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Butternut Squash Gnocchi

As soon as you’ve relished the entire butternut squash soup you can possibly be calmer, but what other recipes can you prepare with the season’s yummiest gourds? Gnocchi, it is! Gnocchi is fluffy dumplings that come from Italy. Potato gnocchi may be pervasive, but gnocchi made from squash is delicious, colourful, and filled with vitamin A.

credit: rockymoutaincooking

Foremost, soften the squash puree with an egg and low-fat ricotta cheese. Then incorporate just a little flour to prepare a workable dough. Divide the dough into tiny pieces, because they bloom when brought to a boil.

Double the recipe and freeze the extra raw dumplings, if you have time. You can cook them straight from the freezer, for a graceful meal in minutes. When preparing your sauce, skip the dash of sugar. The richness of tomatoes balances our naturally sweet squash.

As now you’ve learnt the art of gnocchi making, adjust the recipe to make use of starchy remains, like an extra baked sweet potato, or an additional can of pumpkin puree. Healthy and colourful comfort food is always in season.

Butternut Squash Gnocchi (Serves 4)

  • 1/2 medium butternut squash, seeded

  • 1 large egg, beaten

  • 1 cup part-skim ricotta

  • 1 tablespoon plus 1/2 teaspoon table salt

  • 2 cups all-purpose flour, divided, plus extra for sprinkling

  • 2 teaspoons olive oil

  • 1 small onion, diced

  • 5 fresh sage leaves plus more for garnish

  • 1 can tomato sauce


  • Preheat the oven to 400 degrees F. Put the squash, cut-side up, on a foil-lined baking sheet and bake for 50-60 minutes, until fork-tender. Let it cool to room temperature. Peel and discard the skin using your fingers. Put the flesh in a food processor adjusted with the S-blade. Pound, grating down the sides, till the squash is smashed. Measure 1 cup of packed puree, storing any remains for another use.

  • Mildly, use a fork to blend the puree, egg, ricotta, and 1/2 teaspoon salt in a big mixing vessel. Add 1 1/2 cups of flour and mix again. Sprinkle 1/2 cup flour on the work station and turn out the dough. Knead the dough, sprinkling with extra flour if required, till it is slightly sticky. Part the dough and roll it into two, 1/2-inch-thick ropes. Take a sharp knife to divide the gnocchi into 1/2-inch pieces. Optional: Press the tines of a fork into each piece to form sauce-clinging edges.

  • In a large pot, bring 3 quarters of water and 1 tablespoon salt to a rolling boil. Use a positioned spoon to place the gnocchi in the water in frequent intervals. Boil for 6 minutes, until the gnocchi is tender and fluffy. Use a positioned spoon to remove the gnocchi and place them to the side. Repeat the process until all gnocchi is cooked.

  • While in the meantime, take some olive oil and heat over medium-high heat in a medium pot. Fry the onion for 4 minutes. Put the sage leaves and cook a minute longer. Put the tomato sauce, lower the heat, and simmer for 5 minutes. Mix in the boiled gnocchi and serve immediately.

Try not to fall for this recipe and you’ll fail.


Source: AJC

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