Working with butternut squash in gnocchi has become one of my favorite kitchen experiments. The soft, slightly sweet flavor of the squash pairs so well with simple savory seasonings that the ordinary potato gnocchi just can’t compete with it. When you make your own savory butternut squash gnocchi, you get fluffy, tender pillows that melt in your mouth—plus the warm, comforting aroma fills the whole kitchen.
My journey to the perfect savory butternut squash gnocchi started on a chilly fall evening when I wanted something special yet simple. After trying several recipes and tweaking the ratios, I found a method that works every time without too much fuss. The secret is balancing the moisture of the squash with flour and ricotta so the dough isn’t sticky but still feels light.
Whether you’ve never made gnocchi before or you’re an old pro, this recipe is approachable and fun. You’ll get hands-on with this classic Italian treat and enjoy a dish that’s both rustic and elegant at the same time. Ready to dive into making your own savory butternut squash gnocchi? Let me show you how.
Ingredients for Savory Butternut Squash Gnocchi
Getting your ingredient list right is the first step toward perfect gnocchi. Here’s what you’ll want to gather with clear, precise measurements and prep details so everything flows smoothly:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and diced into 1-inch cubes
- 1 cup whole-milk ricotta cheese (drained if very wet)
- 1 large egg, beaten
- 1 ½ to 2 cups all-purpose flour (start with 1 ½ cups and add more as needed)
- ¼ teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or unsalted butter (for cooking)
- Optional: Fresh sage leaves or rosemary for garnish
Note: Make sure your squash is well drained and cooled after roasting or steaming, so the dough isn’t watery. This step helps the gnocchi keep their shape when cooked.
Savory Butternut Squash Gnocchi Recipe with 5 Irresistible Ingredients
Savory Butternut Squash Gnocchi recipe with 5 simple ingredients that bring rich flavor and comfort to your dinner table fast
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Dinner
- Cuisine: Italian
Ingredients
Instructions
Notes
Fluffy, tender homemade gnocchi made with butternut squash, ricotta, and a touch of nutmeg, perfect for a cozy, savory meal that fills your kitchen with a warm, comforting aroma.
How to Prepare Savory Butternut Squash Gnocchi: Step-by-Step
Making gnocchi sounds fancy, but with this step-by-step guide, you’ll have a clear path from raw squash to perfect gnocchi ready to boil. Pay close attention to the dough texture and timing for resting.
- Cook the Butternut Squash: Roast the diced squash on a baking sheet at 400°F for 25–30 minutes until soft and slightly caramelized, or steam until tender. Let it cool completely, then mash it until smooth with a fork or potato masher.
- Mix the Dough: In a large bowl, combine the mashed squash, ricotta cheese, and beaten egg. Season with nutmeg, salt, and pepper. Gradually add the flour, starting with 1 ½ cups and mixing gently until the dough comes together but isn’t sticky. Add more flour little by little if needed.
- Knead Lightly: Turn the dough onto a floured surface. Knead it gently just a few times to bring it all together. Over-kneading can make gnocchi tough, so keep it soft yet manageable.
- Shape Your Gnocchi: Divide the dough into 4 portions. Roll each into ½-inch thick ropes on a floured surface. Cut ropes into 1-inch pieces. You can leave them plain or roll each piece over the tines of a fork to create ridges which help sauce cling better.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop in gnocchi a few at a time to avoid overcrowding. When they float to the surface (about 2-3 minutes), scoop them out carefully with a slotted spoon.
- Finish with Flavor: Toss the cooked gnocchi in olive oil or butter warmed in a pan to give them a light, silky coating. You can add fresh sage leaves or rosemary right at this stage for herbal aroma and extra flavor.
Keep the dough covered if you’re shaping in batches, so it doesn’t dry out. Also, don’t worry if a few gnocchi aren’t perfectly shaped—the texture and flavor are what really count.
Why You’ll Love This Savory Butternut Squash Gnocchi Recipe
- It’s a hands-on way to enjoy fresh homemade gnocchi with a twist on the traditional potato base
- The butternut squash adds a natural sweetness that balances savory toppings beautifully
- This recipe is adaptable—you can swap ricotta for mascarpone or add herbs in the dough
- Once cooked, gnocchi pair well with simple sauces, letting their flavor shine
- It’s perfect for cozy dinners when you want something comforting without complicated ingredients
Frequently Asked Questions About Savory Butternut Squash Gnocchi
Can I make gnocchi dough ahead of time and refrigerate it?
Yes, you can shape the gnocchi and place them on a floured tray covered loosely. Refrigerate for up to 24 hours before cooking. Avoid stacking them to prevent sticking. If freezing, arrange them on a tray first, freeze until solid, then transfer to a freezer bag.
Can I substitute regular potatoes for butternut squash in this recipe?
While you can use potatoes, butternut squash adds a unique flavor and softness that changes the character of the gnocchi. Potatoes result in a more neutral taste and often a different texture. This recipe is designed specifically for the squash’s moisture and sweetness.
What sauce works best with savory butternut squash gnocchi?
I love tossing these gnocchi with browned butter and sage or a simple sage cream sauce. Garlic and fresh herbs enhance the savory notes nicely. Even a light drizzle of olive oil with Parmesan and black pepper works great.
How do I know if my gnocchi dough has enough flour?
The dough should hold together without being sticky or wet. It will feel soft but not sticky to your hands and shouldn’t crumble. Adding flour little by little while mixing helps you reach just the right consistency.
Is it okay if my gnocchi are irregular in shape?
Definitely! Homemade gnocchi don’t have to be perfect. Irregular shapes make them feel rustic and authentic. As long as they’re not falling apart, they’ll cook up beautifully and taste amazing.
How to Store and Reheat Savory Butternut Squash Gnocchi
If you have leftovers or want to prepare gnocchi ahead, store them properly so they stay tasty and keep their texture. Here’s the best way:
- Refrigerating: Place cooked gnocchi in an airtight container in the fridge. Use within 2 days. Reheat gently in a pan with a bit of butter or olive oil to avoid overcooking and turning mushy.
- Freezing Fresh Gnocchi: Freeze uncooked gnocchi flat on a tray, then transfer to a freezer-safe bag. They keep well for up to 2 months. Boil frozen gnocchi directly—just add an extra minute to cooking time.
- Reheating Frozen Gnocchi: Cook from frozen by dropping them straight into boiling water. Once they float, you can pan-fry briefly if you want a golden crust.
Don’t toss cooked gnocchi in the freezer—it changes their texture and they tend to fall apart. Always freeze them raw if you plan to store.
