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- 1 medium butternut squash (about 2 cups when mashed) - 1 cup ricotta cheese - 1 ½ cups all-purpose flour, plus more for dusting - 1 egg, beaten - ½ teaspoon nutmeg - Salt and pepper to taste The heart of this cozy dish is the butternut squash. It gives the gnocchi a sweet, nutty flavor. I often choose a medium-sized squash for the right amount. After roasting, it becomes soft and easy to mash. Ricotta cheese adds creaminess and richness to the dough. It helps keep the gnocchi light. All-purpose flour binds everything together. But be careful not to add too much. You want soft gnocchi, not dense lumps. The beaten egg acts as a binder. It also adds a touch of richness. Nutmeg brings warmth and depth to the flavor. Just a pinch can elevate the dish. Finally, salt and pepper enhance all these flavors, making the gnocchi shine. - Grated Parmesan cheese - Extra crispy sage leaves For serving, I love adding grated Parmesan cheese. It adds a salty, sharp kick that pairs perfectly with the sweet squash. Extra crispy sage leaves make a lovely crunchy topping. They add flavor and a beautiful touch to your plate. Feel free to mix and match the toppings based on your preference. Each adds its own flair to the dish. Enjoy the process of creating your cozy butternut squash gnocchi! - Roasting the squash: Start by preheating your oven to 400°F (200°C). Cut the butternut squash in half and scoop out the seeds. Place it cut-side down on a lined baking sheet. Roast for about 40-45 minutes until it feels soft. This brings out the sweet flavor. - Mashing the cooked flesh: Once the squash cools a bit, scoop out the flesh into a bowl. Use a fork or potato masher to make it smooth. This will be the base of your gnocchi. - Mixing ingredients together: In a mixing bowl, combine the mashed squash, ricotta cheese, and a beaten egg. Add nutmeg and a pinch of salt and pepper. Mix until it is smooth and creamy. - Adjusting flour as needed: Gradually add 1 ½ cups of flour to the mix. Stir until the dough starts to come together. If it feels too wet, add a little more flour. Aim for a soft dough that’s not sticky. - Dividing and rolling the dough: Lightly flour a clean surface. Divide the dough into four equal parts. Roll each part into a long rope that is about 1 inch thick. - Creating gnocchi shapes: Cut each rope into 1-inch pieces. Take a fork and gently press each piece to create ridges. These ridges will help hold the sauce later. - Boiling method and timing: Bring a large pot of salted water to a boil. Carefully add your gnocchi in batches. They will float when they are ready, which takes about 2-3 minutes. - Slotted spoon technique: Use a slotted spoon to remove the gnocchi from the water. Let them rest on a plate while you prepare the sauce. This helps keep them from sticking together. To make the best gnocchi, focus on dough consistency. The dough should feel soft but not sticky. If it sticks to your fingers, add a little more flour. This keeps your gnocchi light and fluffy. Avoid sticky gnocchi by dusting your work surface with flour. This helps prevent sticking as you shape the dough. Roll the dough gently and handle it with care. Brown butter adds a rich flavor to your dish. Heat the butter over medium heat. Watch closely as it changes color. You want a golden brown, not burnt. It should smell nutty and fragrant. Add sage leaves when the butter turns golden. The sage will crisp up quickly, adding great flavor. Toss in the gnocchi right after to soak up all that goodness. This dish pairs well with a fresh salad or crusty bread. A light green salad adds a crisp contrast. For presentation, serve the gnocchi in a shallow bowl. Top with grated Parmesan and crispy sage. A sprinkle of extra nutmeg can add a nice touch. Enjoy the warmth and comfort of your meal! {{image_2}} You can change the cheese in this recipe. Instead of ricotta, try cream cheese or goat cheese. Both add a nice creaminess. You can also use cottage cheese for a lighter option. Herbs and spices can change the flavor. Instead of sage, use thyme or rosemary for a different taste. You can also add garlic powder or chili flakes for a little kick. For a different texture, pan-fry the gnocchi. Heat some butter in a skillet. Add the boiled gnocchi and cook until golden brown on all sides. This adds a nice crunch. You can also bake the gnocchi. Spread them on a baking sheet. Drizzle olive oil and bake at 400°F (200°C) until crisp. This method gives a different take on the dish. Add seasonal veggies for extra flavor. Spinach, kale, or roasted Brussels sprouts go well. They add color and nutrients too. If you want protein, consider adding chicken or shrimp. Cook them separately and mix them with the gnocchi. This makes the dish heartier and more filling. - Refrigeration tips: Let the gnocchi cool down before storing. Place them in an airtight container. Keep them in the fridge for up to three days. Make sure to layer parchment paper between gnocchi to avoid sticking. - Freezing instructions: To freeze, lay the uncooked gnocchi on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. They will last for up to three months. You can cook them straight from frozen; just add a minute or two to the cooking time. - Best ways to reheat gnocchi: The best way to reheat is in a skillet. Add a little butter or olive oil and heat over medium. Toss the gnocchi gently until warmed through. You can also microwave them for a minute or two, but this may lose some texture. - Avoiding mushiness: To avoid mushy gnocchi, do not overcook them when reheating. If using water, make sure it’s boiling before adding the gnocchi. Drain them quickly and do not let them sit in water. To make gnocchi, start with cooking butternut squash. Roast it until soft. Then, mash the flesh. Combine this mash with ricotta, an egg, nutmeg, salt, and pepper. Mix until smooth. Gradually add flour, stirring to form soft dough. Dust a surface with flour. Roll the dough into ropes and cut them into pieces. Use a fork to shape them. This creates ridges to hold sauce. Yes, you can use frozen butternut squash. Thaw it first and drain any excess water. Mash it until smooth, just like fresh squash. You might need less flour if it’s watery. Adjust as needed to keep the dough soft and not sticky. Butternut squash gnocchi goes well with many sauces. Brown butter sage is a classic choice. It's rich and nutty. You can also try creamy Alfredo or a light tomato sauce. For a fresh taste, a sage pesto works great. Experiment with different flavors to find your favorite! In this article, we explored how to make butternut squash gnocchi from scratch. You learned about key ingredients, step-by-step instructions, and helpful tips for perfecting your dish. Don't forget the fun variations and storage tips to keep leftovers fresh. Gnocchi can be a simple yet versatile dish. As you try your hand at making it, remember to enjoy the process and make it your own. Happy cooking!

