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Remember the whole wheat pumpkin gnocchi?
I love making gnocchi — they’re deceptively simple and absolutely delicious. These butternut squash gnocchi are, hands down, the best I’ve made so far.
I roasted butternut squash with olive oil, salt, pepper, a touch of cinnamon and a pinch of nutmeg.
The squash roasted until it was so tender I could mash it with a fork — though my mini food processor would work perfectly too.
For these I used all-purpose flour instead of whole wheat. I can’t lie — I preferred the texture and lightness it gave the gnocchi.
The difference from whole wheat was noticeable in the tenderness. And in the fit of my pants, but that’s a story for later.
I rolled the dough into thin logs and cut them into bite-sized pieces.
I’m not certain if my method is strictly traditional — is this how Italians make gnocchi? If any readers have tips, I’d love to learn — but this version works for me.
Here’s the smooth, squash-studded dough ready to be shaped.
And yes, I debated calling them “butternut squash puffins,” but Pumpkin Puffins sounded better, so that name didn’t stick.
I finished these with a simple brown butter sauce — nutty, fragrant, and perfect with the sweet warmth from the roasted squash.
I didn’t add sage this time — though it would pair nicely. If you want sage included, I’ll happily add it next time. Personally, I was perfectly content drowning these in buttery sauce alone.
Confession: I haven’t always loved butter. I still don’t love it in solid form — probably because I once caught my little brother eating it straight from the dish as a child. But in a brown butter sauce over gnocchi? Utterly irresistible.
I ate the entire dish in one sitting — and then made it again the next day. The brown butter combined with the olive oil, cinnamon and nutmeg from the roast creates a silky, comforting flavor that just melts on the tongue.
Butternut Squash Gnocchi with Brown Butter Sauce
~ 1/2 butternut squash, chopped
~ 1 1/2 cups all-purpose flour
2 tablespoons olive oil
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon salt
sprinkling of pepper
1/4 cup butter
1/2 cup Parmesan cheese
Preheat oven to 400°F.
Chop butternut squash into bite-size pieces. Toss with olive oil, salt, pepper, cinnamon and nutmeg. Roast for about 30 minutes, or until tender.
When the squash has cooled, mash with a fork or puree in a food processor until smooth. You should have about 1 cup of mashed squash.
Gradually add the flour and mix with your hands until a soft dough forms. If it’s sticky, add a little more flour, but don’t overdo it.
Bring a large pot of salted water to a boil. Roll the dough into thin logs, cut into bite-sized pieces, and drop them into the boiling water. Cook 3–4 minutes, or until the gnocchi float. Drain.
In a small saucepan over medium heat, melt the butter and swirl frequently until it turns lightly browned and fragrant, about 3 minutes—watch closely to avoid burning.
Toss the cooked gnocchi with the brown butter and sprinkle with Parmesan before serving.
Like my other indulgences, this is something I’d happily eat every day. I hope you try it and love it as much as I do — then we can stop feeling so alone in our butter devotion.
Come visit me at Good Taste Pittsburgh on Saturday!