Butternut Squash Gnocchi (Printable)
Pillowy gnocchi infused with sweet roasted squash, finished with savory sage butter for rich flavor.
# Ingredient List:
→ Gnocchi
01 - 1 medium butternut squash (approx. 2 lbs), peeled, seeded, and cubed
02 - 1 large russet potato (approx. 8 oz), peeled and quartered
03 - 1 large egg, lightly beaten
04 - 1 cup all-purpose flour (120 g), plus additional for dusting
05 - ½ cup finely grated Parmesan cheese (50 g)
06 - ½ teaspoon salt
07 - ¼ teaspoon ground nutmeg
08 - Black pepper, to taste
→ Sage Butter Sauce
09 - 4 tablespoons unsalted butter (60 g)
10 - 8 to 10 fresh sage leaves
11 - Salt and black pepper, to taste
→ To Serve
12 - Extra grated Parmesan cheese
13 - Freshly ground black pepper
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss the butternut squash cubes with a drizzle of olive oil. Spread evenly on the sheet and roast until tender and caramelized, 30 to 35 minutes.
02 - Boil the quartered potatoes in salted water until fork-tender, about 15 to 20 minutes. Drain thoroughly.
03 - Pass the roasted squash and boiled potatoes through a potato ricer or mash until smooth. Let cool slightly.
04 - In a large bowl, gently mix the mashed vegetables with the beaten egg, flour, Parmesan, salt, nutmeg, and black pepper until a soft dough forms.
05 - Turn dough onto a floured surface. Add more flour, one tablespoon at a time if sticky, avoiding overworking. Divide into four portions. Roll each into a rope approximately ¾ inch thick and cut into 1-inch pieces.
06 - Roll each piece over the back of a fork or a gnocchi board to create ridges if desired.
07 - Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches. Once they float (2 to 3 minutes), cook one minute longer, then remove with a slotted spoon.
08 - Melt butter in a skillet over medium heat. Add sage leaves and cook until butter is golden and aromatic, about 2 to 3 minutes.
09 - Add cooked gnocchi to the skillet and toss gently to coat and warm through. Season with salt and pepper.
10 - Plate immediately, garnished with additional grated Parmesan and freshly ground black pepper.
# Expert Tips:
01 -
- It feels like sharing a secret to making pillowy gnocchi that hold just the right balance of sweetness and earthiness.
- The sage butter sauce adds a buttery herbal aroma that takes every bite from good to unforgettable.
02 -
- Overworking the dough leads to tough gnocchi, so handle it gently and add flour gradually.
- Using a potato ricer creates an ultra-smooth texture that makes all the difference in pillowy gnocchi.
03 -
- Rest the dough briefly before shaping; it makes rolling smoother and prevents stickiness.
- Adding nutmeg to the dough is a subtle secret that highlights the squash’s natural sweetness.