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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) - 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 For this creamy butternut squash gnocchi, each ingredient plays a key role. The butternut squash brings sweetness and depth. Ricotta cheese adds creaminess and body. The egg binds everything together while flour provides structure. Nutmeg gives a warm, subtle spice that complements the squash. Parmesan cheese enriches the sauce. Olive oil adds flavor and helps in cooking. Vegetable broth forms the base of the sauce, while heavy cream makes it rich. Fresh sage leaves offer a lovely finish. They add a fragrant touch to the dish. Salt and pepper season the gnocchi and sauce perfectly, enhancing all the flavors. I highly recommend you check the Full Recipe for detailed steps and serving tips. Don't skip any ingredients; they all matter for this delicious dish! - Preheat oven to 400°F (200°C). - Spread cubed butternut squash on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes until fork-tender. Let it cool down. - In a bowl, mix the roasted squash, ricotta, egg, nutmeg, and salt. Mash until smooth. - Gradually add flour, mixing until a soft dough forms. The amount of flour may vary based on squash moisture. - Divide the dough into four pieces. Roll each into a rope about ½ inch thick. Cut into 1-inch pieces. - Use a fork to press and create ridges. These ridges help hold the sauce better. - Boil a large pot of salted water. Cook gnocchi in batches. They are done when they float to the top, about 2-3 minutes. Use a slotted spoon to remove them. Now you have perfect gnocchi! For the complete process, check the Full Recipe. - Use a fork to create ridges. This helps the sauce stick better. - Adjust the flour based on the moisture of your squash. Wet squash needs less flour. Making gnocchi perfect takes practice. The ridges you create with a fork will catch the sauce, making every bite more flavorful. If the squash is too wet, your dough can become sticky. Start with less flour and add more as needed. - Create a richer sauce by adding extra cheese. Parmesan is a great choice. - Incorporate herbs for extra flavor. Try fresh sage or thyme. A richer sauce makes your dish stand out. Adding more cheese gives a creamy texture. Fresh herbs bring brightness and depth to the flavor. You can even try blending in some garlic for a savory kick. For more details and the complete process, check out the Full Recipe. {{image_2}} You can change this recipe to suit your taste. For a twist, substitute pumpkin for the butternut squash. Pumpkin has a similar texture and flavor, making it a great choice. This swap gives your gnocchi a different but still tasty vibe. Using different types of cheese can also change the flavor. You might try goat cheese for a tangy kick or a sharp cheddar for a richer taste. Each cheese will add its own unique twist to the creamy sauce. If you need a gluten-free option, use gluten-free flour instead of regular flour. This simple change keeps the gnocchi soft and delicious. Just make sure to check the package instructions for the right amount of flour to use. For a vegan alternative, you can replace the ricotta cheese and heavy cream with vegan substitutes. Silken tofu blended with a bit of plant-based milk works well for the ricotta. For the cream, coconut milk or cashew cream makes a great option. These swaps keep the dish creamy and flavorful without dairy. To store cooked gnocchi, let it cool first. Place the gnocchi in an airtight container. You can keep it in the fridge for up to three days. When you want to reheat it, use a skillet with a little olive oil. This way, you get a nice crisp on the outside. For best practices, keep the sauce separate if possible. This helps keep the gnocchi from getting mushy. If you mix them, the sauce can soak in and change the texture. To freeze uncooked gnocchi, lay the pieces in a single layer on a baking sheet. Make sure they don’t touch each other. Freeze them for about an hour until firm. Then, transfer the gnocchi to a freezer bag. This method helps keep their shape. When you want to cook frozen gnocchi, there’s no need to thaw them. Just drop them into boiling water. They’ll be done when they float to the top, which takes about 2-3 minutes. Enjoy them fresh with your choice of sauce! For the full recipe, check the earlier section. Gnocchi cooks quickly. You know they are done when they float. This takes about 2-3 minutes in boiling water. Once they rise to the top, use a slotted spoon to remove them. They should look soft and firm. Yes, you can make gnocchi ahead. Shape the gnocchi and place them on a floured tray. Freeze them for up to two months. When ready to cook, boil them straight from the freezer. There’s no need to thaw first. Creamy butternut squash gnocchi pairs well with many sides. Try a simple green salad or roasted veggies. Garlic bread is also a great choice. These sides add freshness and crunch to your meal. To enhance the sauce, add more heavy cream. Another option is to mix in extra Parmesan cheese. This makes the sauce richer and thicker. Fresh herbs like sage can add flavor and depth to the sauce. For the full recipe details, check out the complete guide on creamy butternut squash gnocchi. In this blog post, we explored making creamy butternut squash gnocchi. I shared the ingredients and step-by-step instructions for preparing this tasty dish. We discussed helpful tips for perfect gnocchi, as well as fun variations to try. Don't forget about storage tips for any leftovers. Making this dish can be easy and rewarding. Dive in and enjoy the rich flavors and textures of homemade gnocchi for yourself.

Creamy Butternut Squash Gnocchi

Indulge in the rich flavors of creamy butternut squash gnocchi with this simple and delicious recipe! Made with roasted butternut squash, ricotta, and perfectly seasoned, this dish is sure to impress. Learn how to create soft, pillowy gnocchi that are tossed in a luscious cream sauce and garnished with fresh sage. Click through to discover the full recipe and elevate your dinner 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).

    Spread the cubed butternut squash on a baking sheet and drizzle with a tablespoon of olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes, or until fork-tender. Let it cool slightly.

      In a large mixing bowl, combine the roasted butternut squash, ricotta cheese, egg, nutmeg, and salt. Mash everything together until smooth and well-combined.

        Gradually add in the flour, one cup at a time, mixing until a soft dough forms. You may need a little more or less flour depending on the moisture of the squash. Lightly flour a clean surface and knead the dough gently for a couple of minutes.

          Divide the dough into four equal portions. Roll each piece into a long rope, about ½ inch thick. Cut the rope into 1-inch pieces to form the gnocchi.

            Using a fork or your fingers, gently press each piece of gnocchi to create ridges. This helps hold the sauce better.

              Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, which indicates they are done (about 2-3 minutes). Use a slotted spoon to remove them from the water and set aside.

                In a large skillet, heat the remaining olive oil over medium heat. Add the vegetable broth and bring it to a simmer.

                  Stir in the heavy cream and grated Parmesan cheese, mixing well until the sauce is creamy. Add the cooked gnocchi to the skillet and gently toss them in the sauce. Season to taste with salt and pepper.

                    Serve the creamy butternut squash gnocchi hot, garnished with fresh sage leaves and an extra sprinkle of Parmesan cheese.

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

                        - Presentation Tips: Serve the gnocchi in shallow bowls with a drizzle of the creamy sauce on top and a few crispy sage leaves for an elegant touch.