Butternut Squash Gnocchi

Butternut Squash Gnocchi
Photo by Matthew Scialabba and Melissa Pellegrino


  • Kosher salt
  • ½ cup grated Parmigiano Reggiano
  • 1 Tbs. extra-virgin olive oil
  • ¼ tsp. freshly grated nutmeg
  • 1-½ lb. butternut squash
  • 2 Tbs. chopped sage
  • ¼ cup shredded smoked mozzarella
  • + 4 more ingredients
    • 5 Tbs. unsalted butter
    • Freshly ground black pepper
    • 1 egg
    • 1-¼ cups all-purpose flour

Heat the oven to 425°F. Cut the squash in half and rub with olive oil. Place on a sheet pan with 1/2 cup of water and roast in the oven until completely tender, about 45 minutes. Remove from the oven and let cool completely. In a large bowl, mash the squash with a fork and then mix in the egg, ...

View full recipe at Fine Cooking


Variations on Butternut Squash Gnocchi

  • Butternut Squash Gnocchi
    • 1/2 cup freshly shredded parmesan cheese (or other hard cheese, such as asiago or pecorino), plus more at the table
    • +8 other ingredients

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