoothly.
Why You’ll Love This Savory Butternut Squash Gnocchi Recipe
- Simple ingredients: You probably already have most of what you need on hand.
- Hands-on fun: Making gnocchi feels like a craft and is surprisingly easy once you get the hang of it.
- Rich flavors: Roasting the squash and using fresh sage give this dish a wonderful, savory depth.
- Customizable: The recipe adapts well if you want to add more herbs or swap cheese types.
- Comfort food twist: Gnocchi feels indulgent, but this version brings an autumnal, fresh vegetable to the foreground.
Every time I make this, it feels like a special treat, even on ordinary weekdays. It’s satisfying to serve something homemade and fresh that tastes complex but is so straightforward to prepare.
Tips for Success with Savory Butternut Squash Gnocchi
- Don’t skip roasting: It makes all the difference in flavor and dough texture.
- Well-drain ricotta: Avoid watery dough that won’t hold shape.
- Adjust flour carefully: It’s normal to add more but add slowly to prevent toughness.
- Test one gnocchi first: Boil one or two to check texture and flour balance before shaping the entire batch.
- Work on floured surfaces: Keep your hands and surface floured to prevent sticking without adding too much flour to the dough.
- Use fresh sage: It crisps beautifully in butter and elevates the dish beyond just plain sauce.
These small details keep the gnocchi light and tender with perfect bite every time.
Nutritional Information Disclaimer
Nutritional values for this recipe can vary based on the brands and specific ingredients you use, as well as portion sizes. This post does not provide precise nutrition data. For an estimate tailored to your ingredients, consider using a nutrition calculator or app with the quantities measured in your kitchen.
Frequently Asked Questions About Savory Butternut Squash Gnocchi
Can I make the butternut squash gnocchi dough ahead of time?
Absolutely. You can shape the gnocchi and place them on a floured baking sheet. Cover loosely with plastic wrap and refrigerate for up to 24 hours before cooking. For longer storage, freeze them on the sheet until firm, then transfer to a sealed bag and cook from frozen by adding a minute or two to the boiling time.
What can I substitute if I don’t have ricotta cheese?
Cottage cheese can work in place of ricotta if drained very well, but it may change the texture slightly. Some people use mashed potatoes instead of ricotta for a different take on the dough. Just remember the consistency is key—it shouldn’t be too wet or dry.
Is there a way to make this gnocchi dairy-free?
Yes, you can skip the ricotta and Parmesan and add a bit more flour to keep the dough together. For richness, try blended silken tofu or a nut-based cream substitute. The texture will be a little different but still tasty, especially paired with a garlic olive oil sauce.
How do I know when the gnocchi are cooked?
When you drop them in boiling salted water, they’ll sink at first, then float to the top within about 2 to 3 minutes. Once they float, let them cook for 30 additional seconds, then scoop them out gently—this signals they’re done and tender.
Can I add other herbs or spices to the gnocchi dough?
Yes, herbs like rosemary, thyme, or chives blend wonderfully in the dough. Just add them finely chopped and in small amounts so they don’t overpower the butternut squash’s natural flavor.
