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Butternut Squash Gnocchi ~ It's Gluten Free

Butternut Squash Gnocchi ~ It’s Gluten Free

Using flavorful Honeynut squash – these pillowy gnocchi include the roasted squash in the dough and also served in the finished dish. Serve with simple browned butter and fresh herbs – delish!

So much fun to make! See recipe for how to cut into 1 inch lengths and form

Delicious Butternut Squash Gnocchi includes Ricotta Cheese – no potatoes here!

I find it totally relaxing to make this recipe. It really is simple and not intimidating… I’ll walk you through it!
It does take some time to make – its a big recipe! Makes about 144 little pieces of gnocchi!

A Fall-inspired healthy recipe.

Butternut Squash Gnocchi ~ It's Gluten Free


1, 6″ tall Honeynut Squash – total: 2  ½ cups peeled and sliced (or butternut squash)

2 teaspoons neutral oil*

4 cranks black pepper

¼ teaspoon sea salt

1 cup ricotta cheese (part-skim or full fat) 

2 large eggs, I used pasture raised

1  ½ teaspoons good quality garlic powder

⅛ teaspoon nutmeg, grated fine

½ teaspoon sea salt

⅛ teaspoon black pepper

1  ½ gluten free flour blend (can use regular flour)

½ cups Parmesan Reggiano cheese, grated fine (plus some shaved for the finished dish)

Finishing the Dish: (amounts for half of the Gnocchi)
4 tablespoons unsalted butter (I used organic)

2 medium fresh garlic cloves, peeled and thinly sliced

2 tablespoons fresh herbs, such as marjoram or parsley

Shavings of Parmesan Reggiano

3 tablespoons fresh herbs such as marjoram, parsley or chives



Roast the squash:
Preheat oven to 375 degrees. Cut the peeled squash in 1 inch pieces.
Add to a rimmed baking pan with oil, 4 cranks of black pepper and 1/4 teaspoon sea salt. Rub in to coat and spread out on the pan. Roast until cooked through, turning the squash once for 20 – 25 minutes until tender and cooked through but not browned. Let cool. (Makes 1 3/4 cups of roasted squash.)


Make Gnocchi Dough:
In a food processor add 1 cup cooled roasted squash – save the remaining 3/4 cups for the finished dish.
Add the next 6 ingredients: ricotta, eggs, garlic powder, nutmeg, sea salt and black pepper.
Process until smooth with a touch of texture from the squash (I like this!)


Add the flour and parmesan and pulse in until just mixed in. Use a rubber spatula and scrape the sides, process until all is combined.
Remove the dough to a bowl. Use a knife and separate the dough into eight portions, gently scoring it.


Dust your work surface with 1 teaspoon of flour and smooth out.
Add 1/8th of the dough and roll into a long thin log; about 16 inches long and 1/2 inch wide.
Use more flour if necessary so that it does not stick – but only use a little!


Cut the log into 1″ pieces – will be about 18 pieces. Don’t worry about how many you have, just make the size of the gnocchi consistent.


To shape: place the tines of a fork on each gnocchi to make an impression, no need to press too hard. Pick up the gnocchi and push on the inside to make a dent and give it a curved shape.
Have 2 large trays ready dusted with some flour – Place all finished gnocchi as you shape on these trays.
Repeat until all 8 logs are cut and shaped.


To cook: for 1/2 of the gnocchi (use your largest pot so gnocchi have plenty of room.)
Bring a large pot of water to a boil. Add gnocchi and stir gently.
The gnocchi will float to the top! A hint they are cooking. Let them cook a bit longer, stirring for 3 more minutes.
Drain them in a colander in the sink, let cool.
Cook the remaining 1/2, or freeze.


Browned Garlic Butter to finish the dish, for 1/2 of the gnocchi:
Heat 4 tablespoons of butter in a 12″ skillet. Melt, and add 2 medium sliced cloves of garlic. Cook over low heat for two minutes to soften the garlic. Raise heat to medium-high. The butter will start to brown, remove from heat, add a small pinch of salt… a delicious nutty flavor!
Add reserved roasted butternut squash and gnocchi, toss to warm through, (can be reheated on low heat, stirring.)
A delicious nutty flavor!

To Serve:
Toss cooked gnocchi and reserved roasted squash with warm garlic brown butter and heat gently to warm through.
Add to a large bowl, or individual bowls and top with shaved parmesan cheese.
Sprinkle with fresh herbs.

Too many to cook?
Freeze remaining UNCOOKED gnocchi. Spread them out on a waxed paper lined tray. Freeze until firm, then add to freezer bags, mark and freeze up to 2 months.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

An Idea: cook half / freeze half
Freeze remaining UNCOOKED gnocchi. Spread them out on a waxed paper lined tray.
Freeze until firm, then add to freezer bags, mark and freeze up to 2 months.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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