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Roasted butternut squash gnocchi
Roasted butternut squash gnocchi
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 your favorite 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.
I have included a video. I hope it helps!!!
Why you will love roasted butternut squash gnocchi
- Butternut squash is a seasonal fall vegetable, bringing a natural sweetness to the gnocchi that pairs well with many sauces.
- These gnocchi are easy to make. This recipe simplifies the process. making it a beginner friendly gnocchi recipe
- 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.
- 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.
- 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!!!
Ingredients
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- 4 cups roasted and mashed butternut squash
- 3 cups of flour
- 1 egg
- 1 cup grated parmesan
- Salt and pepper to taste
Instructions
- 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
- Put the flour on a broad. Make a well in the center add the rest of the ingredients , the squash, egg and cheese including salt and pepper.
- 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.
- 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.
- Store on a parchment lined cookie sheet covered in your refrigerator for 2 days or they can be frozen. ENJOY with your favorite sauce
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Oh my Gosh, this looks delicious
Thank you. Delicious and the best best part easy. Thank you for following along.