This Butternut Squash Gnocchi is crispy on the outside, soft and chewy on the inside with a hint of the sweetness from the butternut squash. Delicious flavours and packed with fibre while only using 8 simple ingredients. This Butternut Squash Gnocchi is the perfect wholesome dinner for your friends and family!
How To Make Butternut Squash Gnocchi
What is really special about this recipe is that we are using only 8 simple ingredients that come together into an amazing dish. There is no fancy technique or secret sauce. It’s just simple ingredients and knowing how to put them together. We first cook the butternut squash and let it cool. Then we mix the squash with flour eggs and salt. We finish with a quick pan fry with some butter and sage. Voilà~ simple and so delicious!
What Do You Eat Gnocchi With?
The best flavour combo to go with this butternut squash gnocchi is to pan-fry it in a little bit of butter together with fresh sage and mushrooms! The gnocchi comes out perfectly crispy, buttery, with a hint of the flavour from sage and mushrooms. Hmmm~ I am salivating as I am writing this blog post. 😋
Is Butternut Squash Gnocchi Healthier Than Pasta?
Yes, butternut squash gnocchi is a healthier option because the squash adds fibre and other nutrients, and will keep us feeling full longer. It also adds a couple of servings of vegetables into our meal which makes it a healthier option than regular pasta.
Can I Freeze This Gnocchi?
Yes! You absolutely can! It best to freeze gnocchi uncooked right after they are shaped. Arrange the gnocchi on a single layer baking sheet and place the baking sheet in the freezer on an in a levelled position. Freeze this gnocchi for up to 2 months in the freezer!
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Butternut Squash Gnocchi (8Ingredients)
- 500 g Butternut Squash
- 500 g All-Purpose Flour
- 1 Egg
- 6 Sage Leaf
- 5 Cremini Mushroom
- 1/2 1/4 tsp Himalayan Salt
- 1 1/2 tbsp Olive Oil
- 2 tsp Butter
- 1 tbsp Parmesan Cheese Optional
- Immersion Blender
Prepare the mushrooms and squash
- Dice the cremini mushrooms, set aside.
- Peel butternut squash, cut into medium-sized chunks. Steam for 15 minutes until tender.
- Blend the butternut squash with an immersion blender into a puree. Then cool completely.
Make the gnocchi
- Mix butternut squash, all-purpose flour, egg, and 1/2 tsp of Himalayan Salt in a large bowl. Gently mix and knead into until the dough holds together and is almost smooth. If the dough is still sticky, then add more flour tbsp by tbsp.
- Roll the dough out into 1/2 inch thick rope. Then cut the rope into 3/4 inch long pieces. Roll each piece of dough on the back of a fork then line it up on a baking tray and dust with flour.
Cooking the gnocchi
- Boil a large pot of water. Cook 1-2 cups of gnocchi at a gentle boil until they float to the top (roughly 2 minutes.) Transfer gnocchi onto a baking sheet.
- Heat 1 1/2 tbsp of olive oil on a large frying pan. Fry the sage leaves for 2-3 minutes on medium-high stirring frequently. Then add the cooked gnocchi, butter, mushrooms. Fry on medium-high for about 5 minutes or until the gnocchi is crispy on the outside, soft and chewy on the inside.
Serve the Gnocchi
- Plate the gnocchi, top with parmesan. (Parmesan is "optional")
- Place a single later of uncooked freshly made gnocchi on a baking sheet. Freeze until solid ( about 3 hours). Then store it in a air-tight container for up to 2 month.
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