This Butternut Squash Gnocchi is a cozy dish that combines soft potato dumplings with the sweet, nutty flavor of butternut squash. It’s like a warm hug for your taste buds!
Making gnocchi can be a fun kitchen adventure! I love rolling the dough and cutting it into little pieces. Toss it in some butter or your favorite sauce, and enjoy a bowl of comfort!
Key Ingredients & Substitutions
Butternut Squash: This ingredient gives the gnocchi its sweet and nutty flavor. If butternut squash isn’t available, pumpkin or sweet potato can be great alternatives. Both will offer a similar texture and taste!
Ricotta Cheese: Adding ricotta makes the gnocchi creamy. If you want to keep it dairy-free, a vegan cream cheese or silken tofu can work instead. I sometimes skip it for a lighter version!
Flour: All-purpose flour is typical, but for a gluten-free option, you can use a 1:1 gluten-free flour blend. Just keep an eye on the dough’s consistency—it may need slight adjustments.
Sage: The fresh sage adds flavor and aroma. If you can’t find fresh sage, dried sage works too, but use less as it’s more concentrated. Thyme is another tasty alternative!
How Do You Properly Cook Gnocchi?
Cooking gnocchi can seem tricky, but it’s quite simple once you know the steps. The key is boiling it until it floats – that tells you it’s done!
- Bring a large pot of salted water to a rolling boil. Salt helps flavor the gnocchi.
- Drop the gnocchi gently; don’t overcrowd them to avoid sticking.
- Keep an eye on them; once they float, let them cook for another 1-2 minutes.
- Use a slotted spoon to remove them, allowing excess water to drain. This keeps them from becoming soggy.
With these tips, your gnocchi will be fluffy and delightful, ready to soak up that sage butter sauce!
Butternut Squash Gnocchi with Sage Butter Sauce
Ingredients You’ll Need:
For the Gnocchi:
- 2 cups butternut squash, peeled and diced
- 1 cup ricotta cheese (optional, for richness in gnocchi)
- 1 large egg
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 1/2 cups all-purpose flour, plus more for dusting
For the Sage Butter Sauce:
- 4 tablespoons unsalted butter
- 12 fresh sage leaves
- 1/3 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 40-45 minutes to prepare from start to finish. You’ll need around 30 minutes for roasting the butternut squash and another 15 minutes for making the gnocchi and cooking them in the delicious sage butter sauce.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat the oven to 400°F (200°C). Spread the peeled and diced butternut squash onto a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until the squash is tender and caramelized. Once done, allow it to cool slightly before proceeding.
2. Prepare the Gnocchi Mixture:
In a large mixing bowl, mash the roasted butternut squash until it’s smooth. If you’re using ricotta cheese, stir it in now for extra creaminess. Then, add the egg, salt, and nutmeg, mixing well to combine.
3. Form the Gnocchi Dough:
Gradually add the flour to your squash mixture, mixing gently until a soft dough forms. Be careful not to overwork the dough, as this can make the gnocchi tough. You want it to be soft yet slightly sticky.
4. Shape the Gnocchi:
Lightly flour a clean surface. Divide the dough into manageable pieces and roll each piece into long ropes about ¾ inch thick. Cut these ropes into 1-inch pieces. If you like, roll each piece over the tines of a fork to create ridges, which helps hold onto the sauce later.
5. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches. They are done when they float to the surface, which takes about 2-3 minutes. Use a slotted spoon to remove them, letting any excess water drain off.
6. Create the Sage Butter Sauce:
In a large skillet over medium heat, melt the butter. Once melted, add the sage leaves and cook until the butter turns golden brown and fragrant, which should take about 3-4 minutes.
7. Combine and Serve:
Carefully add the cooked gnocchi to the skillet and toss gently to coat them in the sage butter. Allow them to sauté for another 2-3 minutes until golden and slightly crispy. Season with salt and black pepper to taste. Finally, sprinkle grated Parmesan cheese over the top and serve hot!
Enjoy your homemade Butternut Squash Gnocchi in sage butter sauce — a perfect autumn comfort meal!
Can I Use Frozen Butternut Squash?
Absolutely! Just make sure to thaw the frozen butternut squash completely before roasting. You can thaw it overnight in the fridge or use the microwave for a quick thaw. Drain off any excess moisture before mashing to avoid a watery dough.
What Can I Substitute for Ricotta Cheese?
If you’re looking to keep the recipe dairy-free or simply want a different flavor, you can use silken tofu as a substitute for ricotta. It creates a similar creamy texture. Alternatively, you might try cottage cheese for a slightly chunkier option if you’re okay with dairy.
How Do I Store Leftover Gnocchi?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. If you want to freeze them for later, lay the uncooked gnocchi on a baking sheet to freeze individually, then transfer to a freezer bag. When ready to cook, you can boil them straight from the freezer without thawing!
Can I Make the Gnocchi Ahead of Time?
Yes, you can! You can prepare the gnocchi dough and form them a few hours in advance. Just keep them on a floured surface, covered with a kitchen towel to prevent drying out. Cook them just before serving for the best texture!
