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In the world of comfort food, few dishes can rival the warmth and heartiness of gnocchi. Originating from Italy, this beloved pasta is renowned for its pillowy texture and versatility. Traditionally made from potatoes, flour, and sometimes eggs, gnocchi serves as a blank canvas that invites culinary creativity. In this article, we will explore a delightful twist on this classic dish by incorporating the rich, nutty flavor of butternut squash. The result is a creamy butternut squash gnocchi that is not only delicious but visually appealing, making it perfect for cozy evenings at home or special gatherings with friends and family. From the preparation of the ingredients to the final plating, we will guide you through each step of this delectable recipe, ensuring you have all the knowledge to create a memorable meal.

Creamy Butternut Squash Gnocchi

Indulge in the comfort of creamy butternut squash gnocchi, a delightful twist on classic Italian pasta. This recipe combines the rich, nutty flavor of butternut squash with the pillowy texture of traditional gnocchi, making it a perfect dish for cozy evenings or special gatherings. Learn how to select the right ingredients, master the gnocchi-making process, and prepare a luscious sauce infused with garlic and sage to elevate your meal. Enjoy a taste of autumn in every bite!
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Ingredients
  

1 medium butternut squash (about 2 pounds), peeled and cubed

2 cups all-purpose flour (plus extra for dusting)

1 large egg

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

2 tablespoons unsalted butter

2 cloves garlic, minced

1/2 cup heavy cream

1/4 cup sage leaves, chopped

Freshly cracked black pepper and extra Parmesan for serving

Instructions
 

Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, salt, and a pinch of pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes or until tender and caramelized. Allow to cool slightly.

    Make the Gnocchi Dough: In a large bowl, combine the roasted butternut squash, egg, ricotta cheese, nutmeg, and salt. Use a fork to mash and mix until smooth. Gradually add flour, 1/2 cup at a time, mixing until a soft dough forms. Be careful not to overwork the dough; it should be slightly tacky yet manageable. If needed, add a bit more flour.

      Shape the Gnocchi: Lightly flour a clean surface. Divide the dough into 4 pieces. Roll each piece into a long rope about 1/2 inch thick, cutting it into 1-inch pieces. Optionally, you can roll each piece over the tines of a fork to create the classic gnocchi shape, but this step is not necessary.

        Cook the Gnocchi: In a large pot, bring salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pot. Cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon into a bowl and set aside.

          Prepare the Creamy Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the chopped sage, Parmesan cheese, and a pinch of pepper. Allow the sauce to thicken slightly, about 3-5 minutes.

            Combine: Add the cooked gnocchi into the sauce, tossing gently to coat. Cook for an additional 2 minutes until heated through.

              Serve: Plate the creamy butternut squash gnocchi, garnished with freshly cracked black pepper and additional Parmesan cheese. Enjoy!

                Prep Time: 15 mins | Total Time: 1 hr | Servings: 4