Creamy Butternut Squash Gnocchi

Creamy Butternut Squash Gnocchi is the ultimate comfort food that combines tender, pillowy gnocchi with the sweet, nutty flavor of roasted butternut squash in a luscious cream sauce. This recipe is ideal for cozy autumn and winter evenings when you crave a warm, satisfying dish that feels indulgent yet wholesome. The velvety sauce, made from roasted squash blended to perfection, coats the gnocchi in a rich, creamy embrace, while a hint of sage and a sprinkle of Parmesan cheese add a gourmet, aromatic touch that elevates every bite. Pair it with a crisp green salad, a crusty loaf of bread, or a glass of white wine to create a dining experience that feels truly special. This recipe not only satisfies the appetite but also warms the soul, making it a dish you’ll want to return to again and again.

Why You’ll Love This Recipe

• Rich and Flavorful: The roasted butternut squash cream sauce is silky, sweet, and savory, making it a standout feature of this dish.
• Perfect Comfort Food: Soft, pillowy gnocchi paired with a creamy sauce is the epitome of comfort.
• Seasonal Delight: Highlighting butternut squash, this recipe captures the essence of fall and winter flavors.
• Customizable: You can tweak the ingredients for dietary needs or personal preferences, such as using gluten-free gnocchi or plant-based cream.
• Impressive Yet Easy: While it feels like a gourmet meal, the steps are straightforward enough for weeknight cooking.

Preparation Time and Servings

• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: 1 hour
• Yield: 4 servings
• Serving Size: 1 generous portion

Nutritional Information (per serving)

• Calories: 420
• Carbohydrates: 55g
• Protein: 9g
• Fat: 17g
• Fiber: 6g
• Sugar: 7g

Ingredients

For the Gnocchi:

• 1 pound gnocchi (store-bought or homemade)

For the Butternut Squash Sauce:

• 1 medium butternut squash, peeled, seeded, and diced (about 4 cups)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1/2 cup heavy cream (or plant-based cream for a vegan option)
• 1/2 cup grated parmesan cheese (optional for vegans)
• 1/2 cup vegetable broth (or water, if preferred)
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)

For Garnish:

• Fresh parsley, chopped
• Extra parmesan cheese
• Toasted pine nuts or walnuts (optional for crunch)

Step-by-Step Instructions

Step 1: Roast the Butternut Squash

1. Preheat the oven to 400°F (200°C).
2. Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet lined with parchment paper.
3. Roast for 25-30 minutes, or until the squash is tender and caramelized around the edges. Flip halfway through for even cooking.

Step 2: Cook the Gnocchi

1. Bring a large pot of salted water to a boil.
2. Cook the gnocchi according to the package instructions, usually 2-3 minutes, or until they float to the surface.
3. Drain the gnocchi and set aside, reserving 1/4 cup of the cooking water.

Step 3: Make the Butternut Squash Sauce

1. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Add the roasted butternut squash to the skillet and mash it slightly with a fork or potato masher.
3. Stir in the vegetable broth, heavy cream, and sage. Cook for 3-5 minutes, stirring frequently, until the sauce is smooth and thickened.
4. Add the parmesan cheese and mix until melted and combined. For a silky texture, blend the sauce with an immersion blender or in a food processor.

Step 4: Combine Gnocchi and Sauce

1. Add the cooked gnocchi to the skillet with the butternut squash sauce. Toss gently to coat, adding a splash of reserved cooking water if the sauce is too thick.
2. Taste and adjust seasoning with salt and pepper as needed.

Step 5: Garnish and Serve

1. Transfer the creamy butternut squash gnocchi to serving bowls.
2. Garnish with fresh parsley, extra parmesan, and toasted pine nuts or walnuts for added texture and flavor.
3. Serve warm and enjoy!

Ingredient Background

Gnocchi

Gnocchi, pronounced “NYO-kee,” are soft dumplings made from potatoes, flour, and sometimes eggs. Their mild flavor and tender texture make them an ideal canvas for rich sauces like this butternut squash cream. You can use store-bought gnocchi for convenience or make them from scratch for a homemade touch.

Butternut Squash

Butternut squash is a winter squash known for its sweet, nutty flavor and vibrant orange color. Roasting enhances its natural sweetness and caramelizes the edges, adding depth to the sauce.

Heavy Cream

Heavy cream lends the sauce its luxurious, creamy texture. For a lighter option, you can substitute half-and-half or a plant-based cream alternative.

