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
- 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!
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?
I have never made it before but maybe I can sweet talk my Hubby to make it!
How lovely to have someone cook for you! Hope you persuade him to try it!
I cannot wait to try these…just look so scrumptious. I have made potato 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!
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!
Your red pesto sauce is on my to-do list! Thank you for the recipe. 😀
You’re welcome. Enjoy! 😀
Seems like a great way to enjoy butternut squash.
One of the best – I do love butternut soup as well though! 😀
Yummy!
Yes, when I look at the photos I think I need to make them again very soon!
LOVE this idea!
The perfect winter dish Sheryl, and great for guests too as you can make everything in advance! 😉
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!
Hope you do try it Debra. I love the flavour of them! I just remembered I have some left in the freezer… 😀
I’ve been making quash gnocchi too – it’s delicious isn’t it! And a perfect winter warmer off too
I agree. Nice and filling, slightly sweet, warming… great for winter. 😀
I have some butternut squash just sitting waiting for this recipe. About how much squash did to start with to get what you needed roasted and squeezed dry?
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. 😀
Thanks Cathy
I love the idea of popping a few in the freezer.. a great standby supper or lunch… now all i gots to do is make room in one of the freezers.. hmmmm
😉 I just defrosted mine after eating up loads of old stuff, so there’s plenty of room…. so I’d better make some more gnocchi if I can find some more butternuts!
Am going through the rating if old stuff now.., yet want new stuff too!!!
Looks very delicious!
They are! Have a nice day Uta! 😀
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!
I’ve been planning to make gnocchi for a while but have been wary of producing something like wall paper glue. These sound great so I’ll give it a try.
I hope they work for you! I have had gluey experiences with potato gnocchi in the past, but so far this recipe has worked every time. Good luck! 😉
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!
Hi Cindy! I failed at the potato ones! These do have a nice flavour though. Hope you enjoy them! 😀
Looking wonderful and yummy!
They are really good Eunice! 😉
I love this kind of food 🙂
No, I haven’t but maybe I should…looking at your delicious meal 🙂
I’m pretty sure you wouldn’t regret it… they are rather tasty. 😉
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 🙂
I think you’ve summed up my feelings exactly! Thanks for stopping by! 😀
Interesting! What a lovely colour!
You’re right Simone – cheerful butternut orange and tomato red go well together!
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.
Parmesan and black pepper is good Jason – brings out the nutty flavour nicely! 😉
Oh my goodness the Butternut Gnocchi is exquisite! I may try this delightful recipe with the butternut languishing on my kitchen counter.
Well if it’s not doing anything other than languishing… I’d say the weekend dinner is decided! 😉 Enjoy!
I am a gnocchi virgin, but that recipe sounds fabulous, amd going to have to give it a go…
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!
Is it really that simple? I’ve never made gnocchi, but would truly love to learn…and just plain all-purpose flour, right?
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!
Love it — would be great with sage brown butter sauce too!
Great idea! Thanks Aneela!