Butternut Squash Gnocchi

At my job I work with tons of hardwood flooring installers and general contractors. Obviously they don’t see a lot of women on a daily basis so I make their day lol. One installer in particular lives out on a big farm and always brings in produce from heirloom tomatoes to cauliflower. Last week he brought butternut squash so I though I would test myself and do some homemade gnocchi. Wait?! You don’t know what that is? Basically its small yummy dough caterpillars of goodness and ill probably never make them again lol While delicious they gave me a hell of a Sunday…

ButterSquash Gnocchi

Soft and Fluffy Gnocchi (see original recipe here)


  • 2 pounds butternut squash, peeled and large diced
  • 3 cups all-purpose flour (you’ll need more to roll and knead)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon chopped parsley
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon sage
  • 1/2 teaspoon grated garlic
  • 1/2 teaspoon salt

1. Line two baking sheets with parchment paper and set aside.
2. Cut the squash in 1/2 brush with vegetable oil and roast in the oven on 400 degrees for 1hr 1/2
3. Place the cooked squash in a large bowl and use a hand mixer to blend until smooth and remove any strings.
4. Add 3 cups of flour (one at a time) , nutritional yeast, herbs and salt to the squash. Turn on the mixer and use a spatula to help combine. The dough should come together into a ball, and be soft but not overly wet and sticky. If the dough is too wet add an extra 1/4 cup of flour. (Fair warning this dough is a pain in the ass I kept adding more flour to make it workable)  Knead just until the flour is absorbed, and no more! Over kneading will give you dense gnocchi. This dough can be very wet so you may need even more flour. Just keep going until your dough is workable.

5. Wrap the dough in plastic wrap lightly and place in a bowl to rest for 1 hour. Place the dough on a large floured workstation. Cut the ball in half and then in half again for 4 equal pieces.

6. Roll out your first piece into a rope a little thicker than your thumb. Slice the rope into 1 inch slices. Slide each slice of dough over the tines of a fork to form a gnocchi. Place it on one of the prepared baking sheets in single layer. Repeat until you’re out of dough.

To Cook
1. Bring a large pot of heavily salted water to a boil.
2. Drop your gnocchi into the boiling water being careful not to overcrowd. You’ll likely have to cook these in batches depending on the size of your pot. Do not over crowd as they will stick together. When the gnocchi starts to float leave for two minutes.
3. Remove with a slotted spoon and let sit for 5-10 minutes before using in your recipe.

I sauced my gnocchi with a simple homemade sauce:

  • 1 tbsp oil
  • 1 large shallot
  • 1/2 cup dry white wine
  • 1 tbsp butter
  • sliced mushrooms
  • 3 pieces bacon
  • fresh parsley to garnish
  • salt and black pepper
  • squeeze of lemon

Add the chopped bacon and render that fat slowly. Add the mushrooms and saute. Remove from pan.  Add the oil and saute the shallot scraping the bits of flavor off the bottom of the pan.  Add the wine, squeeze of lemon, and the mushroom mixture.  Season with salt and pepper and reduce. At the end swirl in butter for richness. Garnish with parsley.  Super simple and flavorful.

Make this recipe when you have some time on your hands and you’ll probably drink most of the wine you got for the sauce in frustration so get something you like lol.


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