Gnocchi is the easiest pasta to make at home! This butternut squash gnocchi is the perfect dish for colder weather.
- 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
- To prepare the butternut squash, preheat the oven to 400 degrees F.
- 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.
- 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.)
- 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 12-inch long “ropes.” Cut each rope into 1/2-inch pieces.
- 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.)
- 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.)
- Serve with tomato sauce and grated cheese.