This autumn-inspired butternut squash gnocchi is an absolutely delicious dish. Once you have all the ingredients together, it is really not hard to make. The brown butter sage sauce with a hint of Marsala wine for this gnocchi dish is very tasty and helps to bring the entire dish together in the spirit of the season. Watch the quick instructional video below to see how to cook the butternut squash gnocchi, make the sauce, and plate them.
(See video at the end of this post)
Butternut Squash Gnocchi
(Serves 4-6 people)
- 1small butternut squash, about 1 pound
- 3/4cup Parmesan cheese
- 3/4teaspoon of a fall seasoning, nutmeg, cinnamon, or ginger (Use your favorite, not all three.)
- 1teaspoon salt
- white pepper to taste
- 2large eggs
- 2cups flour (add a little more, if needed, to create a pliable dough.)
- 4-5 fresh sage leaves (chiffonade cut)
- 1 stick unsalted butter cut into cubes
- 1/4 cup of grated Parmesan cheese
- 2-3 tablespoons of Marsala wine (add more or less, depending on your taste, or omit it)
- 1/4 -1/2 cup of Fontina cheese cut in cubes.
- 2-3 spoons of the gnocchi cooking liquid (see video)
Prepare the butternut squash
- Preheat the oven to 450° F. Cut the squash in half and remove the seeds. Brush the squash inside and out with olive oil and place on a baking tray.
- Roast the squash until soft, 30-40 minutes.
Tip: A good way to test is to press a pointed knife into the squash in several areas. If it passes through easily in all areas, it is done.
- Scoop the flesh of the squash out and place it in the food processor or use a potato masher. Process until completely smooth.
- Mix the butternut squash with the parmesan cheese, salt, pepper, and eggs.
- Add the flour into the mixture and work it with your hands. It will be very sticky at first.
Tip: Do not overwork the dough. Just add enough flour to create a firm enough mixture to work with.
- Flour a work surface and your hands. Take some of the dough and roll it into a rope, about ½-inch wide or to about the width of your thumb.
- Now, cut each rope into 1/2-inch pieces to create the gnocchi.
- Once you cut a few ropes, carefully flour the pieces using a bench scraper or carefully with your hands. This will make it easier to work with during the shaping process.
Shaping the Gnocchi
- Prepare a sheet pan with parchment paper. Dust with flour.
- You can shape your gnocchi by pressing them lightly and creating a dimple in the center. Another way is to use a traditional gnocchi board to create grooves.
- If you don’t have a gnocchi board, try gently rolling them on a fork to create ridges.
- Place the gnocchi on the floured pan.
Cooking the Gnocchi
- Bring a pot of water to a boil and add some salt.
- Carefully drop the butternut squash gnocchi into the water and give them a gentle stir.
- Once the gnocchi rises to the top, they are done.
Making the sauce and finishing the dish.
- As the gnocchi cook place, a large sauté pan over medium heat.
- Add the butter and sage, then toss in the cooked gnocchi.
- Increase the heat and add a few small ladles of the cooking water to help create a sauce.
- Ass the liquid begins to thicken add the Parmesan cheese and toss to thicken the sauce.
- Add a few splashes of the Marsala wine and swirl through.
- Once the sauce can leave a train across the bottom of the pan as you drag you spoon across it is done.
- Add the Fontina cheese and toss a few times.
- Test for seasoning and serve. Buon appetito!