butternut squash gnocchi

Butternut Squash Gnocchi

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I love Fall. Once September hits, pumpkins are everywhere on display and the stores start filling up with all sorts of winter squash. It is a little piece of heaven to me just knowing holidays are around the corner and all of these wonderful squash options are just waiting to be added to all types of delicious nourishing meals like butternut squash gnocchi.

I have been eating all kinds of squash this season (acorn, delicata, spaghetti). And have already made butternut squash soup, butternut squash bowls, used it in salads, mixed with potatoes, and butternut squash is so seasonally delicious, festive and versatile. I just thought, why not use it as a base for gnocchi? Turns out, it’s like butternut squash was just meant for it!

It has been on my radar to make gnocchi from scratch, since we made them at NTI in the Natural Food Chef Program and I just love the tasty little pillows of goodness. Butternut squash gnocchi are such simple little morsels but are a bit of a labor of love to make, so I had to be sure when I made them that I had the time to be committed to the process. I wanted to do it right, and I am so glad I finally made them. I am telling you; it was so worth it. Once they are made, they are so easy to cook (3 minutes in boiling water, that is it!), and can be added to all sorts of sauces, herbs, and meats.

Delicious & Versitile

This recipe makes enough gnocchi for multiple meals, which is wonderful because they freeze really well. I have had a few nights already since making them where I don’t feel like cooking, I just reach in my freezer and whip up a quick meal (see options below). You can get really fancy and dress them up in almost any way, or just keep it simple and delicious by drizzling in grass-fed, pasture-raised butter and sea salt. MmmmMMMMMM😊.

Why we love this recipe:

We love to eat seasonal food! Butternut squash season is from September to December, so this is just perfect timing for this fall/winter squash in so many recipes. Butternut Squash is rich in antioxidants like Vitamin A and C which can help support our immune system and fight off free radical damage. It is also high in fiber to help aid in digestion and it is full of minerals like calcium, magnesium and iron.

Butternut squash is so versatile, so these gnocchi can be used in sweet sauces or savory dishes. They are truly a gem to have made in advance to have on hand! All of the ingredients in this recipe combine to provide protein from the eggs, carbs from the flour, and when you prepare them with fat from the butter you get an amazing nutrient-dense little fluffy bite each time. I look forward to making them every year now, no doubt, and I hope you will too! 

Butternut Squash Gnocchi

Ingredients

Butternut squash gnocchi recipe.

1 medium organic butternut squash

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

1 large organic pasture-raised egg

½ teaspoon sea salt

¼ teaspoon organic ground nutmeg

Directions

Step 1: Roast the butternut squash

-preheat the oven to 400⁰ F.

-Cut squash in half, lengthwise

-Scoop out the seeds

-Place squash halves cut-side down on baking sheet

-Place in oven for 45-50 minutes

-Let cool

Step 2: Prepare the Squash Puree

-Scoop out the butternut squash into a mixing bowl

-Mash with a fork, potato masher or food processor until smooth

-Spread mashed squash on a clean kitchen towel or cheesecloth, gather up edges and squeeze over the sink. (This is a crucial step, as moisture will make the gnocchi gummy and heavy, so be sure to get out as much moisture as possible).

Step 3: Make the Gnocchi Dough

-In large mixing bowl, combine squash puree, egg, salt, and nutmeg

-Add the flour 1 cup at a time, until the dough comes together. Use your hands to knead it gently. It should be soft but not sticky. (You may need more or less flour as every squash is different)

-Once the dough is ready, place it onto a lightly floured surface.

-Knead the dough gently for a minute or two until it is smooth and is not sticky. (Be sure not to overwork the dough otherwise the gnocchi will turn out tough)

Step 4: Shape the Gnocchi

-Divide the dough into 4 portions

-Take one portion and roll it into a long rope, about ½ inch thick

-Use a knife of bench scraper to cut the rope into 1-inch pieces

-Roll each piece down the tines of a fork or gnocchi board if you have one to create the ridges. This is not mandatory; gnocchi are just as good without the ridges 😊

-As you shape your gnocchi, be sure to place them on a floured surface and be sure they are not touching each other

-Repeat with the remaining dough until it is all used up

Step 5: Cook the Butternut Squash Gnocchi

Bring a large pot of salted water to a boil. The water should taste like the sea.

-Gently drop the gnocchi, working in batches so you don’t overcrowd.

-Give a gentle stir to make sure they aren’t sticking to the bottom

-When the gnocchi start to float to the top, they are done, usually 2-3 minutes

-Use slotted spoon to scoop out the floating gnocchi and transfer it to a bowl.

-Repeat until all gnocchi is cooked or freeze any left-over gnocchi for your next meal.

Notes:

Be prepared to use multiple towels to get the moisture out of the squash.

To freeze gnocchi, place them on a baking sheet and freeze until solid, then transfer to a freezer bag.

No need to thaw frozen gnocchi to cook. Just drop them into boiling salt water for 2-3 minutes.

Adapted from The Full Recipes with Olivia Harper

A few different ways to serve these Butternut Squash Gnocchi:

In Sage and Brown Butter Sauce

Melt ½ cup of pasture-raised, grass-fed butter and add a handful of fresh organic sage. Let the sage crisp up in the butter and when it starts to turn brown and smells nutty, it is ready to toss in the Butternut Squash Gnocchi. Sprinkle some parmesan cheese and your dish is ready to devour!

In Creamy Garlic Parmesan Sauce

3 cloves organic minced garlic sauteed in 2 tablespoons pasture-raised, grass-fed butter. Add 1 cup organic heavy cream and simmer then stir in ½ cup of parmesan cheese. Add gnocchi and serve! So good.

With Roasted Veggies

Roast any organic veggies you like with olive oil, salt, and pepper, and toss in the Butternut Squash Gnocchi. Maybe drizzle with balsamic vinegar or top with shredded parmesan depending on the final flavor desired. Both are amazing.

Creamy Butternut Squash Gnocchi with Sausage

Since I already had my gnocchi made, I just made the sauce and sausage from Cheff Recipes and it was amazing. I highly recommend checking it out. Just be certain to fortify the ingredients with organic and pasture-raised, grass-fed sources.

Experience the Joy of Cooking with NTI’s Natural Food Chef Program!

Are you inspired by the versatility and nourishment of seasonal ingredients like butternut squash? Imagine learning to craft recipes like this—along with a variety of other culinary creations—in a supportive, hands-on environment.

At NTI’s Natural Food Chef Program, you’ll master the art of preparing nutrient-dense, delicious meals while gaining the skills to transform your passion for food into a meaningful career. Whether it’s perfecting techniques like making gnocchi from scratch or exploring the science of nutrition, this program empowers you to create meals that are as nourishing as they are delightful.

Join us this Spring 2025! Enrollment is now open, and space is limited. Don’t miss the chance to start your culinary journey.

Take the next step today and schedule a call with a graduate of the program to learn more. You’ll also enjoy a $300 discount if you attend a cooking demonstration!

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Your culinary dreams are waiting—let NTI help you bring them to life!


About the Author: Kelly Brewster is a graduate of NTI’s Certified Natural Food Chef program. She loves creating flavorful, nourishing, fortified food experiences! She takes pride in making recipes with the most nutrient-dense options for our optimal health and wellbeing! Her desire is to share her NFC knowledge to inspire others like her to enjoy a healthier, more conscientious life regarding good whole food and food sourcing. She loves that she gets to share recipes that not only continue to enhance her culinary mastery, but also provide creative delicious meals for others to enjoy. 

Images: A_Lein from Getty Images; by Kelly Brewster

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