Cozy Butternut Squash Gnocchi with Brown Butter Sage

Indulge in the rich flavors of cozy butternut squash gnocchi with brown butter sage! This delightful recipe combines creamy ricotta and roasted butternut squash to create a heavenly dish perfect for any occasion. Follow our simple steps to make your own gnocchi and elevate your dinner with this comforting meal. Don't miss out—click through to explore the full recipe and make this delicious dish tonight!
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Ingredients
  

1 medium butternut squash (about 2 cups when mashed)

1 cup ricotta cheese

1 ½ cups all-purpose flour, plus more for dusting

1 egg, beaten

½ teaspoon nutmeg

Salt and pepper to taste

4 tablespoons unsalted butter

10 fresh sage leaves

Grated Parmesan cheese (for serving)

Instructions
 

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 40-45 minutes or until tender. Let cool slightly, then scoop the flesh into a bowl and mash until smooth.

    In a mixing bowl, combine the mashed butternut squash, ricotta cheese, beaten egg, nutmeg, and a pinch of salt and pepper. Mix well until smooth and fully incorporated.

      Gradually add the flour to the mixture, stirring until the dough comes together. You may need to adjust the flour based on the moisture of the squash; it should be soft yet not sticky.

        Lightly flour a clean surface and divide the dough into four portions. Roll each portion into a long rope about 1 inch in diameter. Cut the ropes into 1-inch pieces to form the gnocchi. Use a fork to gently press and shape each piece, creating ridges that help hold sauce.

          Bring a large pot of salted water to a boil. Carefully add the gnocchi in batches, cooking them until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

            In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter turns a golden brown and the sage becomes crispy, about 3-5 minutes. Be cautious not to burn the butter.

              Gently add the cooked gnocchi to the skillet and toss to coat them in the brown butter and sage. Cook for an additional minute, allowing the gnocchi to soak up some of the nutty flavors.

                Serve the gnocchi warm, topped with grated Parmesan cheese and additional crispy sage leaves, if desired.

                  Prep Time: 20 mins | Total Time: 1 hr 15 mins | Servings: 4