Creamy Butternut Squash Gnocchi

As the leaves start to change and the air turns crisp, there's an undeniable urge to indulge in comforting, hearty dishes that encapsulate the spirit of autumn. One such dish that perfectly embodies this season is Creamy Butternut Squash Gnocchi. This delightful recipe combines the rich, nutty flavor of butternut squash with the soft, pillowy texture of gnocchi, creating a comforting meal that warms both the body and soul. With its creamy sauce and seasonal ingredients, this dish not only satisfies your taste buds but also wraps you in a cozy embrace, making it a perfect addition to your autumn culinary repertoire.

Embrace the flavors of autumn with this Creamy Butternut Squash Gnocchi recipe! Combining the rich taste of butternut squash with soft, pillowy gnocchi, this dish is a comforting meal perfect for chilly days. Bursting with nutrients and seasonal ingredients, it creates a cozy dining experience, whether for family dinner or festive gatherings. Discover how to make this delicious, versatile dish and bring the joy of homemade gnocchi to your kitchen this fall.

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Ingredients

For the Gnocchi:

2 medium butternut squash (about 1.5 lbs)

2 cups all-purpose flour (plus extra for dusting)

1 large egg

1 teaspoon salt

½ teaspoon nutmeg

½ teaspoon black pepper

For the Creamy Sauce:

2 tablespoons unsalted butter

2 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)

Salt and pepper, to taste

Optional garnish: additional grated Parmesan and fresh sage leaves

Instructions

Prepare the Butternut Squash:

- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper.

- Roast for 35-40 minutes or until the flesh is tender when pierced with a fork.

- Once cooked, allow to cool slightly, then scoop out the flesh into a large bowl and mash until smooth.

Make the Gnocchi:

- To the bowl of mashed butternut squash, add the egg, salt, nutmeg, and black pepper. Mix until combined.

- Gradually add the flour, mixing gently with your hands until a dough forms. It should be slightly sticky but manageable. Be careful not to over-knead.

- Turn the dough out onto a floured surface and divide it into 4 portions. Roll each portion into a long rope about ¾ inch thick.

- Cut each rope into bite-sized pieces (about 1 inch). Use a fork to gently press down on each piece to form ridges.

Cook the Gnocchi:

- Bring a large pot of salted water to a boil. Carefully add the gnocchi in batches. They are done when they float to the surface, usually within 2-3 minutes. Remove with a slotted spoon and set aside.

Prepare the Creamy Sauce:

- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

- Stir in the heavy cream, and bring to a gentle simmer. Add the grated Parmesan cheese and sage, stirring until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.

Combine and Serve:

- Add the cooked gnocchi to the sauce, tossing gently to coat them evenly. Allow to heat through for another minute.

- Serve immediately, garnished with additional Parmesan and fresh sage leaves if desired. Enjoy your deliciously creamy butternut squash gnocchi!

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4 servings