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gnocchi with herb roasted butternut squash
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5 from 2 votes

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 Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: gnocchi, homemade, potato side dish, recipe, vegetarian
Servings: 8
Calories: 381kcal


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  • gnocchi board
  • Potato Ricer



  • 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


  • 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.


  • 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


  • 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.  



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.


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