These butternut squash gnocchi recipe will make some of the simplest and most exquisite homemade gnocchi you will ever try! Only three ingredients are necessary to make this classic Italian meal: flour, roasted butternut squash (or pumpkin) and nutmeg. If you are looking for unconditional love and complete submission, make this amazing pasta dish for your fiends or family!
Tip: For a sexy tutorial on how to curl gnocchi with your finger, watch Andy Garcia’s (as Vincent Mancini) and Sofia Coppola’s (as Mary Corleone) romantic kitchen scene in The Godfather III.
This recipe is presented with tomato sauce, but butternut squash gnocchi are also exquisite when served with pesto, béchamel sauce, or simply topped with fresh arugula, olive oil and paprika.
- 1 pound (about 2 cups) of roasted, peeled, and pureed butternut squash or pumpkin (make sure it is as dry as posible; the wetter the puree is, the more flour it’s going to absorb and the heavier the gnocchi will be).
- 1 1/2 to 2 cups of white flour (plus some for rolling)
- Optional: chopped parsley
For a delicious and nutritious parmesan cheese alternative, try un-toasted sesame seed gomasio, packed with calcium, iron, magnesium and protein! In a blender or food processor, process 1 cup of sesame seeds and a teaspoon of sea salt and serve as parmesan cheese! Store in a glass jar or air-tight container.
Gnocchi Dough: Bake the butternut squash (or pumpkin) until fully cooked. Let cool off, then peel and remove seeds. Squeeze roasted butternut squash over the sink to remove as much liquid as possible. In a bowl, mash or blend the squash until you obtain a smooth puree with no noticeable lumps. Then add the chopped parsley and nutmeg (to taste) and mix well. Start adding the flour and mix until you get a somewhat firm uniform dough (use your hands for better results).
Gnocchi Steps: Place the gnocchi dough on a clean counter top that has been sprinkled with flour. You will need some extra flour to keep the dough from sticking to the counter and the gnocchi from sticking to each other. Cut the dough into 8 to 10 pieces. Using both of your hands, roll each piece of dough into a thick and even rope, almost as thick as a hot dog wiener (see pictures). Spread some flour on top of each roll and with a sharp non-serrated knife, cut the rolls into small cubes (the size of dice).
Cooking the Gnocchi: Fill 3/4 of a large pot with water and boil on high heat, then add salt. With your hands or a spatula, start placing the gnocchi in the boiling water (due to their delicate consistency and short cooking time, it is recommended to boil them in two batches). Once the gnocchi start floating (after about 1 or 2 minutes of being in the boiling water) take them out with a slotted spoon. Place them in a large container and add oil. Repeat steps until all your gnocchi are cooked. You can also plate and serve as you go, straight from the pot.
To enjoy the delicate flavor of this butternut squash gnocchi, serve them with just olive oil and freshly ground black pepper. In this recipe, however, gnocchi are served with a simple yet flavorful tomato sauce with chopped garlic, chili flakes, roasted organic canned tomatoes, olive oil and fresh basil. For pesto and/or tomato sauce recipes, visit GSU’s Pasta Passion page.