Description
Warm, creamy, and packed with flavor, this butternut squash gnocchi is the ultimate comfort food that transforms any meal into a festive occasion.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups pureed)
- 2 cups all-purpose flour (plus extra for dusting)
- 1 large egg (at room temperature)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 tbsp unsalted butter
- 8 fresh sage leaves
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and sprinkle with salt and pepper. Place cut-side down on a lined baking sheet and roast for about 30-40 minutes until tender.
- Once roasted, let it cool slightly before scooping out the flesh into a mixing bowl. Mash until smooth and lump-free.
- Add one egg, two cups of flour, salt, and pepper to the mashed squash. Mix until combined; avoid overworking to keep the dough light.
- On a floured surface, divide dough into portions. Roll each portion into ropes about half an inch thick and cut into bite-sized pieces. Press each piece gently with a fork to create ridges.
- Bring salted water to a boil in a large pot. Add gnocchi in batches—once they float to the surface (after about two minutes), remove them using a slotted spoon.
- In a skillet over medium heat, melt butter and add sage leaves until crispy. Toss in cooked gnocchi and sauté for an additional minute to coat in sauce.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 62mg
Keywords: For additional flavor, consider adding nutmeg or cinnamon to the dough. You can enhance creaminess by mixing in ricotta or parmesan cheese. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.