Butternut Squash Gnocchi

A Few Words…

This was my first attempt at making gnocchi and I really had a good time with it. Like anything you attempt, it’s all about trial and error and I cut the gnocchi a little too big with the first few rolls. I needed an opinion so I sent a picture of it to my good friend Penny. Well, we both laughed and she wondered if these gnocchi would float and keep their shape while cooking in the pot. They did!!!!

When they were ready I just tossed them with some olive oil and they were absolutely delicious (despite the picture shown of my first misshaped batch!) Bonus is that I have another baggie in my freezer, cut smaller, to be used for another meal and all that’s needed is a fresh salad to go with it!

Have you ever made gnocchi?
I’d love to know how you made it, so please share your tips in the comments below!

Butternut Squash Gnocchi

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Makes about 75-100 pieces
Serving size: approx. 3/4-1 cup


  • 1 butternut squash, halved, seeds removed
  • 2 tbs. olive oil, divided
  • 2 eggs, beaten
  • 1 tsp. nutmeg
  • Salt and pepper, to taste
  • About 3-4 cups flour

1. Pre-heat oven to 350°F. Brush 1 tablespoon of olive oil over the squash halves. Line a cookie sheet with parchment paper and place the oiled squash flesh side down on the sheet. Bake for about an hour, until soft. Let cool, remove the flesh and keep aside in a bowl.

2. In a food processor or stand mixer, mix the cooled squash until it is smooth and has no chunks. Add to it the beaten eggs, seasonings and flour. Depending on the size of the squash you might need more flour, start off with 2 cups and then add as needed. Mix until the dough has a soft texture and a little sticky; do not over-mix.

3. Take a handful of the dough, and with your hands, roll on the surface of a floured board and shape into long 3/4 inch rolls. Cut into 1/2 inch long pieces and place on a baking tray lined with floured parchment paper to prevent from sticking. At this point, put the tray in the freezer and when ready you can put the frozen raw gnocchi in a large freezer baggie until ready to use.

4. Bring a large pot of salted water to a boil. Add the gnocchi and let boil until they rise to the surface, cook a minute longer and then drain; approximately 7-8 minutes in total.

5. Place in a serving bowl and toss with 1 tbs. olive oil. You can sprinkle freshly grated Parmesan cheese on top, tomato sauce or just eat it as is.