Tasty Roasted Butternut Squash Gnocchi

Here is my favorite roasted butternut squash gnocchi recipe, with tender pillows of homemade gnocchi, caramelized butternut squash, fresh herbs, and a simple brown butter sauce.

This gnocchi dish has become our go-to comfort meal when the weather starts getting cooler. My kids actually ask for seconds, which is saying something when it comes to squash. There’s just something about those little dumplings that makes everyone happy at the dinner table.

What Kind of Gnocchi Should I Use?

You can use either fresh or dried gnocchi for this recipe, and both will give you great results. Fresh gnocchi from the refrigerated section tends to be a bit more tender and cooks faster, while shelf-stable gnocchi holds up well to the roasting process and has a slightly firmer bite. If you’re feeling ambitious, homemade gnocchi works wonderfully too, but store-bought saves you time and effort. Just make sure to check the cooking instructions on your package since different brands can have varying cook times.

Options for Substitutions

This cozy gnocchi dish is pretty forgiving when it comes to swaps:

• Butternut squash: You can easily swap butternut squash with acorn squash, delicata squash, or even sweet potatoes. They’ll all roast beautifully and give you that same creamy, sweet flavor.
• Gnocchi: Store-bought gnocchi works great, but if you can’t find it, try using small pasta shapes like orecchiette or shells. Cook according to package directions before adding to the dish.
• Fresh herbs: Don’t have fresh thyme and sage? Use about 2 teaspoons each of dried herbs instead, but add them earlier in the cooking process so they have time to bloom.
• Shallot: A small yellow onion works just fine if you don’t have shallots on hand. You might need to cook it a minute or two longer to get it nice and soft.
• Kale: Spinach, arugula, or Swiss chard all make great substitutes. If using spinach, add it at the very end since it wilts much faster than kale.
• Milk: Any milk works here – dairy, oat, or cashew milk all create a nice creamy sauce. Heavy cream will make it richer, while broth will keep it lighter.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting butternut squash is overcrowding the pan, which causes the pieces to steam instead of caramelize – spread them out in a single layer and use two pans if needed for that perfect golden-brown color.

Another common error is adding the gnocchi to cold or barely simmering water, which makes them fall apart, so wait until your water is at a rolling boil before dropping them in and cook just until they float to the surface.

Don’t rush the garlic and herbs by adding them too early – they can burn quickly and turn bitter, so add the minced garlic during the last minute of cooking the shallots, and toss in the fresh thyme and sage right before serving to keep their flavors bright.

Finally, add the kale at the very end and just wilt it slightly rather than cooking it to death, as overcooked kale becomes tough and loses its nice texture.

What to Serve With Butternut Squash Gnocchi?

This creamy butternut squash gnocchi is pretty hearty on its own, but I love serving it alongside a simple arugula salad with lemon vinaigrette to cut through all that richness. A slice of crusty bread or garlic bread is perfect for scooping up any leftover sauce from your bowl. If you want to make it more of a complete meal, try adding some grilled chicken or Italian sausage right into the pan with the gnocchi. For wine lovers, this dish pairs beautifully with a crisp white wine like Pinot Grigio or a light red like Chianti.

Storage Instructions

Refrigerate: This gnocchi dish keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep. I like to portion it out into individual containers for easy grab-and-go lunches throughout the week.

Freeze: You can freeze portions of this dish for up to 3 months in freezer-safe containers. Just know that the texture of the gnocchi might change slightly after freezing, but it’s still delicious. I recommend freezing it in single-serving portions so you can thaw exactly what you need.

Warm Up: To reheat, add a splash of milk or broth to a pan and warm the gnocchi over medium-low heat, stirring gently until heated through. You can also microwave it on medium power, adding a bit of liquid if it seems dry. The kale might wilt more, but that’s totally normal and still tastes great.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 45-55 g
• Fat: 75-85 g
• Carbohydrates: 220-250 g

Ingredients

For the squash sauce:

• 4 cups butternut squash, cut into cubes
• 2 tbsp olive oil
• 1 medium shallot
• 1 tbsp minced garlic
• 2 tbsp fresh thyme leaves
• 2 tbsp chopped fresh sage
• 1 1/2–2 cups milk, any variety
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/2 cup grated parmesan cheese

For the pasta base and greens:

• 1 lb gnocchi
• 2 cups roughly chopped kale
• 1 tbsp minced garlic
• 3 tbsp olive oil

Optional topping:

• Extra parmesan cheese, for serving

Step 1: Roast the Butternut Squash

• 4 cups butternut squash, cut into cubes
• 2 tbsp olive oil

Preheat your oven to 400°F (200°C).

Spread the cubed butternut squash onto a baking pan lined with parchment paper, and drizzle with 2 tablespoons of olive oil.

Roast the squash for about 25 minutes, or until it’s golden and easily pierced with a fork.

I find roasting brings out a delicious sweetness in the squash.

Step 2: Cook the Gnocchi

• 1 lb gnocchi

While the squash roasts, bring a pot of salted water to a boil.

