Butternut Squash and Potato Gnocchi

Butternut Squash and Potato Gnocchi

Butternut Squash and Potato Gnocchi Recipe via Kudos Kitchen By Renee

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’s 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 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 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/2 cup butter, melted
3 cups all-purpose flour
1 egg
8 cups water, plus 1 1/2 tablespoons salt
5 tablespoons butter, melted
3 tablespoons chives, chopped

-Preheat 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 the 1 1/2 teaspoons salt, 3/4 teaspoon black pepper and the nutmeg.
-Roast the 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 1/2 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 effect 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 stock pot, bring 8 cups of water and 1 1/2 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.

Butternut Squash and Potato Gnocchi Recipe via Kudos Kitchen By Renee

So delicious. So colorful! Just like this book lovers wine glass…filled of course, with your favorite wine to accompany these Butternut Squash and Potato Gnocchi 🙂

Book Lovers Painted Wine Glass via Kudos Kitchen By Renee
If there is ever anything I can paint for you, please don’t hesitate to contact me or visit my shop which is located within the navigation bar. Custom orders are always welcome and I can work from any photo or description you send my way.

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

Spinach and Artichoke Squares Recipe via Kudos Kitchen By Renee

Sauteed Red Cabbage with Bacon and Brown Sugar:

Sauteed Red Cabbage with Bacon and Brown Sugar Recipe via Kudos Kitchen By Renee

Holiday Vegetable Sauté:

Holiday Vegetable Saute Recipe via Kudos Kitchen By Renee

Summertime Chopped Salad:

Summertime Chopped Salad Recipe via Kudos Kitchen By Renee

Kudos Kitchen By Reneé ~ Where food, fun and art collide on a regular basis!

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Renee Goerger

Hi! I’m Renée! Thanks so much for visiting me here in my Kudos Kitchen, where I like to inspire you with delicious family-friendly dishes which are easy to prepare as well as being a feast for your eyes, and your taste buds!


  1. I just LOVE gnocchi! And butternut squash! Definitely pinning this one for the near future, Renée – thank you!

  2. Now this looks really good. I don't even eat squash and your dish looks so tasty! Pinning! Thanks for the recipe!

  3. I'm impressed!! I really want to try Gnocchi and love your way of making it healthier!!


    • 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

  4. 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!

    • 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 🙂

  5. Wow. All of that looks amazing. Not just to eat, but those are some great pictures taken of them. And I LOVE your header!

  6. 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. 🙂

  7. 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!

  8. This recipe looks amazing. I’m definitely going to try it.

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