Butternut Squash Gnocchi Recipe

There’s nothing quite like gathering around the kitchen table with your family as you enjoy a cozy, homemade meal. Today, I’m excited to share a dish that embodies the warmth and creativity of family cooking: Butternut Squash Gnocchi. This recipe is perfect for celebrating seasonal occasions and bringing everyone together in the kitchen. With each tender bite, you’ll taste the rich flavor of butternut squash beautifully complemented by a sage butter sauce, crispy sage leaves, and a sprinkle of freshly grated Parmesan. Let’s dive into this delightful culinary experience!

Recipe Summary

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 1/2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup ricotta cheese
• 1 egg yolk
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 cup unsalted butter
• 8-10 sage leaves
• Freshly grated Parmesan cheese, for garnishing

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the cubed butternut squash on the baking sheet and roast for about 25-30 minutes, or until tender. Let cool.
3. Once cooled, mash the butternut squash in a large bowl until smooth.
4. Add the ricotta cheese, egg yolk, salt, and nutmeg. Mix until combined.
5. Gradually add the flour, mixing until a soft dough forms. If the dough is too sticky, add more flour as needed.
6. Turn the dough out onto a floured surface and knead lightly. Divide the dough into 4 portions.
7. Roll each portion into a long rope about 1/2-inch in diameter. Cut the ropes into 1-inch pieces to form the gnocchi.
8. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
9. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until crispy and the butter is browned.
10. Add the cooked gnocchi to the skillet and gently toss to coat with the sage butter sauce. Season with additional salt if needed.
11. Serve the gnocchi in a bowl, garnished with crispy sage leaves and freshly grated Parmesan cheese. Enjoy!

Helpful Tips

• If the dough is too sticky: Add more flour a little at a time until it reaches the desired consistency.
• To make ahead: Freeze uncooked gnocchi on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding an extra minute to the boiling time.
• Variations: Try adding a pinch of cinnamon for a sweet, autumnal twist.

Storage Instructions

Store any leftover cooked gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a bit of butter.

Pairings

This Butternut Squash Gnocchi pairs beautifully with a fresh green salad and a crusty loaf of bread. For drinks, consider a crisp white wine such as Pinot Grigio or a refreshing glass of sparkling water with a splash of lemon.

Thank you for joining me in creating this cozy and delicious Butternut Squash Gnocchi. I’d love to see your creations! Share your photos using #ZynahzRecipes or tag @Zynahz on Instagram. Your feedback means the world to me, so please leave your comments and experiences on the website www.zynahz.com. And don’t forget to subscribe to our newsletter for more heartwarming recipes, and follow Zynahz on social media for daily inspiration. Happy cooking, and enjoy every bite!