Gnocchi is the easiest pasta to make at home! This butternut squash gnocchi is the perfect dish for colder weather.
Author:by Deanna Segrave-Daly, RD
Yield:6 servings 1x
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
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.)