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Cooking gnocchi is an art that can be mastered with a bit of practice. Once the gnocchi are dropped into a pot of boiling salted water, they will initially sink to the bottom. This is normal. The key to knowing when they are perfectly cooked lies in their buoyancy. As they cook, the gnocchi will float to the surface.

Creamy Butternut Squash Gnocchi

Embrace the flavors of fall with creamy butternut squash gnocchi, a dish that combines the sweet richness of roasted butternut squash with the comforting texture of homemade gnocchi. This recipe guides you through making gnocchi from scratch, ensuring a fresh and flavorful meal. Highlighting seasonal ingredients like sage and Parmesan, this delightful dish is perfect for family gatherings or cozy nights in, offering both warmth and nutrition during the chilly months. Discover the joy of cooking with this heartwarming recipe.
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Ingredients
  

1 medium butternut squash (about 2 pounds)

2 cups all-purpose flour, plus extra for dusting

1 large egg

1 teaspoon salt

1/2 teaspoon nutmeg (freshly grated preferred)

1/2 cup ricotta cheese

1/2 cup grated Parmesan cheese, plus extra for serving

1 tablespoon olive oil

2 tablespoons butter

Fresh sage leaves (about 10), finely chopped

Salt and pepper to taste

Optional: Crushed red pepper for a kick

Instructions
 

Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scrape out the seeds, and place it cut-side down on a parchment-lined baking sheet. Roast for about 30-40 minutes, or until fork-tender. Allow to cool slightly before scooping out the flesh into a large bowl.

    Make the Gnocchi Dough: In the bowl with the butternut squash, mash it until smooth. Add the egg, ricotta cheese, salt, nutmeg, and mix well. Gradually add in the flour, a bit at a time, until a soft dough forms. Avoid overworking the dough, as this can make the gnocchi tough.

      Shape the Gnocchi: Lightly flour your work surface and divide the dough into four equal portions. Roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces, and if desired, use a fork to create ridges (this helps the sauce cling better).

        Cook the Gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi in batches, cooking for about 2-3 minutes or until they float to the surface. Remove them with a slotted spoon and place them on a lightly floured plate.

          Prepare the Sauce: In a large skillet over medium heat, add olive oil and butter. Once the butter is melted, add the chopped sage leaves and sauté for about 1-2 minutes until fragrant. Carefully add the cooked gnocchi to the skillet and toss gently to coat in the sage butter.

            Finish with Cream: Add the grated Parmesan cheese to the skillet, allowing it to melt and create a creamy coating on the gnocchi. If the sauce is too thick, you can add a splash of the pasta cooking water to reach your desired consistency. Season with salt, pepper, and crushed red pepper if using.

              Serve: Plate the creamy butternut squash gnocchi, garnishing with additional grated Parmesan and fresh sage leaves. Enjoy your delicious autumn-inspired dish!

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings