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- 2 cups butternut squash, peeled and cubed - 1 cup ricotta cheese - 1 large egg - 2 cups all-purpose flour (plus extra for dusting) - ½ cup grated Parmesan cheese Butternut squash is the star here. It gives the gnocchi a sweet, rich flavor. Ricotta cheese adds a creamy texture. The egg helps bind everything together. Flour gives the gnocchi its shape. Parmesan cheese adds a savory kick. - 2 tablespoons olive oil - ½ cup heavy cream - Fresh sage leaves, for garnish Olive oil helps when roasting the squash. Heavy cream makes the sauce extra creamy. Fresh sage leaves add a lovely aroma and flavor. - 1 teaspoon salt - ½ teaspoon pepper - ½ teaspoon nutmeg Salt and pepper enhance all the flavors. Nutmeg brings warmth and depth to the dish. For the full recipe, check out the entire guide on creamy butternut squash gnocchi. This dish combines simple ingredients for a delightful meal that you can enjoy any day. - Preheat your oven to 400°F (200°C). This step is key to roasting the squash well. - Spread 2 cups of peeled and cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast for about 25-30 minutes. The squash should be soft when you poke it with a fork. Let it cool a bit. - Once cool, mash the roasted squash in a bowl with a fork or potato masher. Mix it until smooth and creamy. - In a large bowl, combine the mashed squash, 1 cup of ricotta cheese, 1 egg, 1 teaspoon of salt, and ½ teaspoon of nutmeg. Mix until well combined. - Gradually add 2 cups of all-purpose flour, one cup at a time. Stir until a soft dough forms. You may need to adjust the flour based on the squash moisture. - Lightly flour a clean surface. Knead the dough gently for two minutes. Stop once it holds together nicely. - Divide the dough into four equal parts. Roll each part into a long rope, about ½ inch thick. - Cut each rope into 1-inch pieces to form individual gnocchi. For a traditional look, press down gently with a fork or your fingers to create ridges. These help sauce stick better later. - Bring a large pot of salted water to a boil. When it’s bubbling, add the gnocchi in batches. Cook until they float to the top, which takes about 2-3 minutes. - Use a slotted spoon to transfer the cooked gnocchi to a plate. Set them aside to cool slightly. - In a large skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Pour in 1 cup of vegetable broth and let it simmer gently. - Stir in ½ cup of heavy cream and ½ cup of grated Parmesan cheese. Mix well until the sauce becomes creamy and smooth. - Add the cooked gnocchi to the skillet with the sauce. Toss gently until all pieces are well coated. - Plate the creamy butternut squash gnocchi while hot. Garnish with fresh sage leaves and an extra sprinkle of Parmesan cheese for a lovely finish. You can find the full recipe [here](#). To get the best texture for your gnocchi, start with the right amount of flour. The moisture in your butternut squash can change how much flour you need. You might need less if your squash is wet. Add flour slowly to the mix. This helps you find the perfect balance. Handle the dough gently. Knead it just enough to combine. Overworking the dough can make it tough. You want your gnocchi to be soft and light. You can make your gnocchi even tastier with different cheeses. Try using goat cheese or mascarpone for a unique twist. These cheeses add creaminess and depth. Don’t forget about herbs and spices! Fresh sage pairs wonderfully with butternut squash. You can also add a pinch of cinnamon for warmth. A sprinkle of nutmeg adds a nice touch, too. For a beautiful presentation, serve your gnocchi in shallow bowls. Drizzle the creamy sauce generously over the top. Add crispy sage leaves for a pop of color and flavor. When it comes to wine, a light white wine works best. A Pinot Grigio or Sauvignon Blanc will pair well with the dish. These wines enhance the flavors without overpowering them. For the full recipe, check out the [Full Recipe]. {{image_4}} You can change things up with this dish. Swap in different squashes like acorn or pumpkin. Each squash brings its own taste and texture. You can also add greens like spinach or kale. This adds color and nutrients to your meal. If you need a gluten-free option, use gluten-free flour. Almond flour or a gluten-free blend works well. For a vegan version, try using almond ricotta or tofu instead of regular ricotta. These changes keep the flavors while meeting your dietary needs. You can pair your gnocchi with different sauces. A sage brown butter sauce gives a nutty flavor. Just melt butter and add fresh sage leaves until they crisp up. For a lighter touch, use a tomato-based sauce. This adds a fresh and tangy twist. Explore the [Full Recipe] for more ideas on how to make this dish! To keep your creamy butternut squash gnocchi fresh, store it in the fridge. Place the gnocchi in an airtight container. This helps prevent them from drying out. Leftover gnocchi can last about three days in the fridge. You can also freeze gnocchi for later. If your gnocchi is raw, freeze it on a baking sheet first. Once frozen, transfer it to a freezer-safe bag. This method stops them from sticking together. If you have cooked gnocchi, let it cool before freezing. When you want to eat frozen gnocchi, thaw it in the fridge overnight. To reheat, bring a pot of water to a boil. Add the frozen gnocchi and cook until they float. This usually takes about three to five minutes. You can also heat them in a skillet with some sauce. This keeps them soft and tasty. To make creamy butternut squash gnocchi from scratch, start with roasting the squash. Preheat your oven to 400°F (200°C). Peel and cube your butternut squash, then toss it with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender. After it cools, mash it with ricotta, an egg, and nutmeg. For beginner cooks, here are some tips: - Use a fork to mash the squash well. - Add flour slowly to avoid a sticky dough. - Knead gently for a soft texture. Gnocchi pairs well with light salads and roasted vegetables. A fresh arugula salad adds a peppery bite. Try mixing arugula with cherry tomatoes and a lemon vinaigrette. Roasted asparagus or Brussels sprouts also complement the creamy dish nicely. Gnocchi is done when it floats to the top of the boiling water. This usually takes about 2-3 minutes. Use a slotted spoon to check them. They should be soft but not mushy. Yes, you can make gnocchi ahead of time. Shape the gnocchi and place them in a single layer on a floured surface. Let them dry for about 30 minutes. After that, you can freeze them in a single layer. Once frozen, transfer them to a bag for later use. You can find premade butternut squash gnocchi at many grocery stores. Look in the refrigerated or frozen sections. Some specialty stores may also carry fresh gnocchi options, like Whole Foods or Trader Joe’s. Creamy butternut squash gnocchi is a hearty dish. A serving contains around 400 calories. It has about 60 grams of carbs and 15 grams of protein. The heavy cream and ricotta add richness, so it's filling. Adjust ingredients to fit your dietary needs. For the full recipe, check out the details provided earlier. In this post, we explored making creamy butternut squash gnocchi from scratch. You learned about key ingredients, like butternut squash and ricotta cheese, and how to prepare them. We walked through each step, from making the dough to cooking and serving the gnocchi. Perfect your gnocchi with tips on texture and flavor. Feel free to try variations that suit your taste. Enjoy homemade gnocchi today and impress your friends and family!

