Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Italian Butternut Squash Gnocchi with Crispy Sage and Pine Nuts
Soft, pillowy, and full of fall flavors—these homemade butternut squash gnocchi is easier to make than you think! Tossed in a fragrant sage butter sauce with golden, crispy pine nuts, it’s a comforting and elegant dish perfect for any occasion.
There’s something so satisfying about making gnocchi from scratch, especially when it involves the sweet, nutty flavor of roasted butternut squash.
These homemade butternut squash gnocchi is light, pillowy, and sautee’ in a golden, crispy sage butter sauce with toasted pine nuts for a rich, aromatic finish. With a little patience and the right technique, you can bring this restaurant-quality dish to your own table!
I know, it may come as a surprise that gnocchi are not only made with potatoes. Butternut squash is also perfect in dumplings because of its tender and firm texture, as well as its creamy and sweet flesh. These gnocchi are as soft and delicate as the one made with potatoes, with the added sweetness and richness of the butternut squash.
For an extra savory twist, saute’ the boiled gnocchi in the brown butter and sage sauce until they turn golden and crisp on the outside while remaining soft and tender on the inside. This extra step adds a delightful texture and enhances the nutty flavor of the sage butter.
Tips for Perfect Butternut Squash Gnocchi
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Drain Moisture: Ensure the butternut squash is well-roasted to remove excess moisture. You could also boil the butternut squash, but it will absorb more water, making the dough softer and requiring additional flour, which will turn into heavier and less soft gnocchi.
- Light Touch: Handle the dough gently and avoid adding too much flour. Too much flour makes the gnocchi dense instead of light and airy.
- Test First: Roll and cook a small piece of gnocchi first to check the texture. If it falls apart, add a little more flour.
- Crispy Finish: For extra savory goodness, you can pan-fry the boiled gnocchi in the brown butter and sage until golden and crisp on the outside.
Make-Ahead and Storage
- Freeze Uncooked Gnocchi: Arrange the uncooked gnocchi on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months. Cook from frozen; no need to thaw.
- Leftovers: Store any leftover gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a bit of butter.
Nut-Free Option: Skip the pine nuts if you prefer or substitute with toasted breadcrumbs for a crunchy topping.
Ready to try it too?!?
Other vegetarian recipes you might like:
Italian Butternut Squash Gnocchi with Crispy Sage and Pine Nuts
Soft, pillowy, and full of fall flavors—these homemade butternut squash gnocchi is easier to make than you think! Tossed in a fragrant sage butter sauce with golden, crispy pine nuts, it’s a comforting and elegant dish perfect for any occasion.
Servings:
4
Prep Time
25 min
Cook Time
45 min
Resting Time
Total Time
1 hr, 10 min
Ingredients
- 1 butternut squash (about 3 1/3 lb, 1.5 kg), peeled and cleaned (about 2 1/2 lb cleaned)
- 1 tablespoon olive oil
- Salt, to taste
- 1 large egg
- 1/4 teaspoon grated nutmeg
- About 3 1/2 cups (420 g) all-purpose flour
- 1/2 cup (60 g) Parmesan cheese (or Pecorino), plus more to serve
- 4 tablespoons (60 g) unsalted butter (or extra virgin olive oil)
- Fresh sage leaves (about 8-10)
- 2 tablespoons pine nuts
Instructions
- Preheat the oven to 350°F (180°C). Peel, clean, and cut the butternut squash into slices.
- Arrange the slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt. Roast for 30-40 minutes, or until tender and slightly golden. Once cooked, puree the squash in a blender and let it cool slightly.
- In a large bowl, combine the cooled squash puree, egg, grated nutmeg, Parmesan cheese, and a pinch of salt. Gradually add the flour, mixing gently until a soft dough forms. Add enough flour so that the dough should be slightly sticky but manageable. Avoid adding too much or overmixing to keep the gnocchi light.
- Lightly flour your work surface. Divide the dough into 4 portions. Roll each portion into a long rope, about 1/2 inch (1.5 cm) thick.
- Cut the ropes into 1-inch (2.5 cm) pieces.
- Bring a large pot of salted water to a boil.
- In a large skillet, melt the butter over medium heat. Add the sage leaves and pine nuts.
- Cook until the butter turns golden and the sage becomes crispy (about 3 minutes).
- Add the gnocchi in batches to the simmering water. Once they float to the surface (about 2-3 minutes), cook for another minute.
- Use a slotted spoon to remove the gnocchi and add to the butter sauce. Cook, shaking the pan until the gnocchi start to turn golden brown on both sides. Serve immediately with extra grated Parmesan cheese on top.