Add the gnocchi and cook according to the package instructions, usually until the gnocchi float to the surface, about 2-3 minutes.

Drain and set aside.

Step 3: Prepare the Aromatics and Herbs

• 1 medium shallot
• 1 tbsp minced garlic
• 2 tbsp olive oil
• 2 tbsp fresh thyme leaves
• 2 tbsp chopped fresh sage

In a large skillet over medium heat, add 2 tablespoons of olive oil.

Sauté the diced shallot with 1 tablespoon of minced garlic for about 5 minutes until the shallot is translucent.

Then add the thyme and chopped sage, and cook for an additional 2-3 minutes until fragrant.

Step 4: Blend the Butternut Squash Sauce

• roasted butternut squash from Step 1
• sautéed shallot, garlic, and herbs from Step 3
• 1 1/2–2 cups milk, any variety
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt

Transfer the sautéed shallot, garlic, herbs, and the roasted butternut squash from Step 1 to a blender.

Pour in 1 1/2 cups of milk, add 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt.

Blend everything until you have a completely smooth sauce, adding more milk if you’d like a thinner consistency.

I like to taste the sauce for salt at this point and add a touch more if needed.

Step 5: Finish the Sauce with Parmesan

• butternut squash sauce from Step 4
• 1/2 cup grated parmesan cheese

Pour the blended sauce into a pot over medium-low heat.

Stir in the grated parmesan cheese until fully melted and incorporated into the sauce.

Step 6: Cook the Kale

• 2 cups roughly chopped kale
• 1 tbsp minced garlic
• 1 tbsp olive oil

In the same pan used for the aromatics, heat 1 tablespoon of olive oil over medium heat.

Add the kale and the final tablespoon of minced garlic, and sauté until the kale wilts and turns a vibrant green, about 3-5 minutes.

For a pop of color and nutrition, don’t skip this step!

Step 7: Combine Gnocchi with Sauce and Kale

• cooked gnocchi from Step 2
• kale from Step 6
• butternut squash parmesan sauce from Step 5

Add the cooked gnocchi from Step 2 and sautéed kale from Step 6 into the pot with the sauce from Step 5.

Gently fold everything together to ensure the gnocchi are coated and the kale is evenly distributed.

Heat through for 2–3 minutes.

I like to let the dish sit off the heat for a minute before serving to let the flavors meld.

Step 8: Serve with Extra Parmesan

• extra parmesan cheese, for serving

Spoon the creamy butternut squash gnocchi into bowls and top generously with extra grated parmesan cheese.

Enjoy while hot!

Tasty Roasted Butternut Squash Gnocchi

Delicious Tasty Roasted Butternut Squash Gnocchi recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 19 minutes mins

Cook Time 38 minutes mins

Total Time 57 minutes mins

Servings: 4

Calories: 1900

Ingredients Method

Ingredients

  

For the squash sauce:

• 4 cups butternut squash, cut into cubes
• 2 tbsp olive oil
• 1 medium shallot
• 1 tbsp minced garlic
• 2 tbsp fresh thyme leaves
• 2 tbsp chopped fresh sage
• 1 1/2–2 cups milk, any variety
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/2 cup grated parmesan cheese

For the pasta base and greens:

• 1 lb gnocchi
• 2 cups roughly chopped kale
• 1 tbsp minced garlic
• 3 tbsp olive oil

Optional topping:

• extra parmesan cheese, for serving

Method

 

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash onto a baking pan lined with parchment paper, and drizzle with 2 tablespoons of olive oil. Roast the squash for about 25 minutes, or until it's golden and easily pierced with a fork. I find roasting brings out a delicious sweetness in the squash.
2. While the squash roasts, bring a pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, usually until the gnocchi float to the surface, about 2-3 minutes. Drain and set aside.
3. In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the diced shallot with 1 tablespoon of minced garlic for about 5 minutes until the shallot is translucent. Then add the thyme and chopped sage, and cook for an additional 2-3 minutes until fragrant.
4. Transfer the sautéed shallot, garlic, herbs, and the roasted butternut squash from Step 1 to a blender. Pour in 1 1/2 cups of milk, add 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt. Blend everything until you have a completely smooth sauce, adding more milk if you'd like a thinner consistency. I like to taste the sauce for salt at this point and add a touch more if needed.
5. Pour the blended sauce into a pot over medium-low heat. Stir in the grated parmesan cheese until fully melted and incorporated into the sauce.
6. In the same pan used for the aromatics, heat 1 tablespoon of olive oil over medium heat. Add the kale and the final tablespoon of minced garlic, and sauté until the kale wilts and turns a vibrant green, about 3-5 minutes. For a pop of color and nutrition, don’t skip this step!
7. Add the cooked gnocchi from Step 2 and sautéed kale from Step 6 into the pot with the sauce from Step 5. Gently fold everything together to ensure the gnocchi are coated and the kale is evenly distributed. Heat through for 2–3 minutes. I like to let the dish sit off the heat for a minute before serving to let the flavors meld.
8. Spoon the creamy butternut squash gnocchi into bowls and top generously with extra grated parmesan cheese. Enjoy while hot!