Butternut Squash Gnocchi Recipe

If you’re searching for a dish that brings cozy comfort and a burst of autumnal flavor to your table, Butternut Squash Gnocchi is an absolute must-try. Imagine tender, pillowy gnocchi enveloped in a luscious, creamy sauce made from roasted butternut squash, fragrant herbs, and just the right touch of spice. This recipe combines simple ingredients into a velvety, vibrant dish that’s both impressive and incredibly satisfying. Whether you’re a seasoned home cook or a curious beginner, you’ll fall in love with how this dish elevates humble gnocchi into something truly special.

Ingredients You’ll Need

This Butternut Squash Gnocchi recipe relies on a handful of fresh, straightforward ingredients that work together harmoniously. Each one plays an essential role—from the sweetness of the roasted squash to the earthiness of fresh sage and the gentle heat of red pepper flakes, all contributing to the depth and balance of flavors.

• Butternut squash cubes (4 cups): Roasting brings out their natural sweetness and creamy texture, forming the base of the sauce.
• Olive oil (5 tablespoons, divided): Adds richness while sautéeing and roasting, enhancing flavor and texture.
• Gnocchi (1 pound): The tender dumplings that soak up the luscious sauce beautifully.
• Shallot (1 medium): Provides a subtle, sweet onion flavor that deepens the sauce’s complexity.
• Minced garlic (2 tablespoons, divided): Infuses the dish with aromatic warmth without overpowering the delicate squash.
• Fresh thyme (2 tablespoons): Offers a bright, herbaceous note that pairs perfectly with squash.
• Fresh sage (2 tablespoons): Adds an earthy, savory aroma enhancing the dish’s fall flavors.
• Milk (1 1/2 to 2 cups): Creates the silky sauce, thinned to your perfect consistency.
• Red pepper flakes (1/2 teaspoon): A gentle kick to balance sweetness and richness.
• Salt (1/2 teaspoon): Essential for bringing all the flavors to life.
• Parmesan (1/2 cup plus more for topping): Adds a nutty, salty depth and creamy finish to the sauce.
• Kale (2 cups): Wilts down to add a pleasant bite and vibrant color, rounding out the dish nutritionally.

How to Make Butternut Squash Gnocchi

Step 1: Preheat and Roast the Butternut Squash

Begin by heating your oven to 400 degrees Fahrenheit. Toss the cubed butternut squash in 2 tablespoons of olive oil to ensure even roasting. Spread them on a parchment-lined baking pan for easy cleanup. Roast for about 25 minutes until the squash is tender and easily pierced with a fork. This step is critical as it caramelizes the squash, unlocking its natural sugars for that perfect sweet base.

Step 2: Boil the Gnocchi

While the squash roasts, bring a large pot of salted water to a boil. Add your gnocchi and cook according to package directions, typically until they float to the surface, signaling they are tender and ready. Drain them gently and set aside, but keep them warm as they’ll be combined with the sauce shortly.

Step 3: Sauté Shallot and Herbs

In a skillet, warm 2 tablespoons of olive oil and sauté the finely chopped shallot alongside 1 tablespoon of minced garlic. Cook gently for about 5 minutes until softened and fragrant, stirring occasionally to avoid burning. Then, stir in the fresh thyme and sage, allowing their flavors to bloom for another 2 to 3 minutes. This herbal foundation adds an incredible depth to the dish.

Step 4: Blend the Sauce

Transfer the roasted butternut squash to a blender, add the sautéed shallots and herbs, then pour in 1 ½ cups of milk, the red pepper flakes, and salt. Blend everything together on high until completely smooth and creamy. If the sauce feels too thick, add up to ½ cup more milk until it reaches your desired consistency. This silky sauce is the heart of your Butternut Squash Gnocchi.

