Recipe: Perfect Butternut Squash Gnocchi

Butternut Squash Gnocchi. To make butternut squash puree from scratch, cut a butternut squash in half lengthwise. Scoop out seeds and pulp and set the halves, cut-side down, on a baking sheet lined with parchment. When the squash is tender it will give gently when pressed through the skin.

Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer. Once the squash has roasted the gnocchi comes together pretty easily and you can either boil it right then or you can cover it and put it in the freezer to save for a busy weeknight. You can cook Butternut Squash Gnocchi using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Butternut Squash Gnocchi

1. It's 2 cup of Pureed roasted butternut squash.
2. Prepare 2 1/2 cup of Flour.
3. It's 1 of Egg.
4. Prepare 1/2 tsp of Kosher salt.
5. It's 1 tbsp of Olive oil.
6. Prepare 1 of 1-2 cloves of garlic.
7. You need 1 of Red pepper flakes.
8. Prepare 1 of Grated Parmesean cheese.
9. It's 1 of Salt and pepper.

I wanted the flavor of the butternut squash to stand out. So I tossed the gnocchi with a simple butter, sage sauce that fits nicely with the dish. Butternut squash (my fave fall veg), Italian sausage (all things good), and gnocchi (pure comfort food) are all involved. Add some butter and a handful of Parmesan cheese, and you have a dinner dream team.

Butternut Squash Gnocchi step by step

1. Combine pureed squash, salt and egg until smooth using a spatula..
2. Add flour 1/2 cup at a time until dough pulls away from the bowl. More may be needed to prevent dough from being to sticky.
3. On a floured counter, kneed dough to combine and form into ball..
4. Cut sections of the dough and roll them into 1 inch logs. Cut 1 inch pieces and transfer to a cookie sheet..
5. This recipe makes enough for eight servings so freeze half if you don't need it all..
6. Place in salted boiling water for 2 to 3 minutes until they float.
7. While they are cooking sauté garlic lightly in olive oil and add red pepper flakes.
8. Drain cook gnocchi and add to the olive oil and red pepper flakes add salt and pepper and Parmesan cheese to taste.
9. I served this with mustard crusted chicken but you can serve it with any protein you wish.

I was not, however, expecting this simple sausage and vegetable gnocchi to blow me away like it did. This squash-based version of classic potato gnocchi is gluten-free, egg-free, and totally vegan. Just boil water and cook for a few minutes to indulge in a dish of pasta perfection! Pillowy gnocchi made with a combination of butternut squash and potato tossed in a garlic- sage butter and served over a bed of wilted fresh spinach. Top it all off with a sprinkle of freshly grated Parmigiano-Reggiano cheese, and you have yourself an elegant meal!