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Butternut Squash Gnocchi Recipe

Butternut Squash Gnocchi Recipe
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★★★★★

4.9 from 12 reviews

Delicious and comforting Butternut Squash Gnocchi made with roasted butternut squash blended into a creamy sauce infused with fresh herbs, garlic, and parmesan, paired perfectly with sautéed kale and tender gnocchi for a wholesome, flavorful meal.

Ingredients

Scale

Main Ingredients

  • 4 cups cubed butternut squash
  • 1 pound gnocchi
  • 1 medium shallot
  • 2 cups kale
  • ½ cup parmesan cheese, plus more for topping

For the Sauce and Sauté

  • 5 tablespoons olive oil (divided)
  • 2 tablespoons minced garlic (divided)
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh sage
  • 1½ to 2 cups milk (of choice)
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to get it ready for roasting the butternut squash.
  2. Drizzle Squash With Oil: Place the cubed butternut squash on a baking pan lined with parchment paper. Drizzle with 2 tablespoons of olive oil and toss to coat evenly.
  3. Roast Squash: Roast the squash in the oven for about 25 minutes, or until it is tender and can be easily pierced with a fork.
  4. Boil Gnocchi: While the squash roasts, bring a pot of salted water to a boil. Cook the gnocchi according to package instructions, then drain and set aside.
  5. Saute Shallot: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped shallot and 1 tablespoon of minced garlic, sautéing for about 5 minutes until softened.
  6. Add Herbs: Stir in the fresh thyme and sage, and sauté for an additional 2 to 3 minutes to release their flavors.
  7. Blend Squash & Milk: Transfer the roasted squash to a blender along with the milk (starting with 1½ cups), red pepper flakes, and salt. Blend until completely smooth, about 1 minute. Add more milk if needed to achieve a creamy sauce consistency.
  8. Add Parmesan: Pour the smooth squash sauce into a pot over low heat. Stir in the ½ cup of parmesan cheese until melted and well combined.
  9. Combine Kale, Garlic & Oil: In the same skillet used for the shallot, add the kale, remaining 1 tablespoon of minced garlic, and 1 tablespoon olive oil. Sauté until the kale is wilted and tender.
  10. Combine Gnocchi, Sauce & Kale: Add the cooked gnocchi and sautéed kale to the pot with the squash sauce. Stir gently to coat the gnocchi evenly with the sauce and to combine all ingredients.
  11. Top With Parmesan: Serve the gnocchi hot, topped with additional freshly grated parmesan cheese if desired. Enjoy immediately!

Notes

  • You can use any milk of choice: dairy, almond, oat, or soy milk depending on dietary preference.
  • Adjust the milk quantity to make the sauce thicker or thinner as desired.
  • For extra flavor, you can add some toasted pine nuts or walnuts on top.
  • This dish pairs wonderfully with a crisp white wine or sparkling water with lemon.
  • To make this gluten-free, be sure to use gluten-free gnocchi.

Nutrition

Keywords: Butternut Squash Gnocchi, Roasted Squash Sauce, Italian Vegetarian Recipe, Kale Gnocchi, Creamy Gnocchi Sauce

Find it online: https://delishfamilyrecipe.com/butternut-squash-gnocchi-recipe/