Creamy Butternut Squash Gnocchi

Indulge in the creamy goodness of butternut squash gnocchi with this delicious recipe! Perfect for cozy fall nights, this dish combines roasted butternut squash, ricotta, and savory spices to create a delightful meal. Learn step-by-step how to make this comforting pasta from scratch, topped with a rich cream sauce and fresh sage. Click through for the full recipe and bring warmth to your dinner table tonight!
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Ingredients
  

2 cups butternut squash, peeled and cubed

1 cup ricotta cheese

1 large egg

2 cups all-purpose flour (plus extra for dusting)

1 teaspoon salt

½ teaspoon nutmeg

½ cup grated Parmesan cheese

2 tablespoons olive oil

1 cup vegetable broth

½ cup heavy cream

Fresh sage leaves, for garnish

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.

    Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season generously with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender when pierced with a fork. Once done, allow to cool slightly.

      In a large mixing bowl, combine the roasted butternut squash, ricotta cheese, egg, nutmeg, and the teaspoon of salt. Use a fork or potato masher to mash all the ingredients together until you achieve a smooth and uniform mixture.

        Gradually introduce the flour into the squash mixture, one cup at a time, mixing until a soft dough begins to form. Note that you may need to adjust the amount of flour depending on the moisture content of the squash. Lightly flour a clean surface and gently knead the dough for about two minutes, just until it holds together.

          Divide the dough into four equal parts. Roll each portion into a long rope approximately ½ inch thick. Cut each rope into 1-inch pieces, creating individual gnocchi.

            To create distinctive ridges on each gnocchi, use a fork or your fingers to gently press down on each piece. This step is crucial for helping the sauce adhere better later.

              Bring a large pot of salted water to a rolling boil. Carefully add the gnocchi in batches, cooking until they float to the surface, which indicates they are cooked through (about 2-3 minutes). Use a slotted spoon to transfer them to a plate, and set aside.

                In a large skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Pour in the vegetable broth and let it come to a gentle simmer.

                  Stir in the heavy cream and grated Parmesan cheese, mixing thoroughly until the sauce is creamy and incorporates well. Add the cooked gnocchi to the skillet, gently tossing them until fully coated in the delightful sauce. Taste and season with additional salt and pepper if desired.

                    Plate the creamy butternut squash gnocchi while still hot. Garnish with a few fresh sage leaves, along with an extra sprinkle of Parmesan cheese for enhanced flavor and visual appeal.

                      Prep Time, Total Time, Servings: 15 min | 1 hour | 4 servings

                        - Presentation Tips: Serve the gnocchi in shallow bowls, generously drizzling the rich creamy sauce over the top. Finish with a few crispy sage leaves for a sophisticated touch and a burst of flavor.