Gnocchi—the beloved Italian potato dumpling—reaches its autumnal peak when made with the sweet, nutty flavor of butternut squash. This recipe for homemade pillowy butternut squash gnocchi yields tender, melt-in-your-mouth dumplings that are surprisingly light, despite their hearty nature. Paired with the classic Brown Butter and Sage sauce, this is a sophisticated, deeply comforting meal perfect for a cozy fall or winter evening.
While making gnocchi is a process that requires a little time and care, the reward is absolutely worth it. The secret lies in one crucial step: reducing the moisture in the squash. Follow these steps precisely to avoid heavy, dense dumplings and achieve that delicate, pillowy texture that makes homemade gnocchi so special.
Why You’ll Love This Recipe
- Pillowy Texture: By carefully controlling the moisture, these gnocchi stay light and soft, avoiding the dense, heavy texture of store-bought versions.
- Intense Fall Flavor: Roasting the butternut squash concentrates its sweetness, which is beautifully complemented by savory Parmesan and warming nutmeg.
- Classic Sauce Pairing: The simple Brown Butter and Sage sauce is the gold standard, providing a rich, nutty fat that perfectly coats the dumplings.
- Rewarding Kitchen Project: The process of making and shaping the gnocchi is a fun, satisfying way to connect with classic Italian cooking.
- Excellent for Freezing: Gnocchi freezes beautifully, making this a great recipe to prep a large batch for quick dinners later.
Ingredients
For the Butternut Squash Gnocchi
- 1 medium butternut squash (about 2 lbs or 900 g, yields 1 cup purée)
- 1 tbsp (15 ml) olive oil
- 1 1/4 cups (150 g) all-purpose flour, plus extra for dusting
- 1 large egg yolk
- 1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving
- 1/2 tsp Kosher salt
- 1/4 tsp ground nutmeg
For the Brown Butter Sage Sauce
- 1/2 cup (1 stick or 115 g) unsalted butter
- 1/4 cup (10 g) fresh sage leaves
- 1/4 cup (30 g) chopped walnuts or pecans, toasted (optional)
Equipment
- Baking sheet
- Food processor or immersion blender
- Medium saucepan
- Large mixing bowl
- Bench scraper or knife
- Large pot (for boiling)
- Slotted spoon
Step-by-Step Instructions
1. Roast and Dry the Squash (The Critical Step!)
- Roast: Preheat your oven to 400°F (200°C). Carefully cut the butternut squash in half lengthwise, and scoop out the seeds. Brush the cut sides with olive oil and season with a pinch of salt. Place the halves cut-side up on a baking sheet. Roast for 45–60 minutes until the flesh is very tender and easily pierced with a fork.
- Purée: Scoop the soft flesh into a food processor and purée until completely smooth. You need 1 packed cup of purée for the dough.
- Dry: Transfer the 1 cup of purée to a small nonstick saucepan. Cook over medium heat, stirring constantly, for 10–15 minutes. This evaporates excess water. The purée should thicken to the consistency of a very thick mashed potato or loose dough. Transfer to a bowl and let cool completely. Cooling is essential.
2. Make the Dough and Shape
- Mix Dough: In a large mixing bowl, combine the cooled squash purée, egg yolk, Parmesan, salt, and nutmeg. Mix gently.
- Add Flour: Add the flour (start with 1 1/4 cups) and mix with a fork or spatula until the dough just comes together into a shaggy mass.
- Knead Briefly: Turn the dough out onto a lightly floured surface. Knead gently for only 20–30 seconds—just until the dough forms a smooth, soft ball. The dough should still be slightly sticky; if it is too wet to handle, add flour one tablespoon at a time. Do not overmix!
- Roll and Cut: Divide the dough into 4 equal pieces. Working with one piece at a time, roll the dough into a long rope about 1/2 inch (1.2 cm) thick. Use a sharp knife or bench scraper to cut the rope into 3/4-inch (2 cm) segments.
- Shape (Optional): Gently roll each segment down the back of a lightly floured fork (or a gnocchi board) to create small ridges. Place the finished gnocchi on a lightly floured baking sheet and cover loosely.
3. Cook and Sauce
- Boil: Bring a large pot of generously salted water to a boil. Working in small batches, drop the gnocchi into the water. The gnocchi are done when they float to the surface and have boiled for 1–2 minutes after floating.
