Butternut Squash Gnocchi with Gorgonzola”

Fall is in the air, and nothing says cozy quite like roasted butternut squash gnocchi. This recipe combines the sweetness of roasted butternut squash with delicate soft gnocchi, perfect for pairing with creamy gorgonzola sauce.

It’s no wonder most Italian restaurants have gnocchi on the menu. Most home cooks are intimated by making gnocchi at home. I am here to tell you you don’t have to be.

Making homemade gnocchi is a lot easier than you think. The most challenging part is getting the dough to the right consistency to produce the soft light  gnocchi dumplings. This make take a few attempts, and that’s okay. After a few tries you will be making gnocchi like a pro.

Whether you’re new to making gnocchi or a seasoned pro , this easy to follow recipe is bound to become a favorite.

Things to know about this Butternut Squash Gnocchi with Gorgonzola”

1. Butternut squash is a seasonal fall vegetable, bringing a natural sweetness to the gnocchi that pairs well with many sauces.
2. These gnocchi are easy to make. This recipe simplifies the process. making it a beginner friendly gnocchi recipe
3. The recipe is versatile pair the gnocchi with a browned butter and sage, marinara or a creamy pancetta gorgonzola sauce like I did. If you would like the recipe for the sauce I used let me know, if I should write a blog post.
4. This recipe is perfect for meal prep. These gnocchi are freezer friendly, so you can a batch in advance  to enjoy anytime, or make a double batch one for now and one for later.
5. As always , please let met know if you make this easy roasted butternut squash gnocchi recipe. I love hearing from you. And it helps others. THANKS!!!

6. Warm up this fall with these cozy Italian dishes:

   • Creamy Mushroom and Italian Sausage Risotto – rich, earthy, and perfect for chilly evenings.

   • Italian-Style Cabbage Rolls – hearty, satisfying, and full of fall flavors.

   Don’t forget to save this Butternut Squash Gnocchi recipe—it’s the ultimate cozy fall dinner!

Butternut Squash Gnocchi with Gorgonzola

Servings: 4
Prep Time: 30 minutes
Cook Time: 25 minutes

Ingredients: For the Gnocchi

• • 2–3 cups roasted and mashed butternut squash (about 1 medium squash)

  • 1 to 1½ cups all-purpose flour (start with 1 cup and add more as needed)

  • 1 egg

  • 1/2 cup parmesan cheese

  • salt and pepper to taste

  •  A pinch of Nutmeg

  • For the Gorgonzola Cream Sauce:

    • 1 cup heavy cream

    • 4 oz Gorgonzola cheese, crumbled

    • 2 tbsp unsalted butter

    • 2–3 oz pancetta, diced

    • 1 small shallot, finely minced (optional)

    • Salt and freshly ground black pepper, to taste

    • Pinch of nutmeg

    • Chopped parsley

  Instructions

  1. Start by peeling and cleaning out the squash. Then cut into equal pieces. Line a cookie sheet with parchment paper lay the butternut squash on top drizzle with olive oil salt and pepper to taste.  Roast in a preheated 375-degree oven until fork tender about 20 minutes. Mash the squash into a smooth puree. Refrigerate until chilled
  2. Put the flour on a broad. Make a well in the center add the rest of the ingredients , the squash, egg and parmesan cheese including salt and pepper.
  3. Begin incorporating the flour into the wet ingredients  kneading the dough until smooth, adding more flour a little at a time , until you have a smooth dough the dough will be slightly sticking. Let the dough rest covered  for 30 minutes.
  4. Then section the dough into 8 equal pieces. Roll into 12 inch long ropes flour lightly,  cut the ropes into 1/2 inch pieces flour lightly. Using a fork and your thumb roll the gnocchi pieces into the classic shape. I have included a video showing the technic.

  5. Roast the Squash:
     Preheat oven to 400°F (200°C). Cut the squash in half, remove seeds, and roast cut-side down until tender (about 30–35 minutes). Scoop out the flesh and mash it, letting excess moisture evaporate.

     2. Make the Gnocchi Dough:
     In a bowl, combine the mashed squash, egg, salt, and nutmeg. Gradually add 1 cup of flour, mixing gently until a soft dough forms. Add more flour as needed—dough should be slightly sticky but workable.

     3. Shape the Gnocchi:
     Divide dough into portions. Roll each into a rope about ¾ inch thick, then cut into 1-inch pieces. Optional: roll each piece over a fork for the classic gnocchi ridges.

     4. Cook the Gnocchi:
     Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float (about 2–3 minutes). Remove with a slotted spoon and set aside.

     5. Make the Gorgonzola Cream Sauce:
     In a skillet, melt the butter over medium heat cook diced pancetta until crisp. Remove and set aside. Sauté shallots until soft and translucent lower the heat, stir in cream until warm but not boiling. Add Gorgonzola in small pieces, stirring until smooth. Season with salt, pepper, and a pinch of nutmeg. Stir the crispy pancetta back into the sauce.

     6. Combine and Serve:
     Toss the cooked gnocchi gently in the sauce until coated. Serve immediately, garnished with Freshly chopped Italian parsley

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     Storage Instructions

     Uncooked Gnocchi:

     • Place gnocchi on a floured baking sheet in a single layer. Freeze for 1–2 hours, then transfer to a freezer-safe bag or container.

     • Cook from frozen in boiling salted water; they will float when done.

     Cooked Gnocchi with Sauce:

     • Store leftover gnocchi and sauce separately in airtight containers in the fridge for up to 3 days.

     • Reheat gently in a skillet over low heat, adding a splash of cream or milk if needed to loosen the sauce.