Butternut squash gnocchi are a delightful autumnal variation of the original. This version uses butternut squash instead of potatoes to create these airy pillows of flavor. Tossed in a sage brown butter sauce and topped with Parmigiano Reggiano and grated amaretti cookies, this is fall-flavored comfort food at its very best.

I know what you’re thinking.

“Butternut squash gnocchi sounds complicated”, or maybe “I should just buy premade gnocchi from the store and call it a day”.

I’m here to tell you that butternut squash gnocchi is NOT hard to make, and in the time it takes to drive to the store, shop, wait in line, and get back home, you can make this meal all in the comfort of your own home with just a few ingredients, and tools.

And these step-by-step instructions will walk you through the entire process so you feel confident enough to do this on your own.

Some important info

If you’ve ever made traditional potato gnocchi before, you likely understand the sense of satisfaction that comes from creating these incredible little dumplings.

While they are easier to make than others would have you believe, there are still some tips or guidelines to follow to help you have the most successful experience possible.

First, the key to light and airy gnocchi is minimizing the amount of water, and therefore flour, needed in this dish.

Make sure to squeeze out ALL the excess moisture from the butternut squash after roasting them.

If you skip this step, you’ll need too much flour and that will make them too dense, which you don’t want.

Second, the dough does not need to be kneaded for longer than 20-30 seconds. You want to knead until it is formed, but not longer. In fact, it doesn’t even require kneading as you can simply use a bench knife as I’ve pictured below.

The reason for this is that kneading creates gluten which can change the texture from light and airy to dense and tough.

Lastly, fresh butternut squash gnocchi should be made and served right away, however, you can absolutely freeze them for later use.

If you plan to freeze them, it’s important that you first place them on a floured cookie sheet in the freezer so they do not touch for the first 2 hours.

After 2 hours, they’ll be frozen enough where they’ll no longer stick to each other. At this point, you can place them in freezer bags and keep for up to 3 months.

How to make it

Each number corresponds to the numbered written steps below.

Preheat the oven to 400f and set the rack to the middle level. Cut the butternut squash in half and remove the seeds.
Place the squash cut side down on a parchment paper lined baking sheet. Roast in the oven for 40-45 minutes or until fork tender. Pro tip: Roasting the squash face down will speed up the roasting time dramatically.

Once cool enough to handle, remove the squash and scoop out the soft insides and discard the skin.
Using a ricer tool, rice the squash. Alternatively, you can use a masher or food processor.
Take the riced butternut squash and place it in a clean kitchen towel. Twist it up and squeeze.
Do you see how much water has been removed? It’s important to remove the water otherwise the butternut squash gnocchi will require much more flour and will not be as light and airy.

Sprinkle all-purpose flour onto a clean work surface and spread out 2 cups worth of the butternut squash puree. Any extra can be saved for another purpose.
Sprinkle 1 teaspoon of kosher salt and 1 1/2 cups of all-purpose flour onto the puree. Drizzle the egg on top and mix together.
The easiest way to mix together without overworking the dough is with a bench knife. Cut into the flour and fold it all together.
Form a ball of dough like shown. If the dough is too wet and sticking to your hands, add more flour a bit at a time. Try not to add too much though as that will dilute the butternut squash flavor and make the gnocchi tougher.

Clean the work surface completely and sprinkle with flour once more. Grab 1/5 of the dough (about the size of a lemon) and place it onto the work surface. Sprinkle more flour on top and onto your hands.
Roll the dough into a rope that is 1/2 to 3/4 inch wide. Try to use the palm of your hands instead of the fingertips. That helps to avoid flattening the rope.
With a very thin sharp knife cut into 1 inch long pieces.
Use a scraper to pick up the butternut squash gnocchi and place on a parchment paper lined baking sheet that has been sprinkled with semolina flour. Note: If you don’t have semolina, just use all-purpose flour.

Make sure they do not touch each other because they will stick together almost immediately. Sprinkle with more all-purpose flour or semolina to prevent any sticking. The butternut squash gnocchi should be cooked in boiling water immediately or frozen. To freeze, place the baking sheet in the freezer for 2 hours. After 2 hours they can be placed in freezer bags and stored for up to 2 months.
Prior to cooking, use a gnocchi paddle, fork, or finger to shape. But for delicate butternut squash gnocchi, I like to leave them as is.

The above steps outline how to make the butternut squash gnocchi. But you’re probably looking for a sauce that would pair perfectly with it.

Pumpkin pie spice, maple syrup, and any other fall spices you like work well, but I love the version below!