Butternut Squash Gnocchi

Butternut Squash Gnocchi is a comforting bowl of Fall goodness! Roasted butternut squash is blended with stock until smooth and creamy. Gently toss with fluffy pillows of gnocchi and top with some shredded cheese for an easy and delicious dinner recipe!

What is Gnocchi?

If you aren’t familiar with gnocchi, let me fill you in! It’s the perfect, pillow-y ingredient you never knew you needed in your life. 

Made of potatoes, flour and eggs, gnocchi is actually a dumpling vs. being a pasta. The best part is: it cooks quickly and is as comforting as a bowl of pasta! Plus, it’s made of potatoes so you’re getting your veggies in for the day – see what I did there?

Since gnocchi is rising in popularity these days, it can be purchased at most grocery stores. I’ve been able to find it at my local grocery store chain, Trader Joe’s or Whole Foods. Look for it in the pasta aisle, as the dry version of gnocchi is used for this recipe vs. the frozen kind. 

How to Make the Butternut Squash Sauce

First off, I know that a butternut squash can be a daunting vegetable because of it’s size, but have no fear! You’ve totally got this. 

To start, peel and cube your butternut squash. Looking for a short cut? Most grocery stores sell pre-cut butternut squash these days and it works just as well!

Next, drizzle with olive oil, sprinkle with herbs and roast until perfectly tender. 

Then, it’s time to make the sauce! This is where having a food processor comes in handy. It can also be done with an immersion blender, but you will have to be more careful to not splatter hot butternut squash on yourself. Simply add the roasted butternut squash into the food processor, pour in some stock (can use chicken or vegetable) and blend until creamy and smooth!

And guess what? There’s no cream actually involved in this recipe! The butternut squash is so creamy itself that you won’t even miss it. Plus, once it’s poured over the cooked gnocchi, the outcome is unreal.

Butternut Squash Gnocchi is quick and scrumptious weeknight meal, a fun date night recipe or a cozy, Fall recipe to snuggle up with. What’s not to love? Sprinkle with some shredded Asiago cheese for the ultimate bite and dig in! Bonus: leftovers re-heat wonderfully!

 

Looking for other Butternut Squash Recipes? Check these out!

Mashed Butternut Squash
Butternut Squash Turkey Chili
Roasted Butternut Squash Soup
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Butternut Squash Gnocchi


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

Butternut Squash Gnocchi is a comforting bowl of Fall goodness! Roasted butternut squash is blended with stock until smooth and creamy. Gently toss with fluffy pillows of gnocchi and top with some shredded cheese for an easy and delicious dinner recipe!


Ingredients

Scale
  • 2 cups butternut squash, cubed
  • 2 tablespoon extra virgin olive oil
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 1/2 cups chicken or vegetable stock
  • 16 oz potato gnocchi

Instructions

  1. Preheat your oven to 400 degrees. Toss the butternut squash cubes together with the olive oil, rosemary, thyme, oregano and salt on a baking sheet. Bake for 35-45 minutes, or until the butternut squash is fork tender and cooked through.
  2. Carefully transfer the hot butternut squash to a food processor. Pour in the stock and blend until smooth and creamy.
  3. Cook the gnocchi according to package instructions and drain. Toss the gnocchi together with the prepared butternut squash sauce. Serve with shredded Asiago cheese and enjoy!

Notes

  • You can peel and cut a butternut squash yourself, or buy the pre-cut versions from the grocery store.
  • Chicken or vegetable stock can be used for this recipe.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner

Nutrition

  • Serving Size: 1
  • Calories: 181
  • Sugar: 1.8g
  • Fat: 7.8g
  • Carbohydrates: 26.1g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Butternut Squash Gnocchi

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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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This post may contain affiliate links, which means that KJ & Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do!

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