Rustic Butternut Squash Gnocchi
I call it “rustic” only because I couldn’t be bothered to add those little ridges (you know, the ones called rigagnocchi) to each piece. But trust me, if you love gnocchi, you’ve gotta try this.
Sure, you could stick with plain old potato gnocchi—it’s fine, no judgment. But why not switch things up with butternut squash? It’s in season, packed with nutrients, and… okay, I’ll admit it: I’m obsessed. Like, seriously obsessed. I’ve hoarded so much squash (Acorn, Spaghetti, you name it) that my family’s convinced I’ve lost it.
And you know what? They’re right—I am totally crazy. But in a good, mostly normal way… I think.
Roasting the squash does take a bit of time (about an hour), but hey, an hour’s plenty to get stuff done! Read a book, binge your favorite show, or—if you’re as wild as me—clean. Yep, I’m that kind of crazy.
Details
Once the squash is out of the oven, let it cool for a few minutes… unless you’re impatient like me and have hands made of leather. My brothers are always shocked by how much heat I can handle. Guess that’s what happens when you spend hours working with scorching pots and pans every day!
After roasting, the gnocchi comes together super easily. You can either boil it right away or stash it in the freezer (in an airtight container) for those chaotic weeknights.
I wanted the butternut squash flavor to really shine, so I kept things simple—just tossed the gnocchi in a butter and sage sauce that pairs perfectly with it.
Seriously, make extra to freeze. On a busy night, just boil, toss with butter and parmesan, and boom—dinner’s ready in minutes. It’s as easy as cooking frozen ravioli (no thawing needed!).