This easy butternut squash gnocchi has all the cosy flavours we love. Made with roasted butternut squash, soft and fluffy potato gnocchi, and topped with toasted chopped walnuts, rosemary and basil, this dinner takes less than 1 hour to make and requires very little effort.
You'll also love my pesto gnocchi with spinach, oven-baked gnocchi, chorizo gnocchi, and broccoli gnocchi.
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⭐️ Why this recipe works
- Flavourful Combination: The roasted butternut squash and garlic provide a rich, sweet, and savoury base for the gnocchi.
- Creamy Texture: The addition of mozzarella and parmesan cheese creates a luxuriously creamy sauce.
- Crunchy Contrast: Walnuts and crispy pancetta add a delightful crunch to each bite, balancing the soft gnocchi.
- Herbaceous Notes: Fresh rosemary and parsley enhance the dish with their aromatic, earthy flavors.
- Versatile and Satisfying: This recipe can be adapted to various dietary preferences and still remain a hearty, satisfying meal.
- Butternut Squash: Provides a sweet, nutty base for the sauce.
- Rosemary: Adds an earthy, aromatic flavour.
- Garlic: Infuses the dish with a deep, savoury taste.
- Yellow Onion: Contributes sweetness and depth.
- Olive Oil: Used for roasting and sautéing, adds richness.
- Shelf-Stable Gnocchi: The main ingredient, offering a chewy, satisfying texture.
- Parmesan: Adds a salty, umami flavour to the sauce.
- Lemon Juice: Provides a bright, acidic contrast to the rich sauce.
- Walnuts: Adds a crunchy texture and nutty flavour.
- Milk: Helps to create a creamy sauce.
- Pancetta or Prosciutto: Adds a salty, savoury element and crunchy texture.
- Mozzarella: Melts into the dish, adding creaminess and richness.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Butternut Squash Gnocchi recipe step-by-step
Roasting the butternut squash
- Peel and chop the squash discarding the seeds (or saving them to roast later). Thickly slice a large onion and peel 3-5 cloves of garlic, keeping them whole.
- Toss the vegetables with some olive oil and some freshly picked rosemary leaves. Roast in the preheated oven for about 25 minutes, until everything is tender, golden, and fragrant. *While the squash is roasting, pan-fry the gnocchi in some olive oil for about 2 minutes until golden brown on all sides. Remove from the pan and set aside for later.
Making the sauce
- Place all the roasted vegetables in a food processor with a little boiling water. *See the full recipe below for amounts.
- Blend until you have a thick purée. Add in the cream or some more water or stock and blend until you have a thick sauce.
- Once your sauce is blended and you're happy with the consistency and seasoning, you may want to pass your sauce through a sieve to get it ultra smooth. *Please note- this is completely optional and won't make any difference to the taste!
- Mix the pan-fried gnocchi into the sauce until all the dumplings are coated.
Making butternut squash gnocchi bake
- To make this into a butternut squash gnocchi bake, tear a ball of fresh mozzarella into 8-10 pieces and place on top of the gnocchi.
- Bake in an oven preheated to 180ºc for about 20 minutes, until the cheese is melted, and starting to turn slightly golden.
- To finish off the gnocchi bake, top with some chopped walnuts and fresh chopped parsley.
📖 Variations
- gnocchi - if you aren't a big fan of gnocchi you can always use pasta instead. Something like penne would be perfect in this easy recipe.
- cream - for any dairy allergies or to keep this butternut squash recipe vegan you can skip the cream and use water or vegetable stock instead.
- vegetarian - skip the pancetta and just go with the walnuts instead.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Butternut Squash Prep: For easier peeling, microwave the whole squash for a couple of minutes to soften the skin.
- Smooth Purée: For an ultra-smooth purée, pass the roasted vegetables through a fine-mesh sieve.
