Butternut Squash Gnocchi – The Recipe ReDux

Butternut Squash Gnocchi |TeaspoonofSpice.com

If you need a last minute holiday gift for your favorite food lover, this month’s Recipe ReDux theme has you covered – we all are sharing our favorite kitchen tool/appliance and a favorite recipe we prepare using said kitchen gadget.

One of my most cherished kitchen tools (which makes a great stocking stuffer) is my Classic Microplane Zester Grater. I use it for zesting citrus fruits, grating fresh ginger and more often than not, grating whole nutmeg.

Butternut Squash Gnocchi |TeaspoonofSpice.com

I haven’t bought ground nutmeg in years – if you have a microplane, grating your own is as quick as measuring out the stuff from the spice jar and it’s so much fresher. I routinely add freshly ground nutmeg to:

  • steamed milk
  • smoothies
  • oatmeal
  • almost any baked good
  • applesauce
  • roasted root veggies
  • sautéed greens (so so good with spinach!)
  • pretty much any recipe that calls for cinnamon

Enter Butternut Squash Gnocchi.

Butternut Squash Gnocchi |TeaspoonofSpice.com

Back in my single days (seriously, what did I do with all my time back then?), I regularly made pumpkin gnocchi, which may sound intimidating but it has only 4 ingredients: canned pumpkin, flour, nutmeg and salt. That’s it.

It’s been years since I’ve made gnocchi but with this ReDux challenge and a big old butternut squash in my CSA share, I figured it was time. I roasted the squash with equal parts cinnamon, nutmeg and smoked paprika, puréed it and then added in some more nutmeg with the flour and salt when mixing it all together.

And speaking of kitchen tools, I pulled out this gem that I got from my Nana’s shore house but have never used. It’s a wooden board with groves for making the indentations in the gnocchi before you plop it in boiling water to cook (which only takes about 5 minutes.)

Butternut Squash Gnocchi |TeaspoonofSpice.com

I served them simply  – with tomato sauce and Pecerino cheese. And I froze the extras to give to my sister for Christmas.

Butternut Squash Gnocchi

Makes 6 servings


  • 20 ounces cubed butternut squash (about 3 cups)
  • 2 tablespoons olive oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon smoked paprika
  • Salt & pepper
  • 1/4 - 1/3 cup warm water
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • Tomato sauce
  • Grated cheese like Pecorino Romano or Parmesan


  1. To prepare the butternut squash, preheat the oven to 400 degrees F.
  2. In a roasting pan, toss squash, olive oil, cinnamon, 1/2 teaspoon nutmeg, smoked paprika, salt and pepper. Roast in oven for about 20 minutes, stirring occasionally. Remove from oven and let cool slightly.
  3. Add butternut squash to food processor or blender with about 1/4 cup water. Purée until smooth (add a few more tablespoons of water if too thick.)
  4. To make gnocchi, mix butternut squash puree, flour, 1/4 teaspoon nutmeg and 1/4 teaspoon salt in a large bowl. Mix well until a slightly sticky dough is formed. Roll out onto a floured surface. Divide dough into 4 balls. Roll each ball into 1/2 inch long "ropes." Cut each rope into 1/2-inch pieces.
  5. Roll each piece down a wooden gnocchi board or along the back of a fork. Place each piece on a floured tray until ready to cook. (At this point, you can freeze the individual pieces for 1 hour and then place them all in a plastic bag in the freezer for future use.)
  6. To cook gnocchi, gently place in boiling, salted water and cook for about 5 minutes (gnocchi will rise to the surface as they are done cooking.)
  7. Serve with tomato sauce and grated cheese.

So, thanks to ReDux, my microplane and Nana, I’m back to gnocchi making.

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  1. Add gnocchi making to the many things we will do together one day when you move south to become my neighbor.
    Regan @ The Professional Palate recently posted..{the recipe redux} orange-coconut pull-apart breadMy Profile

  2. Wow! I am definitely making this over my Christmas break. I could also easily make it vegan to please everyone in the family! Thanks for posting this.
    Alexandra recently posted..Baking Stone & Balsamic Butternut SquashMy Profile

  3. gnocchi has become one the pleasure in life although never tried the butternut squash version. Loved the bright orange color. Zester/grater is MUST in every kitchen I think, helps with spices and most importantly ginger for my morning tea. Happy Holidays!
    Dixya @ Food, Pleasure and Health recently posted..Boozy Truffles {Recipe Redux}My Profile

  4. YUMMMMM someday i will make my own gnocci!
    Elizabeth Jarrard RD (@ElizabethEats) recently posted..Recipe Redux: Last Minute Kitchen GiftsMy Profile

  5. Oh that wooden tool is divine. The kids and I make gnocchi but the old back of the fork trick for the grooves does make for squishy squashy gnocchi at times! And I agree what DID we do with all that time! Best wishes for your Christmas cooking….insta photos please of 30+ serves. xx
    Emma Stirling recently posted..Recipe Redux Berry Basil Ice Cream – by Emma Stirling APDMy Profile

  6. Oops and of course I forgot to say the first thing on mind……thank you to you & Serena for all the Redux fun in 2012
    Emma Stirling recently posted..Recipe Redux Berry Basil Ice Cream – by Emma Stirling APDMy Profile

  7. I love adding nutmeg to savory dishes, gives it a “cozy” taste. Gnocchi is one of my favorite indulgences, and the fact that you used squash instead of potato is a terrific idea. :)
    Jennifer@The Foodery recently posted..The Recipe Redux-Kitchen Gadgets: Creamy Savory Walnut SauceMy Profile

  8. For some reason, I thought gnocchi is a lot more difficult to make. However, your directions seem pretty easy to follow! My sister HATES butternut squash (Gasp!!), but I’m going to attempt to change her mind with this one. Wish me luck! If not, then more for me ;). Merry Christmas to you and your family!!
    Min recently posted..Red Bean Paste Steamed BunsMy Profile

  9. You’re a girl after my own heart. I have butternut squash in the fridge right now. Hmmm. I may just have to make this recipe. So hearty. Perfect for winter. Happy Holidays ….

  10. I have this microplane and I couldn’t do without it! Fresh grated tastes so much better than the pre-grated stuff :) I’m intrigued by the gnocchi-shaper!

    Have a wonderful holiday!

  11. This looks wonderful! I love gnocchi and have never attempted my own – this does look simple. I don’t use my microplane zester nearly enough.

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