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Butternut Squash Gnocchi

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)


5 from 2 reviews

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


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!


  • 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


  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!


  • 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


  • 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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