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Butternut Squash Gnocchi with Lemon Butter Sauce

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Learn how to make homemade butternut squash gnocchi from scratch with no effort. Serve with lemon butter sauce and you've got the perfect plant-based dish to impress your guests.
  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 5 minute
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Plant-based

Learn how to make homemade butternut squash gnocchi from scratch with no effort. Serve with lemon butter sauce, sage, and you’ve got the perfect plant-based dish to impress your guests.

Ingredients

Scale

For the gnocchi:

  • 10.5 ounces (300g) fresh butternut squash, steamed or boiled, then mashed*
  • 1/2 cup (130g) ricotta, full fat
  • 1 and 1/2 cup (180g) all-purpose flour, plus more for dusting
  • 1/2 cup (50g) parmesan cheese, finely grated
  • 1 large egg
  • 1/4 teaspoon salt
  • Black pepper
  • 1 Tablespoon (15g) butter, for cooking
  • 5.3 ounces (150g) fresh baby spinach

For the lemon butter sauce:

  • 1 sticks (115g) salted butter
  • 1 lemon, juiced (about 3–4 Tablespoons) + zest
  • 1 small garlic clove, minced

For serving:

  • Fresh sage leaves
  • Parmesan, freshly grated

Instructions

For the gnocchi:

  1. Drain mashed butternut in a colander lined with paper towel and leave for 5 minutes.
  2. In a large bowl and using a wooden spatula, mix together butternut squash puree, ricotta, egg, all-purpose flour, grated parmesan cheese, salt and pepper. The dough should be soft and slightly sticky but should comes away from edge of bowl and form a ball. If too sticky, add a touch of flour – but the bare minimum required to be able to handle it.
  3. Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape. Cut into 6 pieces. Roll each piece into a long 1/2 inch (1,30 cm) rope, then cut the rope into small pieces, forming the gnocchi.
  4. To shape the gnocchi hold a fork or a gnocchi board in one hand and place a gnocchi piece against the tines of the fork (or gnocchi board), cut ends out. With confidence and an assertive (but very light) touch, use your thumb and press in and down the length of the fork.
  5. Transfer to a large baking sheet lined with parchment paper and place gnocchi in the refrigerator for about 30 minutes.
  6. Bring a large pot of water to the boil. Cook for 1 minute or until all the gnocchi rises to the surface (means it is cooked), then drain.**
  7. Add gnocchi to a skillet with one Tablespoon of butter on medium heat and cook, shaking the pan, until the gnocchi is just starting to turn brown, about 1 minute. Add spinach and cook until wilted, about one minute. Remove from heat.

For the lemon butter sauce:

  1. In a small saucepan, melt butter on medium-high heat. When melted add lemon juice, zest and garlic, and simmer on low for about 5 minutes.
  2. Serve the gnocchi with lemon butter sauce, fresh sage leaves and additional parmesan cheese, freshly grated.

Notes

* For a quicker version, you can use pumpkin puree instead, about 2/3 cup canned pumpkin puree.

** Make ahead tips: Note that gnocchi do not keep well. They become a bit sticky when refrigerated for too long. A little tip is to add dusting flour before refrigerating for up to 2 days or freeze uncooked. To do so, spread out in single layers with paper in between in an airtight container. Once firm, transfer into ziplock bags. Frozen gnocchi can be cooked from frozen – they will dimple a tiny bit more but they taste like they’ve been made fresh!

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https://www.delscookingtwist.com/butternut-squash-gnocchi-with-lemon-butter-sauce/