Butternut squash gnocchi

Tips: Make butternut squash gnocchi

We have gathered a few tips and tricks to best help you make butternut squash gnocchi. Learn how to choose the best ingredients and how to prepare them.

Selecting the freshest ingredients

When selecting a butternut squash, choose one that is firm to the touch and has a consistent, deep tan colour, indicating ripeness and full flavour. Make sure the squash is free from any blemishes, bruises, or soft spots, which could affect the texture and taste. The skin should be matte and feel slightly hard.

Prepping the squash

Peeling a butternut squash can be tricky due to its tough skin and shape. To make the process easier and safer, use a sharp vegetable peeler or a sturdy knife. Start by slicing off the top and bottom ends of the squash. Next, cut the squash into smaller, manageable sections. Once divided, peel the skin off each section.

Cut into even pieces

When preparing butternut squash for cooking, cut it into small, even pieces. This not only ensures that each piece cooks at the same rate, preventing some from being overcooked while others remain undercooked, but also helps achieve a consistent texture throughout the dish.

Make our easy butternut squash gnocchi recipe

Enjoy our recipe for butternut squash gnocchi and savour wonderful flavours. In just twenty minutes and with a few ingredients, you can cook up a generous serving of this Italian culinary gem. Pillowy soft gnocchi are paired with the mellow sweetness of butternut squash; all enrobed in a lusciously rich sauce that ties every bite together beautifully. Whether it is a speedy dinner or a cosy, flavour-packed lunch you are after, this recipe promises a plateful of comfort and joy!

On the lookout for easy pasta dishes to cook for lunch or dinner? Try our recipes for salmon and broccoli pasta, mushroom ravioli soup, or a simple salmon and leek pasta. For other gnocchi variations, try the gnocchi with Swiss chard.

Soft gnocchi meets tender butternut squash

Gnocchi are soft, doughy dumplings made from potatoes and known for their delicate texture. While their flavour is mild, they mix well with other ingredients, allowing them to shine. Butternut squash is fried in the pan, where it caramelises and releases its natural sugars, resulting in a deliciously sweet and rich taste. This renders the squash irresistibly tender, making every bite a pleasant and comforting experience. The gnocchi and the butternut squash work wonderfully together, each making the other taste better.

Coated in a creamy mushroom sauce

The gnocchi and sweet butternut squash are lovingly embraced by a creamy sauce that is infused with the earthiness of portobello mushrooms and the richness of cheese. Cooked just right, it will envelop gnocchi and butternut squash in its smooth texture and give the dish a wonderful mouthfeel. The rustic earthiness of the mushrooms dances perfectly with the natural sweetness of the squash, creating a playful and irresistible pairing that is sure to tickle your taste buds.

Discover the traditional Italian dumpling with a twist

Gnocchi is a popular dish in Italian cuisine with roots stretching far back in history. These little dumplings have evolved over centuries, with variations found in the different regions of Italy. They are famed for their simple taste and fluffy texture that goes well with many sauces and accompaniments. We honour this tradition but add our own twist. Butternut squash gnocchi is a nod to the classic staple, exploring light and soft little dumplings mixed with deep, comforting flavours.

Add your own spin

Get creative in the kitchen and personalise the butternut squash gnocchi to your liking. Incorporate fresh peas, asparagus, or artichokes for bursts of freshness. They also add a delightful crunch that works wonderfully opposite the fluffy gnocchi.

Craving a touch of sweetness? Scatter in some sun-ripened tomatoes, courgettes, or sweet corn. Sauté them right after the butternut squash.

Do not forget the robust greens! Throw in some kale or Swiss chard. Whether you sizzle them in the pan or give them a char on the grill for that enticing smoky flair, their earthy bitterness is just the right counterbalance to the gnocchi and the creamy sauce.