Tweaked Gnocchi with Butternut Squash

Experience autumnal perfection with this Tweaked Gnocchi with Butternut Squash recipe, a delightful blend of tender homemade gnocchi, caramelized roasted butternut squash, and a fragrant sage butter sauce. This dish puts a seasonal spin on classic Italian comfort food, combining fluffy potato-based gnocchi with the natural sweetness of squash and the nuttiness of browned butter. Perfectly seasoned with nutmeg and black pepper, each bite feels indulgent yet balanced. Impress your guests by garnishing the dish with freshly grated Parmesan for an elegant finish. With simple techniques and accessible ingredients, this recipe transforms humble pantry staples into a restaurant-worthy dinner ideal for cozy evenings.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 medium-sized Potatoes
• 1.25 cups All-purpose flour
• 0.25 cups Parmesan cheese
• 1 large Egg yolk
• 1 medium-sized Butternut squash
• 2 tablespoons Olive oil
• 4 tablespoons Unsalted butter
• 8 leaves Fresh sage leaves
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.25 teaspoons Nutmeg
• 0.25 cups Parmesan (for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and cube the butternut squash into 1-inch pieces. Toss with 2 tablespoons of olive oil, a pinch of salt, and black pepper. Spread evenly on a baking sheet lined with parchment paper.

Step 3

Roast the butternut squash in the oven for 25-30 minutes or until tender and caramelized. Remove from the oven and set aside.

Step 4

While the squash is roasting, boil the potatoes whole and unpeeled in a large pot of salted water for 15-20 minutes, or until fork-tender.

Step 5

Drain the potatoes and let them cool slightly. Once cool enough to handle, peel the skins off and mash the potatoes until smooth. Let them cool completely.

Step 6

On a clean surface, combine the mashed potatoes, 1 cup of all-purpose flour (reserving the remaining 0.25 cup for dusting), Parmesan cheese, egg yolk, and 0.25 teaspoon of salt. Gently knead the mixture until a soft dough forms. Avoid over-kneading to keep the gnocchi tender.

Step 7

Cut the dough into four portions. Roll each portion into a long rope about 1/2-inch thick and cut into 1-inch pieces. Optionally, use a fork to press gently on each piece to create ridges.

Step 8

Bring a large pot of salted water to a boil. Add the gnocchi in small batches, cooking until they float to the surface. This will take about 2-3 minutes. Remove with a slotted spoon and set aside on a plate.

Step 9

In a large skillet, melt the butter over medium heat until it begins to brown and smell nutty. Add the sage leaves and cook for 1 minute until crispy.

Step 10

Add the roasted butternut squash to the skillet and toss gently in the sage butter.

Step 11

Carefully add the cooked gnocchi to the skillet, tossing everything together to coat evenly. Season with additional salt, black pepper, and nutmeg to taste.

Step 12

Serve immediately, garnished with freshly grated Parmesan cheese.

Nutrition Facts

Serving size	(1427.2g)

Amount per serving	% Daily Value*
Calories	2267.0

Total Fat 107.5g	0%
Saturated Fat 49.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 366.4mg	0%
Sodium 3513.4mg	0%
Total Carbohydrate 276.9g	0%
Dietary Fiber 36.3g	0%
Total Sugars 19.0g
Protein 65.9g	0%

Vitamin D 42.0IU	0%
Calcium 1304.6mg	0%
Iron 17.1mg	0%
Potassium 4343.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 11.3%

Carbs: 47.4%