Sage

Sage is a classic herb that pairs beautifully with butternut squash, adding an earthy, aromatic note to the dish. Use fresh sage for the best flavor, but dried sage works in a pinch.

Parmesan Cheese

Parmesan cheese enhances the sauce with a savory umami flavor. If you’re making a vegan version, omit the parmesan or use a plant-based cheese substitute.

Technique Tips

• Peeling Butternut Squash: Use a sturdy vegetable peeler or a sharp knife to remove the tough skin.
• Blending the Sauce: For an ultra-smooth sauce, blend the ingredients after cooking. Be cautious with hot liquids in blenders.
• Prevent Sticky Gnocchi: Toss cooked gnocchi in a little olive oil if they’re sticking together before adding them to the sauce.
• Adjusting Sauce Consistency: Use the reserved pasta water to loosen the sauce if it becomes too thick.

Alternative Presentation Ideas

• Stuffed Gnocchi: Use stuffed gnocchi (e.g., ricotta or cheese-filled) for an extra indulgent dish.
• Baked Casserole: Transfer the gnocchi and sauce to a baking dish, sprinkle with breadcrumbs and cheese, and bake at 375°F until golden and bubbly.
• Soup Style: Add more vegetable broth to the sauce for a creamy butternut squash soup with gnocchi.

Additional Tips for Success

• Roast the butternut squash until caramelized for maximum flavor.
• Use freshly grated parmesan for better melting and flavor.
• Keep an eye on the gnocchi while cooking; overcooking can make them mushy.
• Taste and adjust seasoning at each step to ensure balanced flavors.

Recipe Variations

• Vegan Version: Use plant-based cream, omit the parmesan, and top with nutritional yeast for a cheesy flavor.
• Gluten-Free Option: Choose gluten-free gnocchi and ensure all other ingredients are certified gluten-free.
• Spicy Twist: Add a pinch of red pepper flakes or cayenne pepper to the sauce for a bit of heat.
• Herbaceous Additions: Experiment with thyme or rosemary instead of sage for a different flavor profile.

Freezing and Storage

Freezing

• Sauce Only: Cool the butternut squash sauce completely, transfer it to an airtight container, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
• Gnocchi and Sauce: Combine the gnocchi and sauce, then freeze in individual portions for easy reheating.

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce.

Healthier Twist Ideas

• Use whole-wheat or cauliflower gnocchi for added fiber or lower carbs.
• Swap heavy cream for Greek yogurt or cashew cream to reduce fat.
• Increase vegetables by adding spinach, kale, or peas to the dish.

Serving Suggestions for Events

• Pair with a simple arugula salad and a crisp white wine for a refined dinner.
• Serve as a side dish alongside roasted chicken or pork tenderloin for a festive meal.
• Offer crusty bread for dipping into the creamy sauce, making the meal even heartier.

Special Equipment

• Baking sheet for roasting the butternut squash
• Large skillet for preparing the sauce
• Immersion blender or traditional blender for a smooth sauce
• Slotted spoon for removing gnocchi from boiling water

Frequently Asked Questions

1. Can I use frozen gnocchi?

Yes, frozen gnocchi works perfectly. Cook them straight from frozen following the package instructions.

2. What if I don’t have fresh sage?

Substitute with dried sage or another herb like thyme or rosemary.

3. Can I make this dish ahead of time?

You can prepare the sauce in advance and store it in the refrigerator for up to 3 days. Cook the gnocchi fresh and combine before serving.

4. How do I make the dish vegan?

Use plant-based cream and cheese alternatives, and ensure the gnocchi is egg-free.

5. Can I use another type of squash?

Absolutely! Acorn squash or kabocha squash are excellent substitutes.

6. What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Chardonnay pairs beautifully with the creamy sauce and sage.

7. How do I prevent my sauce from being too thick?

Add more broth or reserved pasta water gradually until you reach the desired consistency.

8. Can I make the gnocchi from scratch?

Yes! Homemade gnocchi made with potatoes, flour, and egg yolks is a wonderful option if you have extra time.

Conclusion

Creamy Butternut Squash Gnocchi is a dish that brings together the warmth of seasonal flavors with the satisfying texture of gnocchi, creating a meal that’s perfect for any occasion. The roasted squash lends its natural sweetness to the velvety sauce, while the sage and parmesan provide a savory balance. Easy to customize and adaptable for various dietary needs, this recipe is both versatile and crowd-pleasing. Whether you serve it as a comforting weeknight dinner or an impressive centerpiece for a gathering, this dish will leave everyone asking for seconds.

Print