- Crispy Pancetta: Fry pancetta in a cold pan and gradually increase the heat to render the fat perfectly.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled gnocchi in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the gnocchi in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, place the gnocchi in a skillet with a bit of olive oil or butter and cook over medium heat until warmed through. Alternatively, microwave in short intervals, stirring in between.
❓Recipe FAQ's
Can I make the butternut squash purée in advance?
Yes, you can make the purée up to 3 days in advance and store it in the fridge.
Can I add other vegetables to the roasting mix?
Yes, adding vegetables like carrots or parsnips can enhance the flavour and add variety.
What type of garnish can I use if I don’t have fresh parsley?
You can garnish with other fresh herbs like basil, thyme, or even a sprinkle of dried Italian seasoning.
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The BEST Butternut Squash Gnocchi
This butternut squash gnocchi is a delicious and comforting dish perfect for a cosy meal. The roasted squash and garlic create a rich, flavourful sauce, complemented by the crisp pancetta and creamy mozzarella.
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Servings: 4 people
Ingredients
- 500 g (1 lb) butternut squash, peeled and chopped into 2.5 cm cubes
- 3 sprigs rosemary, leaves picked and finely chopped
- 4 cloves garlic, peeled
- 1 yellow onion, finely sliced
- 2 tablespoon olive oil
- 500 g (1 lb) shelf-stable gnocchi
- 50 g (½ cup) parmesan, grated
- Juice of 1 lemon
- 30 g (¼ cup) walnuts, roughly chopped (2 tablespoons)
- 75 ml (⅓ cup) milk
- 50 g (⅛ lb) pancetta or prosciutto, chopped
- 1 ball of fresh mozzarella, torn into 4-6 pieces
Instructions
- Preheat the oven to 180ºC.
- Prepare the squash and vegetables: Place the butternut squash cubes, sliced onion, and peeled garlic on a baking tray. Sprinkle with rosemary and drizzle with olive oil.
- Roast the vegetables: Bake in the preheated oven for about 30 minutes, or until the onions and garlic are tender and golden, and the squash is soft and cooked through.
- Make the purée: Transfer the roasted vegetables to a food processor or blender and blend until smooth, adding a little water if needed to achieve a thick, smooth purée.
- Cook the pancetta or prosciutto: In a medium frying pan with high sides, heat 5 ml (1 teaspoon) of olive oil over medium heat. Once hot, fry the pancetta or prosciutto until crispy. Transfer the crispy pieces and fat to a small bowl.
- Prepare the gnocchi: Spoon the butternut squash purée into the frying pan, add 75 ml of water and the milk, and stir in the gnocchi. Gently simmer uncovered for 8-10 minutes until the gnocchi is tender.
- Finish the sauce: Stir in the parmesan and lemon juice, adjusting seasoning to taste. Add half of the pancetta or prosciutto along with some of the reserved fat.
- Melt the mozzarella: Place the torn mozzarella pieces on top of the gnocchi. Place the pan under the grill (broiler) for about 5 minutes, or until the cheese is melted.
- Garnish and serve: Top with the remaining pancetta or prosciutto, cracked black pepper, walnuts, and fresh parsley.
Notes
- Vegetarian option: Omit the pancetta or prosciutto. Lower fat option: Skip adding the reserved fat back into the sauce to reduce richness.
- Nut substitutes: Use pine nuts instead of walnuts, or omit the nuts and use breadcrumbs for a crunchy texture.
- Cheese melting alternative: If you prefer not to use the grill, simply place the torn mozzarella in the bowl, sprinkle with olive oil, and serve without melting.
Nutrition
Calories: 512kcal | Carbohydrates: 72g | Protein: 15g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 725mg | Potassium: 800mg | Fiber: 8g | Sugar: 6g | Vitamin A: 20068IU | Vitamin C: 42mg | Calcium: 305mg | Iron: 6mg
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Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Gina
This recipe is a dream! Absolutely a new favorite in our house. Thank you!
Deborah Rainford
Thanks so much, Gina! 🙂