This gnocchi with butternut squash sauce is one of those comforting, cozy meals that feels fancy all while staying completely weeknight worthy. You roast some butternut squash, blend it into an easy, simple sauce, and toss it with gnocchi. It's warming, satisfying, and a perfect dinner for nights when you want something homemade and low-effort.
Butternut squash is a classic winter/fall squash that is truly versatile and can be used in so many ways. Kind of like roasted acorn squash soup or ground turkey stuffed roasted acorn squash, this sauce is all about the freshness of the squash and all the warming spices thrown into it.
TL; DR Recipe Summary
- 👩🏼🍳 Cook Level: Easy/beginner
- ⏱️ Cook Time: ~30 minutes.
- 😋 Taste: Creamy, buttery, nutty, sweet, herby.
- 🍽️ Best Served With: Pair this with deliciously crusty herbed garlic bread, a side salad of fresh mixed greens with radish and blueberries, or a fancy dessert of Italian Tiramisu phyllo cups.
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Tips, Tricks, and Key Reminders
- Don't crowd the baking sheet when adding the butternut squash to roast. If you overcrowd the sheet pan it will steam instead of roast. Which is fine if you want the butternut squash steamed instead of charred and roasted.
- Add salt and pepper as you go, so that the flavors are well balanced.
- If the butternut sauce is too thin, add some parmesan cheese to the blender which will help thicken it up.
- Cook the gnocchi just until they begin to the float to the top of the boiling pot of water, then strain and immediately add back to the pot, then pour the sauce over and stir.
The Main Ingredients
- Gnocchi - Classic potato gnocchi is exactly what this recipe is built for, although if you'd prefer a different type of gnocchi or pasta, that works too! If you choose to use a different pasta, use a short, tubular, and grooved pasta to catch the sauce.
- Butternut Squash - A sweet, orange hued squash that is incredibly versatile with many different dishes, including a buttery and creamy pasta sauce.
- Onion - Onion gives a sharp, subtly acidic taste to the butternut squash as it roasts, and also brings that flavor profile forward in the sauce.
- Olive Oil - We need fat to coat the butternut squash when it roasts to help it render down and soften.
- Cinnamon - A dash of warmth from the cinnamon comes through the sauce in a not so overpowering way.
- Vegetable Stock - Liquid for the sauce itself, giving it even more flavor from the vegetables in the stick.
- Heavy Cream - Adds depth and a creamy texture and flavor to the butternut squash sauce.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- Use other squash like delicata, acorn, or honey nut to go along with the butternut squash or swap completely.
- You can omit the cinnamon and use other spices like garlic powder, onion powder, coriander, or paprika.
- Instead of using gnocchi for the sauce, you can use tubular and grooved short pastas like rigatoni, fusilli, cavatappi, or shells.
- In order to make this pasta sauce dairy free, use a dairy-free milk like almond, soy, oat, or even coconut milk.
How to make butternut squash sauce with gnocchi
Step 1: Preheat the oven to 400º. Toss the butternut squash with the olive oil and a pinch of salt. Pour onto a baking sheet, then roast butternut squash and diced onions for 25 minutes.
Step 2: Once the squash has baked and slightly cooled, add the squash, onions, heavy cream, salt, pepper, spices, and broth to a blender. Blend until very smooth.
Step 3: Meanwhile, bring a large pot of water to a boil. Cook gnocchi until al dente.
Step 4: Pour the sauce into the pot that the gnocchi was cooked in, then add in the gnocchi, toss to combine, then garnish with fresh rosemary, sprinkle of shaved parmesan, and drizzle of olive oil.
Butternut Squash Sauce FAQs
Yes, you can add the butternut squash pasta to the freezer for up to two months. Thaw overnight, and heat in a saucepan before adding to pasta.
You can add leftover pasta with sauce in an airtight container and place in the fridge for up to 4-5 days.
If you want to make this dairy free, you can use coconut cream, coconut milk, or almond milk.
Check out these other incredible homemade pasta dishes
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Gnocchi with Butternut Squash Sauce
Equipment
- large pot
- baking sheet
- blender
Ingredients
- 16 oz Gnocchi
- 2 cups Butternut Squash Cubed, then roasted
- 1 large Onion Diced
- 2 tablespoon Olive Oil
- 1 cup Vegetable Broth
- ½ cup Heavy Cream
- 1 teaspoon Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Cloves
- 1 spring Rosemary
- 2 teaspoon Parmesan Cheese Grated
- Salt and Pepper To Taste
Instructions
- Preheat the oven to 400º. Toss the butternut squash with the olive oil and a pinch of salt. Pour onto a baking sheet, then roast butternut squash and diced onions for 25 minutes.
- Once the squash has baked and slightly cooled, add the squash, onions, heavy cream, salt, pepper, spices, and broth to a blender. Blend until very smooth.
- Meanwhile, bring a large pot of water to a boil. Cook gnocchi until al dente.
- Pour the sauce into the pot that the gnocchi was cooked in, then add in the gnocchi, toss to combine, then garnish with fresh rosemary, sprinkle of shaved parmesan, and drizzle of olive oil.
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