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Butternut squash gnocchi in a creamy mushroom sauce, topped with chopped fresh parsley

ItalyCooking

Butternut Squash Gnocchi

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These soft butternut squash gnocchi are a comforting, flavorful dish, perfect for fall and winter. They are served with a creamy sauce made with fresh white mushrooms.

Total time
1 h 25
Prep
45 min
Cook
40 min
Difficulty
Medium
Per person
€1.25

By the CookinBreak team

Ingredients 12

Estimated cost €5.00

For the sauce

For the garnish

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Large saucepan
  • Cutting board
  • Knife
  • Potato masher
  • Nutmeg grater
  • Mixing bowl
  • Fork
  • Skimmer
  • Skilletlarge

Instructions

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Preheat your oven to 400 °F. Cut the butternut squash in half, remove the seeds and brush the inside with olive oil. Season with salt and pepper. Place the squash on a baking sheet lined with parchment paper, cut side down. Bake for , or until the flesh is very tender.

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Let the squash cool slightly. Scoop out the flesh with a spoon and mash it into a fine purée with a potato masher or a fork. Make sure you get a very smooth purée with no lumps. Let it cool completely so it loses its excess moisture.
In a large bowl, mix the cooled squash purée with the egg, grated Parmesan, salt, black pepper and grated nutmeg. Gradually add the flour, mixing gently until you get a uniform but supple dough. Don't overwork the dough so the gnocchi don't turn tough.
On a lightly floured work surface, divide the dough into several portions. Roll each portion into long logs about 2 cm in diameter. Then cut each log into small pieces about 2-3 cm long. To give them their characteristic shape, roll each gnocchi over the back of a fork, pressing lightly with your thumb.
Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in small batches. Let them cook until they float to the surface (about ). Remove them from the water with a slotted spoon and drain well.
While the gnocchi cook, make the sauce. In a large pan, melt the butter with a splash of olive oil. Add the chopped garlic cloves and sauté for one minute without letting them brown. Add the sliced white mushrooms and sauté until they are tender and have released their liquid.
Pour the cream into the pan and let it simmer for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste. Add the drained gnocchi to the mushroom sauce and toss gently to coat them well. Let everything heat through for .
Serve the butternut squash gnocchi immediately, topped with chopped fresh parsley.

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Goes well with

🎅 Christmas: all recipes

As a starter

For dessert

To drink

Nutrition facts

per serving · estimate
  • Protein16 g
  • Carbs56 g
  • Fat34 g
  • Fiber8 g
Nutri-Score CÉco-Score C

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For lighter, softer gnocchi, make sure not to overwork the dough after adding the flour. The squash must be well dried before being mashed into a purée.

Freezing : Can you freeze this recipe?

Yes

Raw gnocchi: Freeze flat, then transfer to a zip-top bag, up to 2 months. Cooked gnocchi with sauce: Freeze in an airtight portion, up to 1 month, texture slightly altered.

Storage : How long does it keep?

Cooked gnocchi with sauce: keeps 2 to 3 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Gnocchi dough covered with plastic wrap in the fridge. Shaped gnocchi, floured on a tray covered with plastic wrap in the fridge.

Reheating : How do you reheat it?

Saucepan: reheat gently over low heat, stirring, adding a splash of water or cream. Microwave: medium power, stir halfway through. Oven and air fryer less suited to creamy sauces.

Variations

  • Top with chopped fresh parsley before serving.
  • Mash the squash into a very smooth purée.
  • Drop the gnocchi into the water in small batches.

Mistakes to avoid

  • Using squash purée that is still hot: let it cool.
  • Overworking the dough: fold in the flour gently.
  • Dropping all the gnocchi in at once: cook them in small batches.

Frequently asked questions

How do you make the squash purée?

Cut the squash in half, remove the seeds, brush with olive oil, season with salt and pepper and roast it in the oven at 200 °C, then scoop out the flesh and mash it into a fine purée before letting it cool.

How do you make the gnocchi dough?

Mix the cooled squash purée with the egg, Parmesan, salt, pepper and nutmeg, then gradually add the flour, mixing gently, without overworking the dough.

How do you cook the gnocchi?

Roll the dough into logs about 2 cm thick, cut them into pieces, then drop them in small batches into boiling salted water until they float to the surface, about 2 to 3 minutes.

How do you make the mushroom sauce?

Melt the butter with a splash of olive oil, sauté the garlic then the mushrooms, pour in the cream, let it thicken for a few minutes, season with salt and pepper and add the drained gnocchi.

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Butternut Squash Gnocchi

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