Squash Gnocchi

January 2, 2013

squash gnocchi

The Bite House is now officially one year old. It was started last winter as a way to store and share my recipes (a total of 120 recipes have been created so far). Thanks to all the folks who’ve been trying out the recipes and sharing feedback, and cheers to another great year ahead filled with joy and lots of good food.

All right, so today’s recipe is a potato gnocchi with roasted butternut squash, an addition to boost flavor and color. I served mine with a garlic-sage brown butter. Sage is an amazingly hearty herb and the only one in our garden to have survived a recent drop in temperature. We found some still green and fragrant under the snow in our garden. I’m curious to see how long it will keep up…

Cheers and Happy New Year!

frozen sagerolling gnocchiServes 4 as a main or 6 as a starter.


• 1 lb Yukon gold potatoes (about three medium)
• 1/2 cup pureed roasted butternut squash
• 1 1/2 cup white flour, plus a little more for dusting
• 3 egg yolks
• 1 teaspoon sea salt

Pre-heat the oven to 350°F.
Cut the potatoes in half and lay them on a baking sheet, face down.
Bake in the oven for about 45 minutes, until cooked thoroughly. You can roast your squash at the same time.
Remove the skin from the potatoes and mash them in a large bowl.
Add the squash and egg yolks and mix with a wooden spoon until well combined.
To this, add 3/4 cup of the flour, the salt, and roughly mix together.
Add the rest of the flour and work with your hands until the dough is smooth and not to sticky on the outside. Add a bit more flour if needed.

Split the dough in four and roll them with your hands on a well-floured surface to form 1″ thick logs, resembling long cigars.
With a dough cutter, cut each cigars into 1/2 inch pieces.
Roll each piece on a floured gnocchi board (or fork) with your thumb and lay them on a floured tray or sheet.

Bring a large pot of water to boil.
Cook the gnocchi in two batches for a few minutes, until they float to the surface.
Serve with you choice of sauce/cheese/herbs.

gnocchi squash gnocchi

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{ 9 comments… read them below or add one }

Linda Wright January 2, 2013 at 12:22 am

now that is something i’m definitely going to try….what a great combination!
nice plate 😛

cheers and Happy New Year to you and your family!


Bryan January 2, 2013 at 10:09 am

Thanks Linda, I love your pottery!


Emily January 2, 2013 at 1:20 pm

You make hommade gnocchi look easy! I always have trouble making the ridges with the fork 🙂 This looks beautiful and delicious, thanks for the recipe!


Bryan January 2, 2013 at 4:39 pm

Practice makes better! 🙂


Steve F March 4, 2013 at 11:40 pm

Exactly right! The ridges-with-the-fork thing has always seemed like a pointless exercise to me, but maybe that’s just my forks. That square-edged wooden gnocchi board looks like a sure winner, but I’m also tempted to get a hand-cranked cavatelli maker because it appeals to the geek in me.


Sue/the view from great island January 2, 2013 at 4:00 pm

One of my biggest kitchen failures was a pathetic attempt at butternut squash gnocchi, so I take this post as a challenge to get back into it. The ridged board is so cool, I need to find one of them!
Happy blog birthday, I’ve enjoyed watching the blog grow!


Michelle January 3, 2013 at 10:42 am

Many happy returns!


Karista January 3, 2013 at 12:41 pm

One of my most favorite dishes! I don’t make it often enough and your recipe looks delicious! Another fabulous recipe from The Bite House. 🙂 Happy 2013 Bryan!


Shauneen January 3, 2013 at 5:11 pm

What is the recipe for the sage butter? This looks amazing!~!


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