Butternut Squash Gnocchi ~ It’s Gluten Free
Sep 23, 2020, Updated Dec 21, 2024
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!
I have used Honeynut squash for this recipe – a generally new breed that has a deep color and is rich in flavor.
There are Many Secrets to Make a Light and Fluffy Gnocchi!
- The dough has an ample amount of flour (I’ve used a gluten free flour blend) – you will dust just a small amount of flour on you work surface to roll and cut the gnocchi. Yes ~ you can use regular flour!
- 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!
- I cook some, and freeze some for later (usually half of the recipe)
- It’s so cool to poach them once they are shaped!
- A batch are cooked in boiling water, and after a few minutes they rise and float to the top. Then, they are simply stirred for a few minutes to make sure they are cooked through, then drained. You can do this!
Honeynut is a relatively new breed of winter squash ~ the “mini-me” of butternut squash, packed with condensed flavor and intense color.
Find everywhere at farmers’ markets and better grocery stores.
The Honeynut squash is the result of a collaboration between Michael Mazourek, an associate professor in Plant Breeding and Genetics at Cornell University, and Dan Barber, chef and co-owner of Blue Hill at Stone Barns in Pocantico Hills, New York. Specifically bred for its flavor.
The tiny Honeynut squash, usually from 4″ to 6″ tall, has more nutrients; it’s estimated that a single serving has twice the beta-carotene of an equal amount of butternut squash.
I peeled the squash, yet the skin is thin and edible. Use Butternut Squash as well, peeled.
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.
and roasted pieces added to the final dish
Also, try Gluten-Free Ricotta & Spinach Gnocchi
I hope you give Gnocchi a try… well worth your efforts!
Karen
Butternut Squash Gnocchi ~ It’s Gluten Free
Ingredients
Roast Squash:
- 1 medium Honeynut Squash , total: 2 1/2 cups peeled and sliced (or butternut squash)
- 2 teaspoons neutral oil*
- 4 cranks black pepper
- 1/4 teaspoon sea salt
Gnocchi Dough:
- 1 cup ricotta cheese, part-skim or full fat
- 2 large eggs, I used pasture raised
- 1 1/2 teaspoons good quality garlic powder
- 1/8 teaspoon nutmeg, grated fine
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 1/2 cups gluten free flour blend, can use regular flour
- 1/2 cups Parmesan Reggiano cheese, grated fine (plus some shaved for the finished dish)
Finishing the Dish:
- 4 tablespoons unsalted butter
- 2 medium garlic cloves, peeled and thinly sliced
- 2 tablespoons fresh herbs, such as marjoram or parsley
- 1/4 cup Shavings of Parmesan Reggiano, shaved with peeler
- 3 tablespoons fresh herbs such as marjoram, (parsley or chives)
Instructions
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.
Cook Gnocchi:
- For 1/2 of the gnocchi (use a large 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 quantity: 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!For whole recipe: Use 8 tablespoons of butter and 4 cloves garlic in method above.
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