Step 5: Finish the Sauce and Prepare the Kale

Pour the blended sauce into a saucepan over medium heat and stir in the parmesan cheese. The cheese melts into the mixture, creating a rich, velvety coating perfect for the gnocchi. In the same pan used for the shallots, add 1 tablespoon of olive oil, the remaining minced garlic, and kale. Sauté until the kale wilts, providing a lovely earthy crunch and vivid color contrast to the creamy sauce.

Step 6: Combine and Serve

Gently fold the cooked gnocchi and sautéed kale into the sauce, stirring just enough to coat each piece. Serve warm with an extra sprinkle of parmesan on top if you like. This combination brings together tender gnocchi, a creamy butternut squash sauce, and vibrant greens for a truly unforgettable dish.

How to Serve Butternut Squash Gnocchi

Garnishes

To elevate your Butternut Squash Gnocchi, consider topping it with a handful of toasted pine nuts for crunch or freshly chopped parsley to add an herbaceous brightness. A drizzle of good-quality olive oil or a sprinkle of cracked black pepper can also add that finishing touch that delights the senses.

Side Dishes

This gnocchi pairs beautifully with a simple mixed green salad dressed in tangy vinaigrette to balance the richness. Roasted vegetables or a crisp garlic bread make wonderful companions, providing varied textures and flavors to round out your meal.

Creative Ways to Present

Serve the Butternut Squash Gnocchi in warm shallow bowls to keep them cozy and prevent sauce from spilling. For a more rustic presentation, pile the gnocchi high and finish with a sprinkle of fresh herbs and shaved parmesan. If you’re hosting, consider individual portions garnished with a sage leaf or a small sprig of thyme for a restaurant-worthy look.

Make Ahead and Storage

Storing Leftovers

Leftover Butternut Squash Gnocchi keeps well in the refrigerator for up to three days. Store it in an airtight container to preserve the creamy texture of the sauce and prevent the kale from becoming mushy. Gently reheat on the stovetop or microwave with a splash of milk to refresh the sauce.

Freezing

This dish freezes nicely if you want to prep ahead. Place cooled portions in freezer-safe containers or bags for up to two months. When ready to enjoy, thaw overnight in the refrigerator to maintain the best texture and flavor.

Reheating

When reheating your Butternut Squash Gnocchi, low and slow is the key. Warm it gently in a skillet over medium-low heat, stirring often to prevent sticking, and add a little milk or broth if the sauce thickens too much. This method keeps the gnocchi tender and the sauce luscious.

FAQs

Can I make Butternut Squash Gnocchi from scratch instead of using store-bought?

Absolutely! Making gnocchi from scratch can be a rewarding project and adds a homemade touch. However, using store-bought gnocchi keeps this recipe quick and easy without sacrificing flavor, especially when paired with the rich butternut squash sauce.

What can I substitute for kale if I don’t have any?

Spinach, Swiss chard, or even arugula make excellent substitutes for kale. They all provide a similar leafy green texture and slightly different flavors that can complement the creamy sauce nicely.

Is this dish suitable for vegetarians?

Yes, Butternut Squash Gnocchi is vegetarian-friendly as long as you use vegetarian parmesan cheese or omit it entirely. The dish is hearty and filling without any meat products.

Can I use a different type of cheese?

Parmesan is ideal due to its nutty flavor and melting quality, but Pecorino Romano or Asiago are tasty alternatives. Just choose cheeses that melt smoothly and have a strong, savory profile.

How spicy is the dish with red pepper flakes?

The ½ teaspoon of red pepper flakes gives the sauce a gentle warmth that balances the sweetness of the squash without overwhelming the palate. You can always adjust the amount to suit your heat preference or omit it for a milder version.

Final Thoughts

Bringing together cozy, comforting flavors and a velvety texture, Butternut Squash Gnocchi is a dish that feels like a warm hug on a plate. It’s perfect for curling up on chilly evenings or impressing friends with ease. I encourage you to give this recipe a whirl—you might just find your new favorite fall meal to share again and again.

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