Homemade Gnocchi With Roasted Butternut Squash

Homemade Gnocchi With Roasted Butternut Squash

Pillowy soft homemade gnocchi paired with herb-roasted butternut squash is an unbeatable combination. Add sage browned-butter, and this recipe will have you coming back for more.

This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.

butternut squash and gnocchi
gnocchi ingredients

This recipe may look complicated.  It’s long and has multiple parts.  Don’t let that scare you off.  The first time I made gnocchi, I was oh my, can I do this.  YES you can.  You get 3 recipes in one blog.  The gnocchi, the herb roasted butternut squash – but wait there’s more – the sage browned butter.  Still not sure?  Start with just the gnocchi and serve it with some sauteed diced zucchini and a little grated romano cheese.  However, the gnocchi with herb roasted butternut squash and sage browned butter is so worth the effort.  Perfect for Christmas dinner or a special occasion. 

What is gnocchi made from?

Homemade Gnocchi has 3 simple ingredients:  potatoes, eggs, and flour.  Think potato pasta.  The potatoes are russet, a dry low moisture potato.  The flour is the key ingredient.  Too much flour and your gnocchi are tough and chewy.  Too little flour and the gnocchi becomes mush when it’s boiled.  I use a combination of half pastry and half all-purpose flour.  If you don’t have pastry flour, use only all-purpose.  The gnocchi will be a little firmer but still delicious.   Add 1 1/4 cups of flour initially.  If the potatoes are boiled, or the kitchen is warm and humid, you will likely need the additional 1/4 cup.   If the potatoes are baked, and it is a low humidity day, no extra flour is needed.

riced potatoes
Riced Potatoes
gnocchi potatoes and four
Riced potatoes with flour
gnocchi dough
Gnocchi dough

How Do I Make The Homemade Gnocchi?

Cook the potatoes.  Either peel and boil, or bake.  Once the potatoes are cooked, let them cool, then rice them  with a potato ricer.  (click here for a potato ricer) Whisk the egg with the salt and drizzle over the riced potatoes.  Gently mix the egg into the potatoes by tossing with a fork or your fingers.  Finally,  sprinkle 1-1/4 cups of the flour on the potato egg mixture and again toss with a fork to coat or your fingers.   Gentle is the key in making gnocchi.  Bring the mixture together to form a soft dough and knead a few times.  Add the additional 1/4 of a cup of flour if the dough is extra sticky.   Rest the dough for 20 minutes. 

gnocchi dough
cut pieces of gnocchi
shaping the gnocchi

Shaping The Homemade Gnocchi:

Cut a piece of dough off and form a long log, 1/2-inch in diameter.  Cut the log into 1-inch segments.  These pieces of gnocchi can be cooked without further shaping.  However, if you want to shape them into the traditional shape, use a gnocchi board or fork.  To shape the gnocchi, press gently on the gnocchi while rolling it down the fork or board.  This creates the groves in the gnocchi. 

cooking the gnocchi
Cooking the gnocchi
cooked gnocchi
Cooked gnocchi
vacuum packed frozen gnocchi
Frozen and vacuum packed gnocchi

Cooking the Homemade Gnocchi:

Fill a 3-quart kettle with water and bring to a boil.  Add 1 tsp. of salt and cook the gnocchi in batches.  About 10-12 gnocchi at a time.  When the gnocchi floats to the surface of the water, it is cooked.  Remove the gnocchi with a slotted spoon to a bowl.  

Extra homemade gnocchi can be frozen prior to cooking.  Freeze on a sheet pan in a single layer.  Keep the gnocchi pieces separated.   Once frozen, vacuum pack or place in a ziplock freezer bag.  Vacuum packed gnocchi will keep up to 6 months in the freezer.  Gnocchi in a ziplock bag will keep for 1-2 months.

Bowl of roasted butternut squash

Roasting the Butternut Squash.  

Roast the butternut squash while you make the homemade gnocchi.   Peel, dice, and toss the pieces with  fresh or dried herbs (basil, oregano, rosemary, and parsley), garlic, olive oil, and balsamic vinegar.   Roast at 425 degrees for 1 hour or until soft and tender.  Click here, to read my blog on Herb Roasted Butternut Squash for a detailed explanation.  

browned butter with herbs

How To Make Sage Browned Butter:

Sometimes pictures/ movies are better than explanations.  For the sage browned butter this is true.   Click here to read my blog.

Putting It All Together:

Put the roasted squash in a large serving bowl.  Add the cooked homemade gnocchi and sage browned butter.  Gently toss to evenly distribute the gnocchi and squash, and coat them with the browned butter.  Serve immediately.  

