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A plate of butternut squash gnocchi garnished with basil and parmesan cheese.
Reda

Butternut Squash Gnocchi

Pillowy soft homemade gnocchi made with roasted butternut squash and served with a simple brown butter sage sauce. This autumn-inspired dish combines the natural sweetness of butternut squash with traditional Italian pasta-making techniques.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Gnocchi
  • 2 lbs butternut squash halved and seeded
  • 2 cups all-purpose flour plus extra for dusting
  • 1 large egg lightly beaten
  • 1/2 cup Parmesan cheese freshly grated
  • 1 tsp salt
  • 1/4 tsp nutmeg freshly grated
For the Brown Butter Sage Sauce
  • 6 tbsp unsalted butter
  • 12 leaves fresh sage
  • 1/4 cup Parmesan cheese for serving
  • 1 pinch black pepper freshly ground

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Fork
  • Gnocchi Board
  • Large Pot
  • Slotted spoon
  • Large skillet

Method
 

Prepare the Butternut Squash
  1. Preheat your air fryer to 400°F (200°C). Place the halved butternut squash cut-side down in the air fryer basket and cook for 35-40 minutes until fork-tender.
  2. Remove from air fryer and let cool for 10 minutes. Scoop out the flesh and mash until completely smooth. You should have about 1 1/2 cups of mashed squash. Let cool completely.
Make the Gnocchi Dough
  1. In a large mixing bowl, combine the cooled butternut squash puree, beaten egg, grated Parmesan, salt, and nutmeg. Mix well.
  2. Gradually add flour, starting with 1 1/2 cups and mixing until a soft dough forms. Add more flour as needed until the dough is no longer sticky but still soft.
  3. Turn dough onto a floured surface and knead gently for 2-3 minutes until smooth. Divide into 8 equal portions.
Shape the Gnocchi
  1. Roll each portion into a rope about 3/4-inch thick. Cut into 3/4-inch pieces using a knife or bench scraper.
  2. Roll each piece over a gnocchi board or the back of a fork to create ridges. Place finished gnocchi on a floured baking sheet.
Cook the Gnocchi
  1. Bring a large pot of salted water to a boil. Cook gnocchi in batches, adding them to boiling water. They're done when they float to the surface, about 2-3 minutes.
  2. Remove with a slotted spoon and set aside. Reserve 1/2 cup of pasta cooking water.
Make the Sauce and Serve
  1. In a large skillet over medium heat, melt butter until it turns golden brown and smells nutty, about 3-4 minutes. Add sage leaves and cook for 30 seconds until crispy.
  2. Add cooked gnocchi to the skillet and toss gently to coat. Add a splash of pasta water if needed to create a silky sauce.
  3. Serve immediately topped with grated Parmesan cheese and freshly ground black pepper.

Notes

Gnocchi can be made ahead and frozen on baking sheets, then stored in freezer bags for up to 1 month. Cook directly from frozen, adding 1-2 extra minutes to cooking time. For best results, use a dry, fluffy butternut squash puree - excess moisture will require more flour and result in dense gnocchi.