Butternut Gnocchi

I’ve attempted various gnocchi recipes before and so far the only ones I liked were the ricotta ones I posted here. But these butternut gnocchi were a great success. Try them with tomato sauce, the sun-dried tomato pesto I posted the other day, or even just parmesan, butter and black pepper!

Butternut Squash Gnocchi

ButternutGnocchi2

  • 675g  (2  1/2 cups) butternut squash puree (I roasted my own butternut for this)
  • 50g (1/2 cup) grated parmesan cheese
  • 3/4 tsp salt
  • 425 – 500g (3 1/2 – 4 cups) flour
  • 1 egg and 1 egg yolk
  • nutmeg

First make sure your puree is really smooth, then mix in about 400g of the flour and all the other ingredients. Depending on how much moisture is in your puree, you may need the whole 500g of flour, but try not to add too much as this should be a very soft dough. Use plenty of flour on your work surface and divide the dough in half. Form into two long “sausage” rolls, about 2-3cm in diameter, and then cut them into bite-sized pieces. If you like, you can roll the back of a fork over them and fold them over, but this is optional.

Put them on a sheet of greaseproof paper on a tray, so they are not touching each other. If you make them ahead, they then go in the fridge or even freezer. (Once frozen they can then be packed in a freezer bag for future use.) If using immediately, cook in boiling water until they rise to the top of the pot, and then give them another couple of minutes before removing with a slotted spoon.  They can be eaten like this with a sauce, but even better is if they are then browned in a frying pan in some hot olive oil/butter!

Here they are with my red pesto…. Yummy!

ButternutGnocchiWithRedPesto

They have a lovely flavour and texture. And although it does take a little extra time to prepare them, they are so much better than the store-bought ones.

😀

Have you ever made gnocchi before?

51 thoughts on “Butternut Gnocchi

    • I made potato gnocchi twice – the first time they were wonderful, the second time a disaster, sticking to everything! (My guests got pasta instead!) I’ve made these squash ones several times though and the recipe works well for me, so hope you enjoy them Donna!

  1. Been waiting for this recipe since i saw the photos in your red pesto post! My husband made gnocchi once which turned to mush when it was added to the boiling water… since then we’ve stuck to the baked semolina gnocchi!

    • I had a similar experience with potato gnocchi – the washing up was a nightmare and we ended up having pasta instead! This recipe ihas proved reliable though! Hope you enjoy them Sarah!

  2. I have never made gnocchi before, Cathy, but I’ve always wanted to. I think this recipe is irresistible. I definitely plan to give it a try.I love butternut squash and I am sure this would be so tasty, and just a little different. Perfect!

    • I used a medium to large butternut and cut it into smallish pieces (two bites?) – it cooks quicker and dries out nicely too if you leave it to cool before processing. I didn’t have any excess moisture in mine to squeeze out, but just aim for a very soft scone-like dough consistency as you add the flour. 😀

  3. I have some Mother Hubbard squash stored in the cold workshop that would be great in this – although Mother Hubbard Gnocchi doesn’t have quite the same ring to it! Looks yummy and now keen to make the red pesto too.

    • I don’t know Mother Hubbard squash – sounds intriguing! The pesto goes so well with this dish – makes it really rich and satisfying. 😀 Have a nice day Andrea!

  4. These look so good, I think I’ll make them this week! I went back to read the ricotta herb recipe as well. I make plain old potato gnocchi, but these sound much more flavorful. Thank you!

  5. What a lovely variation on the plain gnocchi. Anything with butternut in it is a winner in my books, and I love the thought of these smothered in butter 🙂

  6. Don’t make them but I do eat them! Also I really like butternut and other winter squash. I think I would eat these with a sprinkling of parmesan – I bet they have plenty of flavor on their own.

    • Oh, good luck Janet! I have had disastrous results with potato gnocchi before, but these butternut ones have come out well each time. I think the key is to not add too much flour at first and get nice sticky hands! LOL!

    • Yep, plain old flour and not too much at first. I like to do it in stages to fit it into a busy day – roast my squash first and leave it to cool, then mix the dough later and let it rest in the fridge, then finally roll out, cut and freeze. 😀 If you try it, do let me know how it goes!

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