Classic Butternut Squash Gnocchi
This Butternut Squash Gnocchi is the ultimate cozy comfort food, bringing together pillowy potato pasta and a velvety, sun-colored sauce that feels like a warm hug in a bowl. It’s the kind of dish I love to serve on a crisp evening when the kitchen is filled with the earthy, sweet aroma of roasting squash and nutty parmesan.
Ingredients
- 1 lb potato gnocchi
- 2 cups butternut squash roasted and pureed
- ½ cup heavy cream or half-and-half
- ½ cup freshly grated Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic minced
- ½ tsp nutmeg
- Salt and cracked black pepper to taste
- Fresh basil or fried sage leaves for garnish
Instructions
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the butternut squash puree, heavy cream, and nutmeg. Whisk until smooth and let it simmer gently for 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the gnocchi according to package directions (usually 2-3 minutes) until they float.
- Use a slotted spoon to transfer the gnocchi directly into the squash sauce.
- Add the Parmesan cheese and toss gently to coat. If the sauce is too thick, add a tablespoon or two of the pasta cooking water.
- Season with salt and pepper. Serve warm, garnished with fresh herbs and an extra sprinkle of cheese.