Gnocchi with Butternut Squash Sauce
Gnocchi with Butternut Squash Sauce is one recipe that deserves a permanent spot on your menu every autumn. These are the top reasons why you should make this mouth-watering recipe:
- the creamy butternut squash sauce is made from scratch using roasted squash
- it's a simple recipe made in less than an hour
- feel free to store the sauce in the fridge or freeze it for later use
- serve it with your favorite gnocchi
- the perfect recipe for a busy weeknight dinner
Essential ingredients
Here, we share a little more about the ingredients used in this recipe. You can find the whole ingredient list and method below.
Squash - use butternut squash or red kuri squash in this recipe. Making the puree from scratch is simple, and the sauce has the right consistency.
Shallot - this sweet vegetable gives a lovely flavor. However, if you don't have it at home, use yellow onion.
Milk - makes the sauce creamy and flavorful. We always use full-fat cow's milk. We haven't tried the recipe with plant-based milk before, but feel free to do so.
Parmesan cheese - adds a lovely aroma and creaminess. Use cubed Parmesan cheese and shred it before using.
Gnocchi - use your favorite homemade or store-bought gnocchi. We used potato gnocchi in this recipe, but you can easily use pumpkin gnocchi or ricotta gnocchi.
Storing and freezing
We don't recommend storing the final dish. However, you can easily store the butternut squash sauce in the fridge or the freezer.
Store the cold sauce in an airtight container, seal it, then place it in the fridge. Store in the refrigerator for three days, then reheat and use.
Feel free to freeze the sauce. Transfer the cold sauce to an airtight container or freezer bag. Keep in the freezer for up to a month. Defrost and reheat before using.
Next, try these gnocchi recipes
- Potato Gnocchi
- Easy Pumpkin Gnocchi
- Ricotta Gnocchi
- Creamy gnocchi with prosciutto and vegetables
- Chicken Pumpkin Gnocchi
- Gnocchi with Cherry Tomatoes
METHOD
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preparation
Place a rack in the middle of the oven and reheat it to 210 °C / 410 °F. Line a large baking sheet with parchment paper.
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bake butternut squash
Peel the butternut squash, cut it in half, and remove the seeds. Cut the butternut squash into two centimeters (1-inch) cubes. Arrange the butternut squash over the baking sheet in a single layer. Add the peeled and halved shallot and peeled garlic. Drizzle the vegetables with olive oil, and season with salt and pepper. Bake the butternut squash in the oven for 40 minutes at 210 °C / 410 °F or until it's soft and caramelized.
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cook the gnocchi
Place a pot with water over high heat. Season the water with salt and bring to a boil. Cook the gnocchi according to the package instructions. Drain the cooked gnocchi and preserve 200ml (2/3 cup) of cooking water.
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sauce
Mix roasted butternut squash, butter, milk, rosemary, and parmesan cheese using an immersion blender or blender. The sauce will be smooth and creamy. Add the sauce to a large pan and place over low heat. Add half of the pasta cooking water (add more if necessary) and drained gnocchi. Toss to combine and serve.
