Butternut Squash Gnocchi

I’m a huge gnocchi fan. These butternut squash gnocchi are brimming with hearty flavors and make the ideal weeknight meal for a chilly day.

Traditionally made with potatoes, I substituted mashed butternut squash for the potatoes in this recipe, which gives them a more subtle flavor and makes them incredibly colorful! Add your favorite seasonings and sauce, and turn this simple everyday recipe into an impressive dish for special dinners.

Check out Black Bean Butternut Squash Stew and our favorite Vegan Butternut Squash Recipes.

Butternut Squash Gnocchi

But, for a moment, let’s be honest. Homemade gnocchi seems to be a little more complicated, challenging, and time-consuming than store-bought gnocchi. If that describes you, then this recipe is especially for you!

For a long time, I felt the same way and relied on store-bought gnocchi until I learned how simple it was. I now make my own gnocchi with confidence, and I’m excited to share this step-by-step guide with you so that you become a gnocchi expert too. Are you ready to dive in?

This Butternut Squash Gnocchi recipe will elevate the gourd game beyond soup stew and stuffed squash. You can also use other squash varieties, such as Kabocha, Delicata, Honeynut, or Hubbard, or blend any leftover squash for a delectable flavor medley.

Butternut Squash Gnocchi recipe:

The method of preparing butternut squash gnocchi is similar to the traditional potato gnocchi, except for the proportions and the substitution of mashed butternut squash for mashed potato. To make this gluten-free, egg-free, and vegan version of butternut squash gnocchi, you need three simple pantry ingredients and few simple steps to follow, which are enlisted below: 

Ingredients

• 1 cup butternut squash, roasted
• 1 ¼ cup gluten-free flour or just enough to bind the dough well together
• 1/2 teaspoon sea salt

How to make Butternut Squash Gnocchi?

1. Preheat the oven to 400°F. Peel and chop the squash, then bake for 40 minutes or until tender on a baking sheet. I used a fork to mash them, but if you like, you can puree them in a food processor or with a hand blender. Let it cool.
2. In a bowl, mix the gluten-free flour and salt, then add mashed butternut squash. Mix well until it is thoroughly combined.

1. In a large pot, bring water to a boil, and add a pinch of salt.

1. Dust flour lightly over a clean countertop. Divide the dough in half and make two thin ropes. You may dust the ropes with more flour if the dough is too sticky. Cut the rope into 1-inch slices.

Now comes the tricky part: to make an indentation (also known as Rigagnocchi) on each gnocchi – a must for gnocchi lovers! You can omit this step on a hectic day and serve your gnocchi plain, resembling miniature pillows. If you like to have small indentations on your gnocchi, you have two options:

• Use a gnocchi board. Place the gnocchi dough on the board and press gently across the board with your thumb to make an indentation on the gnocchi.
• Use a fork. If you don’t have a gnocchi board, don’t worry; use fork tines to make an indentation.

Place prepared gnocchi on a parchment-lined baking sheet and lightly dust with flour to prevent sticking.

Add the gnocchi to boiling water and cook until they float. Drain and top with your favorite sauce.

Making gnocchi is undoubtedly a labor of love, but I can assure you that it is well worth the effort. You will get delicious, comforting, and nutritious butternut squash gnocchi!

Preparing Butternut Squash

In this recipe, I have used baked butternut squash to make butternut squash gnocchi. Baking is better than boiling because it results in a drier mixture that takes less flour. The squash can also be steamed until fork tender.

To shorten the baking time, cut the squash into smaller pieces before cooking.

Trouble in handling the dough?

If you feel that the dough is sticky, add some extra flour to make it more supple and manageable.

Seasoning the gnocchi:

If you like to make your gnocchi even more flavorful and tastier, you can add your favorite seasoning in the dough like pepper of your choice, minced garlic, vegan cheese, and more!

Gnocchi serving and topping ideas:

• To make gnocchi even more delectable, heat some vegan butter in a skillet, add gnocchi and sauté until slightly golden. Shake the pan frequently to prevent them from sticking to the bottom of the skillet.
• Serve garnished with fresh sage and vegan parmesan cheese.
• Try the gnocchi with tomato sauce and sprinkle toasted walnuts.
• Serve gnocchi topped with lemon butter sauce, parsley leaves, and grated vegan parmesan cheese to impress your guests!

For lemon butter sauce, in a small pan, melt vegan butter (3-4 tbsp.) at medium heat. Once melted, add the lemon juice (3 tbsp.) and one small chopped garlic clove and cook for approximately 5 minutes on low heat.  

Storing gnocchi:

It’s worth noting that gnocchi doesn’t keep well. They become slightly sticky if refrigerated for an extended period of time. A small tip is to dust the gnocchi with flour before refrigerating, and they should last for 2-3 days, or you can freeze them uncooked.

For freezing, spread them in a single layer on a baking tray and put them in the freezer.  Transfer the gnocchi to zip lock bags once they are firm. You can cook frozen gnocchi directly from the freezer; they will dimple slightly more, but they will taste fresh!

If you try and enjoy this butternut squash gnocchi recipe, please let me know by leaving a comment below.

More butternut squash recipes and tips:

• How to peel and chop butternut squash?
• How to roast butternut squash?
• Vegan Butternut Squash Soup
• Butternut Squash Chickpea Curry
• Butternut Squash Coconut Curry
• Autumn Squash Soup