Squash Gnocchi Fall Dish (Printable version)
Golden, tender gnocchi made from roasted squash and potato for a cozy fall meal option.
# List of ingredients:
→ Vegetables
01 - 1.5 lbs butternut squash, peeled, seeded, and cubed
02 - 1 medium russet potato, peeled and quartered
→ Dairy
03 - 0.5 cup finely grated Parmesan cheese
04 - 2 tbsp unsalted butter (optional, for serving)
→ Dry Ingredients
05 - 1.5 to 2 cups all-purpose flour, plus extra for dusting
06 - 1 tsp salt
07 - 0.25 tsp freshly ground black pepper
08 - Pinch of nutmeg (optional)
→ Egg
09 - 1 large egg, lightly beaten
→ Garnish (optional)
10 - Fresh sage leaves
11 - Extra Parmesan cheese
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and arrange squash cubes evenly. Roast for 30 to 40 minutes until tender and caramelized.
02 - Place peeled and quartered potato in a pot of salted water. Bring to a boil and simmer 15 to 20 minutes until fork-tender. Drain thoroughly.
03 - Pass roasted squash and boiled potato through a potato ricer or mash until smooth. Spread the mash on a tray to cool slightly.
04 - In a large bowl, combine the cooled mash with Parmesan, salt, pepper, nutmeg if using, and beaten egg. Stir gently to blend.
05 - Gradually add flour to the mixture, stirring until a soft, slightly sticky dough forms. Use only enough flour for workable consistency.
06 - Transfer dough to a floured surface, divide into four portions. Roll each into long ropes about 0.75 inches thick. Cut into 1-inch pieces and optionally shape ridges using a fork or gnocchi board.
07 - Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface, approximately 2 to 3 minutes. Remove with a slotted spoon.
08 - Melt butter in a skillet over medium heat. Add sage leaves and cook until aromatic. Toss cooked gnocchi in the sage butter to coat evenly.
09 - Plate gnocchi immediately, garnished with extra Parmesan cheese and fresh sage leaves if desired.
# Expert Advice:
01 -
- The dough comes together in minutes if you don't overthink it, and the tender squash makes each piece feel almost cloud-like on your tongue.
- One batch feeds four people generously, and there's something deeply satisfying about serving homemade gnocchi that tastes restaurant-quality.
- Fall ingredient that tastes like comfort, but light enough that you won't feel weighed down after dinner.
02 -
- Don't skip the cooling step—if your mash is warm when you add the egg, you'll end up with scrambled bits, and the dough will be a mess to work with.
- Flour amounts vary wildly depending on how much water your squash and potato release, so add it slowly and stop the moment you have a workable dough; gummy gnocchi are the most common mistake.
- Resist the urge to flip or move the gnocchi while they're cooking—let them float undisturbed, and they'll come out pillowy instead of dense.
03 -
- The secret to light gnocchi is stopping yourself from working the dough too much—overmixing develops gluten and makes them heavy and dense.
- If your first batch cooks too slowly or feels heavy, your dough is too thick; you likely added too much flour, so loosen the next batch with a tiny splash of water or cream.