Butternut Squash and Potato Gnocchi are deliciously flavored pillows of dough that make a wonderful side dish for any meal.
*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
I may not be the best at shaping gnocchi (my technique needs a lot more work), but looks aside, I did make one of the best-tasting Butternut Squash and Potato Gnocchi I've ever had, and I really want you to try these for yourself at home!
If there was a way for me to freeze, package and ship these to you, believe me, I would. Sadly, that's not an option but what I can do is share my recipe for these Butternut Squash and Potato Gnocchi with you so you can make them for yourself and enjoy them just as we enjoyed them here at my house. Even my husband, who's not that big of a butternut squash fan, could not stop raving about these little pillows of amazing flavor! Of course, that might have something to do with the butter chive sauce they swim in, but, whatever! LOL
BUTTERNUT SQUASH AND POTATO GNOCCHI {PRINT THIS RECIPE}
Makes: about 8 cups Prep Time: 1 hour Cook Time: 10-12 minutes
1 medium butternut squash, peeled, seeded, and cut into 1" chunks (or buy them already prepared)
2 medium russet potatoes, peeled and cut into 1" chunks
2 tablespoons olive oil
1 ½ teaspoons salt
¾ teaspoon black pepper
¼ teaspoon freshly grated nutmeg
½ cup butter, melted
3 cups all-purpose flour
1 egg
8 cups water, plus 1 ½ tablespoons salt
5 tablespoons butter, melted
3 tablespoons chives, chopped
-Preheat the oven to 425°
-Toss the cubed butternut squash and potatoes with the olive oil and spread them into an even layer on a rimmed baking sheet. Season with 1 ½ teaspoons salt, ¾ teaspoon black pepper, and the nutmeg.
-Roast in a preheated oven for 40-45 minutes. Remove and cool.
-Place the roasted squash and potatoes in a large bowl and mash with a potato masher.
-Stir in the ½ cup melted butter, flour, and egg. Stir well to incorporate all the ingredients.
-Divide the dough into individual cup portions (you can eyeball this), and using your hands, roll each portion of dough into long snakes (about 15" long).
-Cut the snakes into 1" pieces and using slight pressure of your fingers, run each gnocchi over the tines of a fork to form ridges. *Note - This takes some practice so don't get discouraged if they aren't perfect...it won't affect the taste.
-Lay the shaped and formed gnocchi in a single layer on a parchment-lined baking sheet and continue the same process with the remaining dough.
-You can either cook the gnocchi now or stick them in the freezer until you're ready to cook. *Note - After they're completely frozen, you can place the gnocchi in a zip lock bag for freezer storage for up to 1 month.
-In a large stockpot, bring 8 cups of water and 1 ½ tablespoons salt to a boil over medium-high heat.
-Add the frozen gnocchi to the boiling water and stir gently to prevent sticking.
-Once the gnocchi float to the top of the water, they're done and ready to be drained and removed.
-Pour the melted butter over top and sprinkle with the chopped chives.
-Stir gently and serve warm.
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If you're looking for more fabulous, colorful vegetable-based dishes to get your kids to "eat the rainbow", please check out some of my other recipes you might enjoy:
Spinach and Artichoke Squares:
Sauteed Red Cabbage with Bacon and Brown Sugar:
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Stacey says
What kind of paint do you use on the wine glasses? I tried it and glass paint came out clear when it dried and acrylic just didn’t work at all.
Renée says
Hello, Stacey.
When I used to paint glassware I used PermEnamel paint. I think they've gone out of business. It's been about 5 years now, I think. Wish I had a better answer for you. Sorry.
Renee
TeoBucatar says
This recipe looks amazing. I’m definitely going to try it.
Renee Goerger says
Thank you so much! I hope you love it!
Laura says
Yum. I haven't attempted gnocchi in a very long time, but I need to try again. This looks like the perfect recipe to work with!
Renee Goerger says
Thank you, Laura! I do hope you enjoy this recipe as much as we do here.
Ariana Browning says
Wow. All of that looks amazing. Not just to eat, but those are some great pictures taken of them. And I LOVE your header!
Renee Goerger says
Thank you very much Ariana! That was very kind of you to say 🙂
Meredith S says
Oh I have always wanted to try to make sweet potato gnocchi's. I bet these would be really similar! Pinning to try making sometime. 🙂
Renee Goerger says
I think you're right about them tasting very similar. I love them both and think they'd both work equally well.
MrsMajor Hoff says
Yummy!
Sandhya Ramakrishnan says
I have always wanted to make gnocchi's but I am scared of failures. The butternut squash should have added a layer of sweetness that I love. I am going to try to make this soon!
Renee Goerger says
Don't be afraid of failure...who's going to know, anyway? LOL Mine aren't perfect looking but the taste is fantastic. I do hope you'll make them and let me know what you think. Thanks for taking the time to comment Sandhya 🙂
Evelyn @ My Turn for us says
I'm impressed!! I really want to try Gnocchi and love your way of making it healthier!!
Pinning!!
Hugs
Renee Goerger says
Thanks Evelyn! If you really want to make it healthy, pass on the melted butter topping and just go with chives. I'm sure they'll still be good, but just not GREAT! LOL
Louida Martin says
Now this looks really good. I don't even eat squash and your dish looks so tasty! Pinning! Thanks for the recipe!
Renee Goerger says
You're welcome, Louida. Thanks for pinning also 🙂
RJ Flamingo says
I just LOVE gnocchi! And butternut squash! Definitely pinning this one for the near future, Renée - thank you!
Renee Goerger says
My pleasure, Renee! I know you're going to love it. We sure did 🙂