- Make Brown Butter: While the gnocchi boils, melt the butter in a large skillet over medium heat. Cook, swirling the pan, until the butter foams, subsides, and brown specks form at the bottom (about 4–5 minutes). The butter will smell nutty.
- Finish Sauce: Turn off the heat. Add the fresh sage leaves and the toasted walnuts. The sage will immediately crisp up in the hot butter.
- Toss and Serve: Use a slotted spoon to transfer the cooked gnocchi directly from the boiling water into the skillet with the brown butter sauce. Toss gently to coat. Cook over low heat for 1–2 minutes to ensure the gnocchi are heated through. Season with salt and pepper, and serve immediately with extra grated Parmesan cheese.
Substitutions and Variations
- Sauce Alternative: Instead of brown butter, toss the gnocchi with a light creamy tomato sauce (add a splash of cream to your favorite marinara) or a simple pesto sauce.
- Ricotta Addition: For a lighter gnocchi, you can add 1/2 cup (120 g) of whole milk ricotta cheese to the dough mixture (reducing the flour slightly).
- Flour: While all-purpose flour works best, you can substitute with 00 flour or a gluten-free 1-to-1 baking blend.
- Nuts: Substitute walnuts with toasted pecans or slivered almonds. For a nut-free version, use toasted pepitas (pumpkin seeds).
Pro Tips and Common Mistakes to Avoid
- Handle Gently: Gnocchi dough is delicate. Overmixing or kneading for too long will develop the gluten, making the dumplings tough and chewy instead of light and pillowy.
- Test Before Rolling: Always test 2–3 gnocchi pieces in boiling water before rolling the whole batch. If they dissolve, the dough needs more flour (add 1 tablespoon at a time). If they are heavy, you need to add less flour next time.
- Serve Immediately: Gnocchi is best served right away, tossed in the sauce. If they sit too long, they can get sticky.
- Freezing for Later: If you aren’t cooking the gnocchi immediately, freeze the pieces in a single layer on the floured baking sheet until solid, then transfer them to a freezer bag. Cook from frozen, adding a few extra minutes to the boiling time.
Storage, Make-Ahead, and Reheating
- Make-Ahead (Squash): The roasted and dried butternut squash purée can be made up to 3 days in advance and stored in the refrigerator.
- Make-Ahead (Gnocchi): The shaped, uncooked gnocchi can be chilled on the floured baking sheet for up to 1 hour before cooking. For longer storage, freeze them (see freezing tip above).
- Storage (Leftovers): Store leftover gnocchi (already tossed in sauce) in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers in a skillet over low heat with a splash of broth or cream to revive the sauce, tossing gently until warmed through.
Serving Suggestions
Serve this gnocchi as a luxurious main course with a simple, crisp arugula salad dressed with a light vinaigrette. A glass of dry white wine or cider is the perfect pairing for this rich, nutty meal.
Approximate Nutrition
- Yields: 6 servings
- Serving Size: Approximately 1 cup
- Calories: 380 kcal
- Protein: 10 g
- Fat: 20 g
- Carbohydrates: 40 g
Note: These are approximations and vary based on the specific amount of flour needed and the size of the gnocchi.
FAQs
Q: Why is moisture reduction in the squash so important?
A: Butternut squash is naturally high in water. If you don’t remove some of that moisture (by cooking it down or squeezing it), you will have to add much more flour to form a cohesive dough, resulting in heavy, dense, and tough gnocchi.
Q: How do I know when the gnocchi is cooked?
A: Gnocchi is cooked when the pieces float to the surface of the boiling water. Once they float, let them continue to boil for 1–2 minutes to ensure they are cooked all the way through, then remove them immediately.
Q: Can I skip the shaping ridges?
A: Yes, absolutely! The ridges are primarily for presentation and help the sauce cling slightly better. If you are short on time, you can just cut the rope into segments and cook them as smooth pillows.
Q: Can I use packaged potato gnocchi with this sauce?
A: Yes, if you are short on time, you can use high-quality store-bought potato gnocchi. Simply skip the gnocchi prep steps and cook the packaged gnocchi according to the label, then toss in the brown butter sauce.
Q: Why did my dough require more flour than the recipe calls for?
A: The exact amount of flour needed always varies based on the size of the squash, its moisture content, and the humidity in your kitchen. If your dough is too sticky to roll into a rope, add the flour one tablespoon at a time until the dough is manageable.