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gnocchi with herb roasted butternut squash

Gnocchi With Herb-Roasted Butternut Squash

Pillowy soft homemade gnocchi paired with herb-roasted butternut squash is an unbeatable combination. Add sage browned-butter and this recipe will have you coming back for more.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: gnocchi, homemade, potato side dish, recipe, vegetarian
Servings: 8
Calories: 381kcal

Equipment

  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
  • gnocchi board
  • Potato Ricer

Ingredients

Gnocchi

  • 1 lb russet potatoes 3 medium potatoes if you peel and boil them. If you bake them and scoop them out, use 4 medium potatoes. (213g)
  • cup flour all-purpose (180g)
  • 1 large egg
  • ½ tsp salt

Herb Roasted Butternut Squash

  • 1 tbsp olive oil
  • 2 tbsp butter melted
  • 1 tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • 2 cloves garlic minced
  • 1 tbsp Italian seasoning
  • 2 tsp oregano
  • 2 tsp sage fresh minced
  • 2 lbs butternut squash peeled and cubed (900g)
  • salt and pepper to taste

Sage Browned Butter

  • 8 tbsp butter (113g)
  • 3 tbsp fresh sage ribbons packed

Instructions

  • To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically recalculate the amount needed for each ingredient.
  • Bake the potatoes until soft, and scoop them out. (see notes) Alternately; peel and boil potatoes until soft. Drain, let dry and cool before you start to roast the squash or make the gnocchi.
    gnocchi ingredients

Roasted Butternut squash

  • Toss all the ingredients together until the squash is evenly coated. Roast at 425°F for 45 minutes or until squash is fork-tender. Make the gnocchi while the squash is roasting.

Gnocchi

  • 1 1/2 cups all-purpose flour.
  • Rice the potatoes onto a sheet pan with a potato ricer.
    riced potatoes
  • Beat the egg with the salt and mix it into the potatoes with a fork.
    gnocchi potatoes and four
  • Sprinkle the potatoes with 1 1/4 cup of the flour and gently knead to mix. The dough should be soft but not sticky. Add more flour if needed. (see notes) Cover and let the dough rest for 20 minutes.
    gnocchi dough
  • Cut a piece of dough off with a bench knife, and roll it to form a long rope 1/2-inch in diameter.
    gnocchi dough
  • Cut the rope into pieces 1-inch long.
    cut pieces of gnocchi
  • Use a gnocchi roller or fork to give the gnocchi its classic shape. The gnocchi can also be cooked without being shaped.
    shaping the gnocchi
  • To cook the gnocchi: Bring a pot of water to boil, add a tsp of salt to the boiling water. Drop the gnocchi into the boiling water. Cook in small batches (see notes)
    cooking the gnocchi
  • When the gnocchi floats to the surface of the water, it is cooked. Use a slotted spoon to remove the gnocchi from the boiling water.
    cooked gnocchi
  • The gnocchi can be frozen on a sheet pan and then vacuum packed for storage for up to 6 months. Alternately, store the frozen gnocchi in a ziplock freezer bag for up to a month.
    vacuum packed frozen gnocchi

Sage Browned Butter (see notes)

  • Watch the video in the blog, on how to make sage browned butter

Assembly

  • Put the roasted squash in a large serving bowl.  Add the gnocchi and sage browned butter.  Gently toss to evenly distribute the gnocchi with the squash, and coat them with the browned butter.  Serve immediately.  

Video

Notes

A bonus to baking the potatoes is, once the potatoes skins are scooped out, they can be stuffed and served as loaded baked potato skins.
This gnocchi recipe makes a lot of gnocchi.  You may want to just cook half the gnocchi and freeze the other half. 
Cook the gnocchi in small batches  to keep the water from cooling down.  The water should remain at or near the boiling point.  
Visit the SHOP MY KITCHEN page for small appliances, tools, and hard to find items like the gnocchi board and potato ricer.

Nutrition

Serving: 2cups | Calories: 381kcal | Carbohydrates: 56g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 319mg | Potassium: 894mg | Fiber: 5g | Sugar: 4g | Vitamin A: 16529IU | Vitamin C: 37mg | Calcium: 101mg | Iron: 3mg
Tried this recipe?Let us know how it was!
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This Post Has 2 Comments

  1. Anonymous

    5 stars
    Fabulous recipe! Loved the combination of gnocchi and butternut squash with the brown butter sage!! I couldn’t quit eating it – so good!

  2. growwithdoctorjo

    Thanks – I’m glad you loved it.

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