Butternut Squash Gnocchi

Butternut Squash GnocchiRecipe


4 Servings

Cost per Serving:


Recipe from


Nutritional Information

Calories 365
Fat 20 g
Satfat 11 g
Protein 14 g
Carbohydrate 39 g
Fiber 1 g
Cholesterol 202 mg
Sodium 912 mg


2 1/2 pounds butternut sqash
3 eggs
1 cup flour
grated Parmesan
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons unsalted butter
1 chopped shallot
2/3 cup vegetable broth


Preheat oven to 400°F; line a baking sheet with foil.

Cut top and bottom off a 2 1/2 lb. butternut squash and halve it lengthwise; remove seeds. Put halves cut side down on pan; bake for 1 hour, until squash is fork-tender.

Pulse 1 1/2 cups squash flesh, 3 eggs, 1 cup flour, 1/3 cup grated Parmesan, 1 tsp. salt and 1/4 tsp. pepper in a food processor until smooth.

Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Using a spoon, scoop 1 Tbsp. squash mixture. With another spoon, form an oval; drop it into boiling water. Make 10 gnocchi. When they float, cook for 5 minutes and then place in ice water. Repeat with remaining batter. Let cool and pat dry.

Melt 4 Tbsp. unsalted butter over medium heat. Add 1 chopped shallot; cook, stirring occasionally, until soft, about 5 minutes. Add gnocchi and 2/3 cup vegetable broth; cook, turning until heated. Sprinkle with 1/4 cup Parmesan.