Dreamy Creamy Butternut Squash Gnocchi
A delightful dish combining the rich flavor of butternut squash with creamy ricotta and fluffy gnocchi, tossed in a sage-infused butter sauce.
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 350 kcal
Butternut Squash
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups all-purpose flour, plus extra for dusting
- 1/4 cup unsalted butter
- 1/4 cup fresh sage leaves, chopped
- Freshly grated Parmesan cheese for serving
Preheat your oven to 400°F. Place the peeled and cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat and roast for 25-30 minutes until tender and caramelized. Let cool.
In a large mixing bowl, mash the roasted butternut squash until smooth. Stir in nutmeg, cinnamon, ricotta cheese, 1/4 cup grated Parmesan cheese, and the egg. Mix until well combined. Gradually add flour until a soft dough forms.
On a floured surface, divide the dough into four pieces. Roll each into a rope about 1/2 inch thick and cut into 1-inch pieces. Press each piece with a fork to create ridges.
Bring a large pot of salted water to a boil. Drop the gnocchi in batches and cook until they float, about 2-3 minutes. Remove with a slotted spoon.
In a skillet, melt the unsalted butter over medium heat. Add chopped sage and cook for 2-3 minutes until fragrant. Toss the cooked gnocchi in the sage butter and serve warm, topped with freshly grated Parmesan cheese.
Calories: 350kcalProtein: 12gSodium: 500mg
Keyword butternut squash, comfort food, gnocchi