Squash Gnocchi Fall Meal (Printable)

Soft gnocchi combining roasted squash and potato with Parmesan for a warm fall dish.

# Ingredient List:

→ Vegetables

01 - 1½ lbs butternut squash, peeled, seeded, and cubed
02 - 1 medium russet potato, peeled and quartered

→ Dairy

03 - ½ cup finely grated Parmesan cheese
04 - 2 tbsp unsalted butter (optional, for serving)

→ Dry Ingredients

05 - 1½–2 cups all-purpose flour, plus extra for dusting
06 - 1 tsp salt
07 - ¼ tsp freshly ground black pepper
08 - Pinch of nutmeg (optional)

→ Egg

09 - 1 large egg, lightly beaten

→ Garnish

10 - Fresh sage leaves (optional)
11 - Additional Parmesan cheese (optional)

# Directions:

01 - Set oven to 400°F and line a baking sheet with parchment paper. Spread squash cubes evenly and roast for 30–40 minutes until tender and caramelized.
02 - Place peeled, quartered potato in salted boiling water and simmer until fork-tender, approximately 15–20 minutes, then drain thoroughly.
03 - Pass the roasted squash and boiled potato through a potato ricer or mash until completely smooth. Spread on a tray to cool slightly.
04 - Transfer cooled mash to a large bowl. Incorporate Parmesan, salt, pepper, optional nutmeg, and the beaten egg, mixing gently to combine evenly.
05 - Gradually add flour, stirring just until a soft, slightly sticky dough forms. Use only as much flour as needed for workable dough consistency.
06 - Turn dough onto floured surface, divide into four portions, roll each into a rope about ¾ inch thick, and cut into 1-inch pieces. Optionally, roll each piece over the back of a fork to create ridges.
07 - Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches until they float to the surface, about 2–3 minutes, then remove with a slotted spoon.
08 - Melt butter in a skillet over medium heat, add fresh sage leaves and cook until fragrant. Toss cooked gnocchi in sage butter to coat, then serve immediately garnished with additional Parmesan and fresh sage.

# Expert Tips:

01 -
  • The gnocchi taste like comfort food but feel elegant enough for guests—no one guesses how simple they actually are.
  • That subtle sweetness from roasted squash means you need almost nothing to finish them; even just Parmesan and sage transform them completely.
  • Once you nail the dough, you can make these in 20 minutes from scratch, freezing extras for nights when you need something special fast.
02 -
  • Too much flour is the most common mistake—it turns these into dense little hockey pucks instead of clouds. Start low and add flour only when the dough truly needs it to hold together.
  • Don't skip cooling the squash and potato mixture before adding the egg. If they're still warm, the egg begins to cook and you'll end up with a grainy texture instead of silky smoothness.
03 -
  • If your dough feels too sticky to work with, chill it for 15 minutes—it makes handling so much easier without toughening the gnocchi.
  • The fork-ridge trick isn't just for looks; it helps sauce cling to the gnocchi and creates lovely texture from the pan. If you don't have a fork, a wooden skewer works too.

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