Butternut Squash Gnocchi
- Total Time: 1 hour 45 mins
- Yield: 4-6 1x
Description
Serve this delicate gnocchi with a simple garlic-sage brown butter sauce for a perfectly warming dinner.
Ingredients
- 1 lb (450 g) Yukon gold potatoes (about three medium)
- 1/2 cup (120 ml) pureed roasted butternut squash
- 1 1/2 cup (360 ml) white flour, plus a little more for dusting
- 3 egg yolks
- 1 tsp sea salt
Instructions
- Pre-heat the oven to 350°F.
- Cut the potatoes in half and lay them on a baking sheet, face down.
- Bake in the oven for about 45 minutes, until cooked thoroughly. You can roast your squash at the same time.
- Remove the skin from the potatoes and mash them in a large bowl.
- Add the squash and egg yolks and mix with a wooden spoon until well combined.
- To this, add 3/4 cup of the flour, the salt, and roughly mix together.
- Add the rest of the flour and work with your hands until the dough is smooth and not to sticky on the outside. Add a bit more flour if needed.
- Split the dough in four and roll them with your hands on a well-floured surface to form 1″ thick logs, resembling long cigars.
- With a dough cutter, cut each cigars into 1/2 inch pieces.
- Roll each piece on a floured gnocchi board (or fork) with your thumb and lay them on a floured tray or sheet.
- Bring a large pot of water to boil.
- Cook the gnocchi in two batches for a few minutes, until they float to the surface.
- Serve with you choice of sauce/cheese/herbs.
- Prep Time: 45 mins
- Cook Time: 1 hour
- Category: Main
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
If You Liked This Recipe, You’ll Love These
- Creamy Lobster Gnocchi Mac and Cheese
- Lemon and Butternut Squash Soup
- Gnocchi al Pomodoro e Acciughe: Homemade Ricotta Gnocchi with Tomato Anchovy Sauce
- Cauliflower Gnocchi with Pea Pesto
Frequently Asked Questions
Why does the recipe use Yukon gold potatoes rather than russet potatoes?
Yukon gold potatoes have a naturally buttery, slightly waxy texture that produces a softer, more delicate gnocchi than starchy russets, which can make dough gluey if overworked. The recipe bakes 1 lb of them face-down at 350°F for about 45 minutes, then skins and mashes them to combine with the 1/2 cup of butternut squash puree.
What does a gnocchi board do, and what can I use if I don’t have one?
A gnocchi board creates the ridges on each dumpling that help sauce cling to the surface. The recipe explicitly offers a fork as a substitute — press and roll each 1/2-inch piece over the tines with your thumb to get the same ridged effect.
How do I know when the gnocchi are cooked?
The recipe gives the clearest visual cue: cook the gnocchi in two batches in boiling water and remove them once they float to the surface. Floating signals that the dough has cooked through and the gnocchi are ready to sauced and served. 
