Butternut Gnocchi

I roasted a Butternut Squash one morning this week in order to make flax-seed meal squash bread (tastes much better than it sounds!).  It was doubly nice, because it  warmed the chilly house and the smell of roasting squash was so yummy. 

The bread only takes 1 3/4 cup squash, so i had quite a bit leftover.  My mom had told me how much she and dad liked the butternut squash gnocchi recipe from a recent issue of our favorite magazine (below).  So, I thought I’d give it a try. 


The gnocchi were easy to make (and less fiddly than Martha’s recipe).  Firecracker and I whipped up a batch really quickly (while Tum-Tum slept and Little Hen did watercolor painting).  We made a little bit of a floury mess, but the results were delicious!  I made it a one-dish vegetarian meal by serving the gnocchi with sauteed shallots, walnuts, and peas – all tossed in melted butter and loads of fresh-grated parmesean.

Others who are enjoying the squashy goodness of fall – Soule Mama…you?  If you’re loving the abundance of squash this fall and have a good recipe, please share it!  I am always looking for recipes to use up the pile of winter squash under my kitchen table!

Edit – A couple of folks requested the recipe.  Here it is:

2 cups roasted butternut squash (or check out Sunset’s website for info on microwaving a squash)

1/2 tsp salt

1/4 tsp each white pepper and nutmeg

3- 3 1/2 C unbleached flour

3 tbsp melted butter

1/2 cup freshly grated parmesan

freshly ground black pepper

Directions: Combine squash, salt, pepper, nutmeg.  Stir in flour, 1 cup at a time, until soft dough forms.  Turn out and knead 10-12 times, adding more flour if it’s too sticky. 

Divide dough in 4 pieces, and roll each out into 3/4 inch thick rope.  Cut into 1/2 inch slices, and set aside on a floured baking sheet.

Heat a pot of salted water to a boil.  Boil gnocchi until they float to the surface (about 4 minutes), and then cook another 30 seconds.  Remove from the water and toss with melted butter, cheese and black pepper [Here is where I added the sauteed shallots and walnuts. I blanched the peas in the cooking water, and added them as well – maybe two handfuls of peas and one handful of nuts.]

This recipe is copyright Sunset Magazine 2008.

6 thoughts on “Butternut Gnocchi”

  1. I made your gnocchi for dinner last night- it was delicious and surprisingly easy! I omitted the butter and used mozzarella cheese instead of parmesan since we had it at the house (I bet the parmesan would be much more flavorful though.) I didn’t have shallots so I sauteed 1/2 onion and 1 clove garlic and added the walnuts and peas. A keeper for sure. I sent the recipe on to my mom and she and my sister are going to make it tonight!
    Would you mind sending me your squash and flaxseed bread recipe too? I’m intrigued. I have a zucchini pecan flaxseed quickbread recipe that I love and was thinking of substituting squash it that recipe but wanted to see what your recipe was like.

  2. Pingback: Lark Song Knits » Blog Archive » Ridiculously good dinner

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