Butternut Squash Gnocchi

Soft, homemade butternut squash gnocchi inspired by traditional Italian gnocchi. Made with roasted squash, flour, and egg, these tender dumplings are rich, comforting, and perfect with butter, sage, or a simple sauce.

5 from 1 vote

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Ingredients

1/2 butternut squash
3 1/2 cups flour
1 tbsp olive oil
1 egg
pinch salt

Instructions

Preheat oven to 400F, roast your squash on a lined baking sheet for 45-55 min until a fork easily goes through (you can make this ahead)
When squash is ready, scoop into a large bowl and mash it with a potato masher.
Add 3 cups of flour, olive oil, egg and pinch of salt into bowl and mix well.
When dough forms a ball, transfer on a floured surface and knead with hands.
Slowly add the remaining 1/2 cup flour until dough isn’t sticky. Add more flour as you need.
Once dough is a nice working texture and not sticky, wrap it with plastic wrap and let rest at room temp for 30 min. This step is VERY important as moisture gets absorbed by the flour and the gluten relaxes resulting in a stronger dough.
Fill a large pot with water generously salted to boil. Start your sauce in a large pan at the same time.
Cut dough in 8 pieces. Take 1 piece and roll out to make a snake the thickness of your finger. Then cut little pieces of about 1/2” each.
With the back of a fork, take cut piece and roll it with your finger. Place freshly made gnocchi on a floured baking sheet in a single layer to dry. Repeat Step 8-9 with the remainder of the dough.
When done making gnocchi, throw portion in the boiling water and let cook for about 5 min. Do NOT stir the water! Let them do their thing until they’re ready and float.
Drain water (always keeping 1 cup of cooking water), and add gnocchi to your sauce pan. Add some of the cooking water and continue cooking for a few min. Enjoy with lots of Parmesan

Notes

P.s. Freeze the rest of the uncooked gnocchi in a ziplock or container with some flour.
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