Butternut Squash Gnocchi

  • Yield: 4 Servings


  • 2 1/2 pounds butternut sqash
  • 3 none eggs
  • 1 cup flour
  • none grated Parmesan
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons unsalted butter
  • 1 none 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.

Nutritional Information

Amount per serving
  • Calories: 365none
  • Fat: 20g
  • Saturated fat: 11g
  • Protein: 14g
  • Carbohydrate: 39g
  • Fiber: 1g
  • Cholesterol: 202mg
  • Sodium: 912mg

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Butternut Squash Gnocchi Recipe